Lemongrass Tofu Recipes

LEMONGRASS TOFU - 香茅豆腐

Steps:

• To prepare the lemongrass, remove the tough outer layer, then cut the bulb off and roughly chop the white part. Reserve the upper stalk (the green part) for tea or soup stock.
• Peel off the garlic skin. Place both ingredients in a food processor (I used a hand pull processor) and chop until fine.
• To prepare the tofu, remove tofu from its packaging, drain and lightly press to remove the excess moisture. Slice into large rectangles or your desired size.
• In a large non-stick pan with oil, pan-fry tofu until golden brown on both sides. Dish out and set aside.
• Heat a wok and add in about 3 tablespoons of cooking oil, then, sauté shallots, lemongrass, garlic until fragrant or until shallots turn translucent.
• Add the Thai chilis, tofu, sauce ingredients, and toss to combine.
• Serve Lemongrass tofu with rice and garnishes.

LEMONGRASS TOFU

Steps:

• Over medium heat, saute the onions in oil until translucent. Add garlic, chopped lemongrass and red chilli flakes, and stir until the lemongrass looks "melted".
• Add the tofu and soy sauce and stir fry, mixing well until the tofu has absorbed the flavour and is cooked through (about 5-10 minutes).
• Serve over rice, rice noodles, or even in rice wraps!

THAI LEMONGRASS TOFU RED CURRY

Steps:

• Make rice noodles according to package instructions. Drain and set aside.
• Press tofu to remove any excess moisture for 15 minutes. Once pressed, slice into 1 inch cubes. In a small bowl, Toss tofu with 2 tablespoons of Olive & Co. Robust Extra Virgin Olive Oil and place a large skillet over medium-high heat.
• Add tofu to hot skillet; cook for 7 minutes, turning to brown and crisp on each side. Once golden brown and crispy, transfer to a plate and set aside.
• In a large skillet with high sides over medium-high heat, add the remaining Olive & Co. Robust Extra Virgin Olive Oil and sesame oil. Add shallots, ginger, garlic, and prepared lemongrass. Cook until fragrant and starting to caramelize, about 5 minutes.
• Stir in the red curry paste and cook until fragrant, about 1 minute. Then add coconut milk, fish sauce, and honey, and bring to a boil.
• Once boiling, add chopped bok choy, then cover and cook for about 5 minutes.
• Remove from the heat and add lime juice and chopped Thai basil, and remove lemongrass stalk.
• Taste and adjust for more fish sauce and lime juice.
• Add your prepared rice noodles to a bowl and spoon over your lemongrass curry. Top with crispy tofu and any extra Thai basil and lime.

SPICY LEMONGRASS TOFU

Steps:

• Combine the lemongrass, soy sauce, chiles, chile flakes, turmeric, sugar, and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
• Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
• Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopsticks or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
• Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.
• Place the peanuts on a cookie tray and bake in a preheated 325 degree F oven until golden, about 20 minutes. Halfway into the baking, gently shake the tray so the peanuts roast evenly. (You can also roast the peanuts in a dry pan over low heat). Remove and set aside. Use the peanuts whole or coarsely chop them with a mortar and pestle, a food processor or a knife.
• Yield: 1 cup

SPICY LEMONGRASS TOFU

Steps:

• 1. Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
• 2. Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
• 3. Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopstick or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
• 4. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.

LEMONGRASS TOFU

Steps:

• The tofu should be drained of water, and then each block cut into 3 rectangles in the longest direction. Each rectangle can then be cut on the diagonal to form 2 triangles each. Place in a shallow pan. Mix together the lime leaves, kecap manis, soy sauce, garlic, lemon juice and lemongrass. Pour the marinade over the tofu and refrigerate for 6 to 8 hours, or overnight.
• Remove the tofu from the marinade, reserving the marinade. Pat it dry so it doesn't splatter in the pan. Coat the bottom of a nonstick pan with oil over medium-high heat and saute until the tofu is golden brown on both sides and barely crispy around the edges, 2 to 3 minutes. The sugars in the marinade will affect the rate of browning, so if the tofu seems to be getting dark too fast, it's ok to lower the heat to ensure that it will be hot all the way through.
• Remove the tofu and add the reserved marinade. Boil to heat through. Adjust the seasoning with chili sauce, if using, and serve over rice and alongside your favorite vegetable.

LEMONGRASS TOFU LETTUCE WRAPS

Steps:

• Blend the soy sauce, garlic, onion, coconut milk, sugar, sesame oil, 2 tsp. curry powder, rice vinegar and ginger until smooth. Mix in the cilantro leaves.
• Cut the tofu in to small cubes. Place them in a non-stick frying pan, sprinkle on a pinch of curry powder and pinch of salt, and dry fry the tofu for 5 to 8 minutes on medium-high heat, flipping often, to evenly brown it.
• Cover the tofu by the blended lemongrass mixture. Add the remaining stalks and simmer for 15 minutes, or until thick and fragrant. Remove the stalks.
• Place the beansprouts in the butter lettuce, and spoon the desired amount of lemongrass tofu mixture over top.

LEMONGRASS TOFU

Steps:

• Pat dry the tofu block with a kitchen towel to remove excess moisture. Slice into medium size cubes.
• Put tofu cubes in a bowl. Sprinkle some salt and pepper. Gently toss.
• Spread on a baking tray lined with a baking sheet. Bake in a pre-heated oven for 12-13 minutes at 200°C (400°F).
• Chop off the leaves of lemongrass and also remove all the woody outer layers. Roughly chop the inner soft part.
• Put the chopped lemongrass and garlic cloves in a grinder/ food processor and mince.
• Heat oil in a pan. Add sliced onion and ground lemongrass. Saute for 2-3 minutes.
• Add chopped chili pepper, tofu, sugar, pepper, salt, and soy sauce. Gently mix everything. If the lemongrass is sticking to the pan, add a few tablespoons of water. Cook for 2-3 minutes and then switch off the stove.
• Add fresh lime juice and cilantro/ spring onion greens. Enjoy with rice or noodles.

LEMONGRASS PRESSED TOFU FOR ONE

Steps:

• Heat oil in a large pan or wok over medium heat. When it's hot, add green onions, lemongrass, ginger and garlic. Sauté 5 minutes; adjust heat to avoid burning aromatics.
• Push sautéed onions to the side, squeezing against the side of the pan to release the oil. Adjust heat to medium-high and place tofu and cook until the bottom is well browned; about 2 minutes per side.
• Afterwards, pour the deglazing sauce (Shaoxing wine or broth, soy sauce, sugar or sweetener and white pepper) over the tofu. Turn off the heat and fold everything together until the liquid has been absorbed. Enjoy immediately!

ZESTY & SWEET BAKED LEMONGRASS TOFU

Steps:

• Press the tofu. Use a tofu press or wrap the tofu in a paper towel and place it between 2 flat surfaces with the top weighed down. Press for 15 minutes or until most of the excess moisture has been released.
• Prepare the marinade. In a shallow bowl or baking dish, combine the lemongrass, coconut aminos, maple syrup, and garlic. (See notes on how to prep fresh lemongrass)
• Marinate the tofu. When the tofu is pressed, cut it into strips or squares ¼ of an inch thick. Add them to the marinade, flipping them a few times so that all sides are covered. Allow the tofu to marinate for 20-30 minutes or overnight.
• Bake the tofu. Preheat the oven to 4000 F. (2000 C.). Place the tofu cubes in a glass baking dish or on a lined, rimmed baking tray. Then pour any remaining marinade over the tofu. Bake for 20 minutes, then flip the pieces and bake then another 15 minutes or until they are firm and slightly brown.

LEMONGRASS TOFU WITH MUSHROOMS

Steps:

• Add enough vegetable oil to heavy medium saucepan to reach depth of 2 inches. Heat vegetable oil over medium-high heat to 350°F. Deep-fry tofu squares in 2 batches until golden, about 2 minutes. Using slotted spoon, transfer tofu to paper towels to drain. Sprinkle with salt and pepper.
• Heat 3 tablespoons vegetable oil in heavy large skillet over medium heat. Add minced lemongrass, minced garlic, and chopped jalapeño; sauté until fragrant, about 1 minute. Add sliced onion, red bell pepper, and sliced shiitake mushrooms; sauté until vegetables are crisp-tender, about 3 minutes. Add fish sauce and sugar; sauté 1 minute. Add fried tofu squares and sauté until heated through, about 1 minute. Transfer to bowl. Sprinkle with chopped fresh cilantro and serve.
• Fish sauce (nuoc mam) is available at Asian markets and in the Asian foods section of many supermarkets.