Description
This is an easy lemongrass tofu recipe with punchy and rich flavours using fresh ingredients. It’s perfect served with rice, as part of a salad, added to a curry, stir fry, or in a laksa.
Ingredients
- 1 small shallot, minced
- ½ red chillli, minced (regular or birds eye, depending on how hot you like it)
- 1 stalk lemongrass, trimmed and finely minced
- 2 garlic cloves, minced
- 1-inch ginger piece, finely grated
- 2 tablespoons tamari (or soy sauce)
- 2 teaspoons lime juice
- 1 teaspoon coconut sugar
- 250g / 8.82 ounces medium-firm tofu, cut into bite-sized cubes
- 2 tablespoons neutral oil (like grapeseed or rice bran)
Instructions
- Prepare the aromatics. Make sure you chop them as fine as you can. If you’d like to speed up the process and have a small food processor, you can use that instead.
- Add the aromatics that you’ve minced to a container, along with the tamari, lime juice, sugar, and tofu, mixing well. Set aside to marinade for at least an hour, ideally overnight in the refrigerator. The flavours will develop further the longer you leave it.
- Place a frypan or skillet on medium-high heat and add oil once it has warmed up. Follow in with the tofu as well as all the marinade with it. Toss the tofu pieces gently every 30 seconds or so. If it starts to stick, add a splash of water. Cook for around 5-6 minutes until the tofu has some colour. Don’t overcook it or add too much water as it will become too soft and may be mushy.
- Serve straight away with rice or as part of a bowl.
Notes
Total time: Time does not include the minimum marinade time of 1 hour. As it varies depending on how long you will leave it. You can prepare it up to 24 hours prior.
You can easily double or triple this recipe to serve 4-6 people.
- Diet: Vegan
