Hey there, fellow food adventurers! Get ready to embark on a culinary journey that's as exciting as it is nutritious. Today, we're diving headfirst into the world of lemongrass with a zesty tofu recipe that will make your taste buds sing!
Forget those bland tofu dishes you've had before. We’re talking about a lemongrass tofu that's so bursting with flavour, it will become a regular in your healthy eating plan. Inspired by the vibrant tastes of Vietnam, this recipe swaps out the usual suspects (like chicken) for a plant-based twist that's not just good for you, but also super kind to the planet.
The Secret to Lemongrass Goodness
Now, let's talk about lemongrass. This beautiful herb is like a party in your mouth. It's citrusy, it's fragrant, and it's absolutely essential for this recipe. But, here's the secret: lemongrass can be a bit of a tough cookie (or stalk, should we say). To unlock its full potential, we need to show it a little love (and a rolling pin!). Give it a good whack to release those gorgeous essential oils, then chop it up finely. Trust me, this step is worth it.
Making it Midweek Magic
I know, I know, midweek meals need to be quick and easy. That's why I've made this lemongrass tofu super straightforward. Forget about lengthy marinades and complicated steps. Instead, we'll season our tofu with a dash of soy sauce, then fry it (or bake it, if you're feeling virtuous), and then toss it in a flavour-packed glaze that comes together in a flash. It's so simple it will make you wonder why you haven’t been doing this all along.
Ingredient Spotlight:
- Tofu: Choose firm or extra-firm tofu for this recipe. It's essential to press out the excess water to achieve the best texture. For an extra spongy texture, freeze it overnight before pressing. This helps the tofu soak up the flavour even more effectively.
- Lemongrass: The star of the show! Use about four stalks, and ensure you crush and finely chop them to release their amazing flavor. If you're lucky enough to have super fresh lemongrass, you might get away with using less.
- Chilli: A touch of mild chilli adds a lovely warmth. You can deseed it for less heat, or use a hotter variety if you like it spicy.
- Garlic: Don't forget the garlic! It adds depth and aromatics to the sauce. Chop it finely and stir-fry gently to avoid burning.
- Soy Sauce/Tamari: Essential for that umami flavour. Use tamari instead of soy sauce to keep it gluten-free.
- Spring Onions: Add freshness and flavor. Use the white and light green parts, and save the green tops for garnish in other meals.
- Cornstarch: A little cornstarch helps to coat the tofu for extra crispiness and thickens the sauce.
- Maple Syrup: A touch of sweetness to balance the flavours. Brown sugar works well too.
- Lime Juice: A squeeze of lime adds acidity and brightness.
Let's Get Cooking!
First, press your tofu and cut it into your desired shapes. Season it with some soy sauce while you prep your other ingredients. Next, it's time to crush and chop that lemongrass. Remember, the finer the chop the more flavour will release into the sauce. Then, it's all about building the flavours in a wok – the spring onions, the garlic, the chili, and that fragrant lemongrass. Then pour in your sauce ingredients allow it to thicken and finally add the tofu. Give it a toss, and voila! Your lemongrass tofu is ready to rock your taste buds!
Serving Suggestions
This lemongrass tofu is so versatile. It's amazing in a banh mi, it’s delicious on top of a salad, it’s great as a side, and it’s perfect with plain rice. I've been loving it as a post-gym treat, and I hope you will too!
The Recipe
Yields: 2-4 servings Prep time: 15 minutes Cook time: 15 minutes
Ingredients
- 400g firm tofu, pressed
- 50ml soy sauce/tamari, divided
- 1 mild red chilli
- 4 spring onions
- 3 garlic cloves
- 4 lemongrass stalks
- 15ml maple syrup
- Squeeze of lime (optional)
- 2-5 tsp cornstarch
- 15-40ml oil with high smoke point
Instructions
- Tofu Prep: Cut tofu into even-sized pieces. Season with soy sauce and let it marinate for 10 minutes.
- Frying (or baking) Tofu: Dust the tofu with cornstarch and fry in hot oil until golden, or bake in a preheated oven at 200°C for 30 minutes, flipping halfway.
- Lemongrass prep: Tenderise the lemongrass, remove the tough outer leaves, chop it finely.
- Sauce Magic: In a wok or pan, stir-fry sliced spring onions, then add garlic, chilli and lemongrass until softened and fragrant.
- Glaze Creation: Add liquid mixture (water, cornstarch, soy sauce, maple syrup) allow it to simmer until thickened, then add the tofu. Season with lime juice, if desired.
- Serve: Serve in a banh mi, on rice, or as a side!
Nutrition Notes
Each serving provides approx 163 calories, 4g sugar, 8g fat, 1g saturated fat, 13g protein and 11g carbs
So, there you have it – a lemongrass tofu recipe that's easy, healthy, and bursting with flavour. Give it a go, and let me know how you like it! Happy cooking, everyone!