Lemongrass Tofu Marinade Recipes

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LEMONGRASS TOFU - 香茅豆腐



Lemongrass Tofu - 香茅豆腐 image

This delicious and simple-to-make lemongrass tofu is my favorite go-to dish. It's loaded with citrusy chopped lemongrass which will whet your appetite in each bite. Give it a try today!

Provided by woonheng

Categories     Main Course     Side Dish

Time 30m

Number Of Ingredients 12

28 oz medium-firm tofu
2-3 stalks lemongrass (white part only)
3 Thai chilis
3 shallots
3 cloves of garlic
3 tablespoons vegan 'fish' sauce (or Vietnamese dipping sauce (Nước mắm chay))
1 tablespoon water (mix together with vegan 'fish' sauce)
½ tablespoon sugar
1 tablespoon soy sauce
Cucumber slices
Tomato slices
Pickled carrot

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



Lemongrass Tofu image

Provided by Food Network

Time 7h20m

Yield 6 servings

Number Of Ingredients 10

2 (1-pound) boxes firm tofu
10 kaffir lime leaves, minced
3/4 cup kecap manis (see Cook's Note)
3/4 cup soy sauce
5 cloves garlic, minced
3/4 freshly squeezed lemon juice
1/4 cup minced fresh lemongrass
Vegetable, canola or grapeseed oil
Chili sauce, for serving, optional
Rice and your favorite vegetable, for serving

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



Lemongrass Tofu image

Provided by Lisa Le

Time 20m

Number Of Ingredients 7

1 tbsp vegetable oil
1 medium sized onion, diced OR 1 bunch of green onion, diced OR two shallots, diced
3 cloves garlic, minced
2 stalks lemongrass, cleaned and chopped (discard the dryer outer layers, because they will have flavour but will be hard to eat. You can save those for making a flavourful broth.) OR 1/3 cup frozen lemongrass
1/2 tsp dried red chilli flakes
1 lb fresh or frozen* fried tofu, sliced into strips
2-3 tbsp soy sauce (depends on how salty you like it, start with 2, then add more if needed)

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!

LEMONGRASS TOFU WITH MUSHROOMS



Lemongrass Tofu with Mushrooms image

Categories     Mushroom     Side     Fry     Sauté     Tofu     Bell Pepper     Healthy     Jalapeño     Lemongrass     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free

Yield Makes 2 main-course or 4 side-dish servings

Number Of Ingredients 12

Vegetable oil (for frying)
14 ounces firm tofu, drained, cut into 3/4-inch squares
3 tablespoons vegetable oil
2 tablespoons minced fresh lemongrass
2 garlic cloves, minced
1 teaspoon (heaping) chopped seeded jalapeño chili
1 onion, thinly sliced
1/2 red bell pepper, cut into 3/4-inch pieces
4 ounces shiitake mushrooms, stemmed, thickly sliced
2 teaspoons fish sauce (nuoc mam)*
1 tablespoon sugar
1 1/2 tablespoons chopped fresh cilantro

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.

SPICY LEMONGRASS TOFU



Spicy Lemongrass Tofu image

Provided by Mai Pham

Categories     Onion     Marinate     Stir-Fry     Vegetarian     Lunar New Year     Peanut     Tofu     Hot Pepper     Lemongrass

Yield Makes 4 servings

Number Of Ingredients 14

2 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about 1/4 cup)
1 1/2 tablespoons soy sauce
2 teaspoons chopped Thai bird chilies or another fresh chili
1/2 teaspoon dried chili flakes
1 teaspoon ground turmeric
2 teaspoons sugar
1/2 teaspoon salt
12 ounces tofu, drained, patted dry and cut into 3/4-inch cubes
4 tablespoons vegetable oil
1/2 yellow onion, cut into 1/8-inch slices
2 shallots, thinly sliced
1 teaspoon minced garlic
4 tablespoons chopped roasted peanuts
10 la lot, or pepper leaves, shredded, or 2/3 cup loosely packed Asian basil leaves

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.

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