LEMONGRASS TOFU - 香茅豆腐
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
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
Provided by Food Network
Time 7h20m
Yield 6 servings
Number Of Ingredients 10
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
Provided by Lisa Le
Time 20m
Number Of Ingredients 7
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
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
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
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
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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LEMONGRASS TOFU RECIPE: A SPICY TASTE OF VIETNAM
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5/5 (1)Estimated Reading Time 6 minsServings 4Total Time 45 mins
- Before you begin cooking, you need first to press and drain your block of firm tofu. We suggest placing the block of tofu inside a tofu press before leaving it to drain for 20 minutes. If you don't have a tofu press, then you can wrap your block of tofu in paper towels before pressing down firmly with a heavy kitchen object, such as a chopping board or cast iron wok. Again, leave your tofu to press and drain for at least 20 minutes to remove as much excess liquid as possible.
- At the same time, you will want to start preparing your rice, as this takes much longer to cook than your spicy lemongrass tofu. Bring a large pot of water to a boil and prepare your rice as per the packet's instructions.
- Once you've removed as much liquid as you can, you can chop your block of tofu into small, bite-sized cubes.
- Next, place a large skillet or wok onto the stovetop, and heat 2 tablespoons of avocado oil in the bottom of the pan. When the avocado oil is hot, place your tofu cubes into the oil and heat them for up to 3 minutes on each side.
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