Lemongrass Chicken Recipe

Tofu: Firm, pressed tofu serves as the protein base for this dish, absorbing the flavors of the other ingredients.

Lemongrass: Finely chopped, this herb adds a citrusy aroma and flavor to the dish.

Garlic: Minced garlic enhances the savory profile of the recipe.

Soy sauce: Adds a salty, umami depth to the dish.

Olive oil: Used for sautéing the lemongrass and garlic, providing a base for the flavors to meld.

Sugar: Balances the savory and acidic elements with a touch of sweetness.

Coconut milk: Adds creaminess and a subtle sweetness, creating a rich sauce.

Lime juice: Freshly squeezed, it adds a bright, tangy finish to the dish.

When preparing the tofu, ensure it is well-pressed to remove excess moisture. This will help it absorb the flavors better and achieve a crispier texture when cooked. Use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top for at least 30 minutes.

• Chicken - Substitute with firm, pressed tofu: Tofu has a similar texture when cooked and absorbs flavors well, making it a great vegan alternative to chicken.

• Lemongrass - Substitute with lemon zest and ginger: If lemongrass is unavailable, a combination of lemon zest and ginger can mimic its citrusy and slightly spicy flavor.

• Garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic, but still add depth to the dish.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• Olive oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the coconut milk in the recipe.

• Sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a slight caramel flavor, enhancing the overall taste.

• Coconut milk - Substitute with almond milk with a splash of coconut extract: Almond milk with coconut extract can mimic the creamy texture and coconut flavor of coconut milk.

• Lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish as lime juice.

• Allow the tofu dish to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled lemongrass chicken into an airtight container. For best results, use a glass container to avoid any potential flavor absorption that can occur with plastic.
• Store the container in the refrigerator. The dish will stay fresh for up to 4 days.
• If you plan to freeze the dish, portion it into individual servings. This makes it easier to reheat only what you need.
• Place each portion into a freezer-safe container or a resealable freezer bag. Be sure to remove as much air as possible from the bags to prevent freezer burn.
• Label the containers or bags with the date. This helps you keep track of how long the dish has been stored.
• When ready to enjoy, thaw the lemongrass chicken in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.
• Reheat the dish in a pan over medium heat, adding a splash of coconut milk if needed to restore its creamy consistency.
• Alternatively, you can reheat in the microwave. Place the dish in a microwave-safe container, cover loosely, and heat in 1-minute intervals, stirring in between, until heated through.
• For added freshness, consider garnishing with freshly chopped lemongrass or a squeeze of lime juice before serving.

• For the stovetop method:

  1. Heat a non-stick pan over medium heat.
  2. Add a splash of coconut milk or olive oil to the pan to prevent sticking.
  3. Place the leftover tofu and sauce in the pan.
  4. Stir occasionally until heated through, about 5-7 minutes.
  5. Add a bit more lime juice if needed to freshen up the flavors.

• For the microwave method:

  1. Place the leftovers in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check if the tofu is heated evenly; if not, continue heating in 30-second intervals.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftovers in an oven-safe dish.
  3. Cover with aluminum foil to keep the coconut milk sauce from drying out.
  4. Bake for about 15-20 minutes, or until heated through.
  5. Stir in a bit of fresh lime juice before serving to revive the flavors.

• For the air fryer method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the tofu pieces in the air fryer basket, ensuring they are not overcrowded.
  3. Heat for 5-7 minutes, shaking the basket halfway through.
  4. Warm the coconut milk sauce separately in a small pan on the stovetop.
  5. Combine the heated tofu and sauce before serving, adding a splash of lime juice if desired.

• Knife: For cutting the tofu into bite-sized pieces and finely chopping the lemongrass.

• Cutting board: A surface to safely chop the tofu and lemongrass.

• Garlic press: To mince the garlic cloves efficiently.

• Pan: To heat the olive oil and cook the tofu mixture.

• Spatula: For stirring and turning the tofu pieces to ensure even cooking.

• Measuring spoons: To measure out the soy sauce, olive oil, sugar, and lime juice accurately.

• Measuring cup: To measure the coconut milk.

• Stove: To provide the heat source for cooking the dish.

• Serving dish: To present the finished lemongrass tofu.

Press the tofu ahead: Press the tofu in advance to remove excess water, making it ready to absorb flavors quickly.

Pre-chop ingredients: Finely chop the lemongrass and garlic beforehand to save time during cooking.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Batch cook: Double the recipe and store leftovers for quick meals later in the week.

Simmer while multitasking: Let the coconut milk and tofu simmer while you prepare a side dish or clean up.