Lemongrass Tofu Recipe

Tofu: Firm, drained, and pressed to remove excess moisture, ensuring it holds its shape during cooking.

Lemongrass: Finely chopped to release its citrusy aroma and flavor.

Garlic: Minced to add a pungent, savory depth to the dish.

Soy sauce: Provides a salty, umami-rich base for the marinade.

Olive oil: Used for marinating and cooking, adding a smooth texture and flavor.

Sugar: Balances the saltiness and enhances the overall flavor profile.

Salt: Enhances the natural flavors of the ingredients.

When preparing lemongrass, make sure to remove the tough outer layers and finely chop only the tender inner stalks. This ensures that the lemongrass fully releases its aromatic oils, enhancing the flavor of the tofu.

• firm tofu - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor that works well in absorbing the flavors of the dish.

• lemongrass - Substitute with lemon zest and ginger: A combination of lemon zest and ginger can mimic the citrusy and slightly spicy notes of lemongrass.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the other ingredients in the recipe.

• 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 tropical flavor that pairs well with the lemongrass and other ingredients.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a slight depth of flavor.

• salt - Substitute with sea salt: Sea salt can enhance the flavors of the dish with its mineral-rich profile.

• Allow the tofu to cool completely before storing. This prevents condensation, which can make the tofu soggy.
• Transfer the cooled lemongrass tofu to an airtight container. This helps maintain its flavor and texture.
• Store the container in the refrigerator. The tofu will stay fresh for up to 4-5 days.
• For longer storage, consider freezing the tofu. Place the tofu cubes on a baking sheet lined with parchment paper, ensuring they are not touching each other.
• Freeze the tofu cubes for about 1-2 hours until they are solid. This prevents them from sticking together.
• Once frozen, transfer the tofu cubes to a freezer-safe bag or container. Label it with the date for easy tracking.
• When ready to use, thaw the tofu in the refrigerator overnight. For a quicker option, you can also thaw it in the microwave using the defrost setting.
• Reheat the lemongrass tofu in a skillet over medium heat until warmed through. You can also bake it in the oven at 350°F (175°C) for about 10-15 minutes.
• Serve the reheated tofu with fresh rice or noodles, and garnish with chopped scallions or cilantro for added freshness.

• Preheat your oven to 350°F (175°C). Place the tofu on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through, flipping halfway to ensure even reheating.

• Heat a skillet over medium heat. Add a splash of olive oil or a bit of water to prevent sticking. Add the tofu and cook for 5-7 minutes, stirring occasionally, until warmed through.

• Use a microwave-safe dish and cover the tofu with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking and stirring halfway through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the tofu in the basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a quick steam, place the tofu in a steamer basket over boiling water. Cover and steam for 3-5 minutes until heated through. This method helps retain moisture and keeps the tofu tender.

• Knife: Used to finely chop the lemongrass and cut the tofu into cubes.

• Cutting board: Provides a stable surface for chopping the lemongrass and cutting the tofu.

• Mixing bowl: Used to combine the lemongrass, garlic, soy sauce, olive oil, sugar, and salt, and to marinate the tofu.

• Garlic press: Helps to mince the garlic quickly and efficiently.

• Measuring spoons: Ensures accurate measurement of soy sauce, olive oil, sugar, and salt.

• Skillet: Used to cook the marinated tofu until golden brown.

• Spatula: Helps to turn the tofu cubes in the skillet to ensure they cook evenly on all sides.

• Tofu press: Drains and presses the tofu to remove excess moisture before marinating.

• Stove: Provides the heat source for cooking the tofu in the skillet.

Prepare ingredients in advance: Chop the lemongrass and garlic ahead of time and store them in the fridge to save time when cooking.

Use pre-pressed tofu: Buy pre-pressed tofu to skip the draining and pressing step.

Marinate overnight: Marinate the tofu overnight to enhance the flavor and save time on the day of cooking.

Cook in batches: If you have a large skillet, cook the tofu in batches to ensure even browning and faster cooking.

Use a non-stick skillet: A non-stick skillet can help cook the tofu more evenly and prevent sticking, saving you time on cleanup.