Lemongrass Tofu
Ingredients
The marinade
-
2
stalks
lemongrass, finely minced
-
2
teaspoons
fish sauce
-
1
teaspoon
soy sauce
-
2
Thai red chili peppers
chopped
-
¼
teaspoon
dried red chili flakes
-
½
teaspoon
ground turmeric
-
2
teaspoons
agave
-
1 large pinch
salt
The tofu dish
-
1
pound
firm or extra-firm tofu, cubed
-
2
tablespoons
vegetable oil or other neutral oil, divided
-
½
onion
sliced
-
2
cloves
garlic, minced
-
¼
cup
chopped peanuts, divided
-
1
cup
steamed rice, optional, to serve
-
1
tablespoon
chopped cilantro, optional, for garnish
Instructions
- Combine lemongrass, fish sauce, soy sauce, diced chili peppers, chili flakes, ground turmeric, agave, and salt in a large bowl.
- Add cubed tofu and stir to coat evenly. Let it marinate for 30 minutes.
- Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat.
- Add onion and garlic, stirring until fragrant, about 1 minute.
- Reduce heat and cook until onions are soft, about 3 minutes. Transfer to a plate and keep warm.
- Wipe out the skillet and add the remaining oil over medium heat.
- Once hot, add the tofu and marinade, cooking for about 4 to 5 minutes while turning regularly.
- Return onions and garlic to the skillet and cook for an additional 2 to 3 minutes.
- Stir in 2 tablespoons of chopped peanuts.
- Serve the lemongrass tofu in bowls over steamed rice, garnished with remaining peanuts and cilantro if desired.
Nutrition Facts (estimated)
Servings
4
Calories
293
Total fat
17g
Total carbohydrates
23g
Total protein
14g
Sodium
340mg
Cholesterol
0mg
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