Vietnamese · Dinner
Vegan Stir Fried Tofu With Lemongrass
Cubed tofu is pressed, pan-fried until golden, then stir-fried with lemongrass, garlic, shallot and fresh chili in a light soy and lime sauce until glossy. Finished with scallion and cilantro, the dish carries citrusy, savoury heat and crisp-edged, tender tofu, served hot over steamed jasmine rice.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
388Calories
18.4gProtein
18.9gFat
38.6gCarbs
8.9gSugar
4.3gFiber
1215mgSodium
0mgChol
2.6gSat Fat
580mgPotassium
210mgCalcium
4.1mgIron
0mcgVitamin B12
14mgVitamin C
vegan
vegetarian
gluten-free-adaptable
low-calorie
spice-route
thirty-min-meals
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Press tofu cubes between paper towels for 10 minutes to remove moisture, then pat dry so they sear rather than steam in the pan.
2
Sear
Heat vegetable oil in a wok over medium-high heat. Fry tofu for 5 to 6 minutes, turning occasionally, until golden and crisp on most sides.
3
Saute
Push tofu aside. Add minced lemongrass, minced garlic, sliced shallot, and sliced chili. Cook over medium heat for 1 to 2 minutes until fragrant and lightly golden.
4
Build
Add soy sauce, sugar and lime juice, tossing everything together over medium-high heat for 2 minutes until glazed and glossy.
5
Finish
Scatter sliced scallions over tofu and toss for 30 seconds until wilted and bright green.
6
Plate
Spoon cooked jasmine rice onto a plate, top with lemongrass tofu, and scatter cilantro leaves over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 22 shallot
- 22 small chili-fresh
- 4 tbsp4 tbsp soy sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp vegetable oil
- 44 scallions
- a small handful of cilantro
