This recipe almost cost me some broken bones and here’s the story…
As a foodie, achieving a good photo of the finished dish is really a big deal to me. When I was finishing up this dish, I got a little too excited about taking the overhead shot of it, I used my dining chair as a stepping stool. The results: as you can imagine, I was on the floor counting stars and with some purple bruises on my right hand. Thankfully, no bones were broken, just lots of ice packs on the right arm. Ouch!!
Note to self: Chairs are for sitting; not for standing 😉 Yes I bought the stepping stool the next day. #Lessonlearned.
There are so many reasons to be excited (and fall) for this recipe. This spicy lemongrass tofu is so easy to throw together. Plus, it’s also healthy and filling with buckets of flavors.
Can I suggest this lemongrass tofu for you as weeknight dinner, or even work lunch for the rest of the week?
You already knew I’m a tofu lover and always in search for a good tofu recipe. And I really hit a jackpot with this recipe because it’s my family’s favorite. I always double the recipe every time I make them.
In this recipe, I used Dana’s baked tofu technique and the tofu came out perfectly tender inside but so crispy outside. The lemongrass gave the tofu texture while the curry powder enhanced more flavors.
You’ll love this recipe because it’s full of spicy flavors. It’s mouth-watering and satisfying. It’s perfectly for those meatless Mondays. And it’ so easy to make.
I love serving these lemongrass tofus along some fresh herbs, vermicelli and soy sauce. But you can also serve them over rice.
Give it a try and share a picture with me (#atasteofjoyandlove). Just be sure to stand on the stepping stool and not the dining chair 😉
Lemongrass Tofu Recipe
- 1 pack medium firm tofu (16 oz)
- 5 cloves garlic (minced)
- 1 red pepper (diced)
- 1/2 cup grated lemongrass
- 3 tablespoons olive oil
- 1/2 teaspoon mushroom seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1/2 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 1/2 cup green onion (white part only)
Preheat oven to 350 degrees. Drain the tofu from the package and use paper towels to remove excess water.
Wrap tofu in a towel and place something heavy on top (like books or cast iron skillet). Let sit for 15mins to remove excess water from the tofu.
Cut the tofu into bite size pieces.
Heat about 1 tablespoon of olive oil in a medium skillet over medium heat. Fry the tofu until brown on both sides.
Transfer tofu to a baking pan (or cast iron skillet if using) and finish baking in the oven for 15 minutes.
Heat a large skillet over medium heat. Once hot, add garlic, lemongrass, onion and red chilli (if using). Fry until fragrant.
Lower heat, toss in the tofu cubes and season with mushroom seasoning, garlic powder, curry powder. Add in soy sauce and sprinkles some black pepper.
Cook for about 3-4 minutes, stirring occasionally.
Add in the diced red peppers, turn on high heat and cook for another minute.
Serve over vermicelli, or over rice.
I like my red pepper to be on a crunchy side so I only cook it for a minute. If you like it on a soft side, cook for an additional 2 minutes.
You can find pre-chopped lemongrass in the frozen section of the international markets.