Best 4 Spicy Lemongrass Tofu Recipes

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**Tantalize your taste buds with our Spicy Lemongrass Tofu, a symphony of flavors that will ignite your senses.**

Embark on a culinary journey with our tantalizing tofu recipe, where the bold heat of chili peppers meets the refreshing citrus notes of lemongrass. Tofu, a versatile plant-based protein, takes center stage, absorbing the vibrant flavors of our special marinade. We've curated a collection of irresistible variations, each offering a unique twist on this delectable dish. From the classic Spicy Lemongrass Tofu, bursting with authentic Thai flavors, to the innovative Lemongrass Tofu with Coconut Milk, where creamy coconut milk adds a touch of richness, we have a recipe for every palate. Get ready to savor the perfect balance of spicy, sour, and savory in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY TOFU AND LEMONGRASS STIR-FRY



Spicy Tofu and Lemongrass Stir-Fry image

Categories     Wok     Rice     Vegetable     Stir-Fry     Low Fat     Vegetarian     Tofu     Lemongrass     Self

Yield Makes 4 servings

Number Of Ingredients 20

Stir-fry
8 oz firm tofu, diced (or 1 lb precooked medium shrimp)
2 stalks lemongrass (outer leaves removed), trimmed and minced
1 tbsp minced fresh ginger
1 tsp Vietnamese chile paste (or Tabasco)
1 tbsp fresh lime juice
1 tbsp rice wine (found in Asian section of grocery store)
1/2 cup canned lowfat coconut milk
1/4 cup vegetable broth
1 tbsp low-sodium soy sauce
1 tsp dark sesame oil
1 tsp canola oil
4 medium carrots, cut into thin strips
8 medium shiitake mushrooms, thinly sliced
1 cup fresh broccoli florets
1/2 cup diagonally sliced green onions
Rice
1 cup long-grain brown rice
2 cups vegetable broth or water
1 bay leaf

Steps:

  • Combine tofu, lemongrass, ginger, chile paste, lime juice, and rice wine in a small bowl and toss. Cover and refrigerate 30 minutes. Mix coconut milk, broth, soy sauce, and sesame oil in a bowl; set aside. Coat a large sauté pan with canola oil and set over medium-high heat. Add tofu and sauté, stirring, for 2 or 3 minutes. Add carrots, mushrooms, and broccoli and sauté, stirring, for another 2 or 3 minutes. Stir in coconut milk mixture and onions and cook 5 minutes or until vegetables are tender. (If using shrimp, toss in last, just long enough to heat.) Combine rice, broth, and bay leaf in saucepan over medium heat and simmer, covered, 25 to 30 minutes or until rice absorbs all liquid. Remove from heat. Discard bay leaf. Place equal portions of cooked brown rice on each plate and top with stir-fry.

SPICY LEMONGRASS TOFU



Spicy Lemongrass Tofu image

Provided by Mai Pham

Categories     Onion     Marinate     Stir-Fry     Vegetarian     Lunar New Year     Peanut     Tofu     Hot Pepper     Lemongrass

Yield Makes 4 servings

Number Of Ingredients 14

2 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about 1/4 cup)
1 1/2 tablespoons soy sauce
2 teaspoons chopped Thai bird chilies or another fresh chili
1/2 teaspoon dried chili flakes
1 teaspoon ground turmeric
2 teaspoons sugar
1/2 teaspoon salt
12 ounces tofu, drained, patted dry and cut into 3/4-inch cubes
4 tablespoons vegetable oil
1/2 yellow onion, cut into 1/8-inch slices
2 shallots, thinly sliced
1 teaspoon minced garlic
4 tablespoons chopped roasted peanuts
10 la lot, or pepper leaves, shredded, or 2/3 cup loosely packed Asian basil leaves

Steps:

  • 1. Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
  • 2. Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
  • 3. Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopstick or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
  • 4. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.

SPICY LEMONGRASS TOFU



Spicy Lemongrass Tofu image

Make and share this Spicy Lemongrass Tofu recipe from Food.com.

Provided by gailanng

Categories     Asian

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6

1/3 lb tofu, cut into 1/2 inch cubes and patted dry
2 stalks lemongrass, very white bottoms only and finely minced
2 -3 tablespoons sambal oelek chili paste
2 tablespoons peanut oil or 2 tablespoons canola oil
salt
black sesame seeds (or combination of both) or white sesame seeds (or combination of both)

Steps:

  • Combine the chili paste and lemongrass.
  • Season tofu with salt then coat with chili paste/lemongrass mixture. Allow the tofu to marinate for about 10 minutes.
  • Heat the oil in a pan. Once the oil is hot enough; carefully add the tofu cubes. Fry for 2-3 minutes on each side until carmelized, careful not to crowd. Remove from oil. Sprinkle with sesame seeds.
  • Note: 1. Soft tofu produces a better 'bite', but firm tofu produces a crispier end product. 2. I might even consider sprinkling on the sesame seeds prior to cooking just as a test.

SPICY LEMONGRASS TOFU



Spicy Lemongrass Tofu image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about 1/4 cup)
1 1/2 tablespoons soy sauce
2 teaspoons chopped Thai bird chiles or another fresh chile
1/2 teaspoon dried chile flakes
1 teaspoon ground turmeric
2 teaspoons sugar
1/2 teaspoon salt
12 ounces tofu, drained, patted dry and cut into 3/4-inch cubes
4 tablespoons vegetable oil
1/2 yellow onion, cut into 1/8-inch slices
2 shallots, thinly sliced
1 teaspoon minced garlic
4 tablespoons chopped Roasted Peanuts, recipe follows
10 pepper leaves, shredded, or 2/3 cup loosely packed Asian basil leaves
1 cup raw, shelled peanuts, skin removed

Steps:

  • Combine the lemongrass, soy sauce, chiles, chile flakes, turmeric, sugar, and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
  • Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
  • Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopsticks or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
  • Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.
  • Place the peanuts on a cookie tray and bake in a preheated 325 degree F oven until golden, about 20 minutes. Halfway into the baking, gently shake the tray so the peanuts roast evenly. (You can also roast the peanuts in a dry pan over low heat). Remove and set aside. Use the peanuts whole or coarsely chop them with a mortar and pestle, a food processor or a knife.
  • Yield: 1 cup

Tips:

  • Use firm or extra-firm tofu: This type of tofu holds its shape better during cooking and absorbs the flavors of the marinade more easily.
  • Press the tofu before cooking: This helps to remove excess water from the tofu, resulting in a firmer texture.
  • Marinate the tofu for at least 30 minutes: This allows the flavors of the marinade to penetrate the tofu.
  • Cook the tofu over medium heat: This helps to prevent the tofu from burning.
  • Serve the tofu immediately: This is when it is at its best flavor.

Conclusion:

This spicy lemongrass tofu is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The tofu is marinated in a flavorful mixture of lemongrass, ginger, garlic, and chili peppers, then pan-fried until crispy. The result is a dish that is both flavorful and satisfying. Serve the tofu with rice, noodles, or vegetables for a complete meal.

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