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Lemongrass tofu with jasmine rice

Prep Time:

15 minutes

Cook Time:

15 minutes

Serves:

Serves 2

Level:

Winter

About the Recipe

If you love bold, fragrant flavours with minimal effort, this lemongrass tofu is about to become your new favourite! Crispy golden tofu, infused with zesty lemongrass, ginger, and a hint of chilli heat, with a vibrant herb salad and nutty jasmine rice - every bite is a perfect balance of fresh, flavourful deliciousness.

The best part? This dish is quick and easy, ready in just 30 minutes! Whether you’re wanting to impress a loved one with minimal fuss or whipping up a speedy weeknight dinner, this recipe delivers big flavour with little effort. Every mouthful is a taste sensation!

Ingredients

LEMONGRASS TOFU

280g firm tofu

2 lemongrass stalks

1 clove garlic

1 thumb ginger

1 red chilli

3 tablespoons soy sauce

Juice of ½ lime

1 tablespoon sugar

2 tablespoons water

1 tablespoon sesame oil

Oil for frying

 

HERB SALAD

Handful of mixed herbs: coriander, mint, Thai basil

1 large carrot

Handful baby spinach leaves

1 lime

 

JASMINE RICE

250g Tilda pre-cooked jasmine rice

50g unsalted peanuts

½ tablespoon sugar

¼ teaspoon salt

Preparation

In a flat bowl add the soy sauce, lime juice, sugar, water and sesame oil to form a marinade. Remove the outer leaves and slice the lemongrass lengthways. Hit the stalks with the handle of a knife and finely chop them. Add to the marinade. Peel and finely chop the garlic and ginger. Seed and finely chop the chilli. Add all to the marinade.


Cut the tofu into 5mm thin slices, lightly scoring and add to the marinade bowl. Gently rub the marinade into the tofu making sure all sides are covered.


Wash the carrot and peel if need be. Use peeler to cut long carrot ribbons. Pluck the herb leaves and in a bowl mix them with the carrot ribbons and salad leaves. Cut the lime in quarters.

 

Fork the tofu out the marinade and fry for about 10 minutes over a medium heat. When you have a good colour on both sides, pour the remaining marinade into the pan to warm up.

 

Cook the rice in the microwave. Roughly chop the nuts. Place in a small bowl and mix in the sugar and salt. Once cooked, stir in the peanut mix.

 

Top the rice with the tofu, the sauce from the pan and the salad. Serve with the lime wedges for squeezing on the salad. Every mouthful is a taste sensation!

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