Lemongrass Tofu Stir Fry
Servings 3 people
Equipment
- frying pan or cast iron skillet
- Mixing bowl
Ingredients
FOR THE TOFU
- 1 block (14oz) extra firm tofu pressed & pat dry
- 2 stalks (about 2 tbsp) chopped lemongrass bottom half only
- ½ large yellow or white onion thinly sliced
- 3 cloves garlic minced
- 1 tbsp sambal oelek or chili garlic paste
- 2 tbsp cooking oil
- salt & pepper to taste
FOR THE SAUCE
- 3 tbsp low sodium tamari (or low sodium soy sauce)
- 1 tbsp rice vinegar
- ½ tbsp organic brown sugar
- ½ tsp corn starch
- 1 tsp sesame oil (optional)
Instructions
- In a small mixing bowl, whisk all sauce ingredients together and set aside.
- Prepare your ingredients. Press the tofu gently to squeeze out excess liquids. Chop into bite-sized cubes and pat dry before pan frying. Prepare aromatics such as the onions and garlic. For the lemongrass, rinse and chop off the root. Before chopping the bottom half of the lemongrass, beat (or bruise) the stem to losen up and open up the aroma and flavor. Chop into small pieces. Reserve the greens for another use or for garnish.
- Preheat frying pan or cast iron skillet to medium high. Evenly coat with oil. Toss in the tofu to pan fry. Season with a little salt & pepper. Flip the tofu on each side until it has turned golden brown or crispy. Set aside cooked tofu to clear the pan.
- Using the same pan (or skillet), toss in the garlic and lemongrass. Mix and sauté for 1-2 minutes or until fragrant. Add in the onions and sauté until onions are transluscent. Mix in the chili garlic paste or sambal oelek and stir. Add the tofu back into the pan and mix until all ingredients are well combined. Gradually pour in the sauce, a tablespoon at a time and mix, until tofu is well coated. Turn down heat to medium low to simmer for 4-5 minutes.
- Turn off heat. Best served fresh on a bed of rice. Garnish with green lemongrass leaves (optional).