Lemon & Ginger Tofu Recipe

Name: Lemon & Ginger Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) package firm tofu; 2 garlic cloves, finely chopped; 1 tablespoon fresh ginger, grated; 2 tablespoons chopped shallots; 1 teaspoon ground coriander; 1 teaspoon cumin powder; 1/2 teaspoon red chili paste; 2 tablespoons soy sauce; 3 tablespoons water; 4 tablespoons lemon juice; 1 freshly grated lemon, rind of; 1 -2 tablespoon brown sugar; 2 tablespoons vegetable oil; 1 pinch salt; 6 -8 tablespoons coconut milk; 2 cups steamed jasmine rice; 1 cup steamed vegetables

Servings: persons

1 (14 ounce) package firm tofu
2 garlic cloves, finely chopped
1 tablespoon fresh ginger, grated
2 tablespoons chopped shallots
1 teaspoon ground coriander
1 teaspoon cumin powder
1/2 teaspoon red chili paste
2 tablespoons soy sauce
3 tablespoons water
4 tablespoons lemon juice
1 freshly grated lemon, rind of
1 -2 tablespoon brown sugar
2 tablespoons vegetable oil
1 pinch salt
6 -8 tablespoons coconut milk
2 cups steamed jasmine rice
1 cup steamed vegetables

1
Cut tofu into slices of the size you desire (e.g. 12 rectangular pieces or small cubes).
2
Mix together garlic, ginger, shallots, coriander powder, cumin, chilli paste, soy sauce, water, lemon juice, lemon rind, sugar, 1 tablespoon of the oil, and the salt in a dish to make a marinade. Stir it well.
3
Place the tofu in the marinade, making sure each piece is well coated. Cover and leave in the refrigerator for at least 1 hour (2 or 3 hours would be ideal).
4
Heat a frying pan to medium-hot and put the rest of the oil (1 T) in it. Take the tofu out of the dish, letting excess marinade drip back into the dish. Do not discard the leftover marinade! Cook tofu in pan for 5 to 10 minutes, until nicely browned.
5
When the tofu is cooked, put it aside and keep it warm.
6
Turn the heat down to medium-low and pour the leftover marinade (chunky bits and all) into it. Stir for a minute or two and add the coconut milk, turning the heat down to low as you do so. Bring to a boil, or until it reaches consistency you desire (I like a thick sauce, but not too thick), and its all ready!
7
Place the tofu on the steamed rice and pour the sauce over it. Serve the steamed vegetables next to the rice, garnish with coriander leaves and enjoy!

684

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (14 ounce) package firm tofu, 2 garlic cloves, finely chopped, 1 tablespoon fresh ginger, grated, 2 tablespoons chopped shallots, and more.

Yes, Lemon & Ginger Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon & Ginger Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions