Spicy Lemongrass Tofu Recipe

Name: Spicy Lemongrass Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Combine the lemongrass, soy sauce, chiles, chile flakes, turmeric, sugar, and salt in a bowl.
2
Add the tofu cubes and turn to coat them evenly.
3
Marinate for 30 minutes.
4
Heat half of the oil in a 12-inch nonstick skillet over moderately high heat.
5
Add the onion, shallot and garlic and stir until fragrant, about 1 minute.
6
Reduce the heat to low and cook until the onions are soft, about 3 minutes.
7
Transfer to a plate and keep warm.
8
Wipe the pan clean and heat the remaining oil over moderate heat.
9
Add the tofu mixture and, using chopsticks or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes.
10
Add the onion mixture and cook, uncovered, for another 2 to 3 minutes.
11
Add half the peanuts and all the pepper leaves.
12
Remove from the heat and transfer to a serving plate.
13
Garnish with the remaining peanuts and serve immediately with steamed rice.
14
Place the peanuts on a cookie tray and bake in a preheated 325 degree F oven until golden, about 20 minutes.
15
Halfway into the baking, gently shake the tray so the peanuts roast evenly.
16
(You can also roast the peanuts in a dry pan over low heat).
17
Remove and set aside.
18
Use the peanuts whole or coarsely chop them with a mortar and pestle, a food processor or a knife.

516

kcal

Calories

Fat

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Spicy Lemongrass 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!

Spicy Lemongrass Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions