Lemongrass Tofu Stir Fry

Explore the vibrant flavors of Southeast Asia with this Lemongrass Tofu Stir-Fry recipe. Quick, aromatic, and utterly delicious.

5 from 1 vote

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Prep Time: 10

Cook Time: 20

Total Time: 30

Nutrition

Calories: 796kcal

Author: Max Cozzi

Servings: 2

Ingredients

Sauce

1 stalk lemongrass
2 cloves garlic, (peeled and minced)
1 " ginger, (peeled and minced)
1 teaspoon white peppercorns, (or ground white pepper)
½ cup peanuts
1 small shallot, (peeled and minced)
2 tablespoon soy sauce
2 tablespoon fish sauce, (replace with equally amount soy sauce for vegan version)
1 tablespoon rice vinegar
1 lime, (juiced)
2 tablespoon palm sugar, (or white sugar)
1 teaspoon dried red pepper flakes, (optional)

Stir Fry

1 large head broccoli, (or broccolini, florets torn and core chopped into bite size pieces)
12 oz firm or extra firm tofu, (drained and cut into 1" cubes)
¼ cup grapeseed oil or any neutral oil
cooked jasmine rice, (for serving)
crushed peanuts, scallions, lime wedges, chili-garlic sauce (for topping)

Instructions

Making the Stir Fry Sauce

In a small saucepan, start preparing jasmine rice.
To make the stir-fry sauce, begin by removing the outer shell of the lemongrass stalk and discard all but about 4" of the root end. Then, using a pestle or the back end of a knife, smash the remaining lemongrass until very fragrant. Once the lemongrass is smashed, use a sharp knife to carefully mince the stalk.
Next, add the minced lemongrass, garlic, ginger, peanuts, white peppercorns, shallot, soy sauce, fish sauce, rice vinegar, lime juice, palm sugar, and dried red pepper flakes to a blender and blend until smooth. Set aside.

Stir Fry

Meanwhile, prepare all ingredients for the stir-fry, including chopping the broccoli into bite-sized pieces, draining the tofu, and cutting it into 1" cubes.
Heat a wok or fry pan over high heat and add half of the grapeseed oil. Once it begins to shimmer, add the tofu and fry on both sides until lightly browned, about 3 minutes per side. Remove and set aside.
Next, add the remaining oil and chopped broccoli to the wok or pan and stir-fry until the broccoli begins to brown on the edges. Add a splash of water (about ¼ cup) to the wok. Let the veggies cook for another 5 minutes or until the water evaporates completely.
Add the fried tofu and reserved stir-fry sauce to the wok and toss until well combined and warmed through. Try not to break the tofu up too much.
Serve on top of steamed jasmine rice with crushed peanuts, scallions, and lime wedges. Add a bit of chili-garlic sauce if you want some heat (or a lot if you're like me).

Notes

If you are in a hurry you or can not find fresh lemongrass, you can replace the lemongrass and ginger with 3 tablespoons of a store bought lemongrass paste.

Course: dinner, lunch

Cuisine: southeast asian, Thai

Keyword: easy lemongrass recipes, how to make lemongrass paste, lemongrass recipes, lemongrass stir fry, lemongrass tofu recipe vietnamese, lemongrass tofu recipes, tofu lemongrass stir fry, vietnamese lemongrass paste, vietnamese lemongrass tofu, vietnamese tofu

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