Lemongrass tofu with mushrooms is a flavorful and healthy dish that is perfect for a quick and easy weeknight meal. The combination of lemongrass, mushrooms, and tofu creates a dish that is both savory and satisfying. This dish is also a great source of protein and vegetables, making it a healthy choice for a balanced diet.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY LEMONGRASS TOFU
Steps:
- Combine the lemongrass, soy sauce, chiles, chile flakes, turmeric, sugar, and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
- Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
- Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopsticks or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
- Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.
- Place the peanuts on a cookie tray and bake in a preheated 325 degree F oven until golden, about 20 minutes. Halfway into the baking, gently shake the tray so the peanuts roast evenly. (You can also roast the peanuts in a dry pan over low heat). Remove and set aside. Use the peanuts whole or coarsely chop them with a mortar and pestle, a food processor or a knife.
- Yield: 1 cup
LEMONGRASS TOFU WITH MUSHROOMS
Categories Mushroom Side Fry Sauté Tofu Bell Pepper Healthy Jalapeño Lemongrass Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Makes 2 main-course or 4 side-dish servings
Number Of Ingredients 12
Steps:
- Add enough vegetable oil to heavy medium saucepan to reach depth of 2 inches. Heat vegetable oil over medium-high heat to 350°F. Deep-fry tofu squares in 2 batches until golden, about 2 minutes. Using slotted spoon, transfer tofu to paper towels to drain. Sprinkle with salt and pepper.
- Heat 3 tablespoons vegetable oil in heavy large skillet over medium heat. Add minced lemongrass, minced garlic, and chopped jalapeño; sauté until fragrant, about 1 minute. Add sliced onion, red bell pepper, and sliced shiitake mushrooms; sauté until vegetables are crisp-tender, about 3 minutes. Add fish sauce and sugar; sauté 1 minute. Add fried tofu squares and sauté until heated through, about 1 minute. Transfer to bowl. Sprinkle with chopped fresh cilantro and serve.
- Fish sauce (nuoc mam) is available at Asian markets and in the Asian foods section of many supermarkets.
LEMONGRASS TOFU
Provided by Food Network
Time 7h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- The tofu should be drained of water, and then each block cut into 3 rectangles in the longest direction. Each rectangle can then be cut on the diagonal to form 2 triangles each. Place in a shallow pan. Mix together the lime leaves, kecap manis, soy sauce, garlic, lemon juice and lemongrass. Pour the marinade over the tofu and refrigerate for 6 to 8 hours, or overnight.
- Remove the tofu from the marinade, reserving the marinade. Pat it dry so it doesn't splatter in the pan. Coat the bottom of a nonstick pan with oil over medium-high heat and saute until the tofu is golden brown on both sides and barely crispy around the edges, 2 to 3 minutes. The sugars in the marinade will affect the rate of browning, so if the tofu seems to be getting dark too fast, it's ok to lower the heat to ensure that it will be hot all the way through.
- Remove the tofu and add the reserved marinade. Boil to heat through. Adjust the seasoning with chili sauce, if using, and serve over rice and alongside your favorite vegetable.
Tips:
- Use high-quality lemongrass. Look for lemongrass stalks that are firm and green. Avoid stalks that are brown or wilted.
- Trim the lemongrass properly. Cut off the root end and the tough outer leaves of the lemongrass. Use only the tender inner part of the stalk.
- Bruise the lemongrass before using it. This will help to release the lemongrass's flavor.
- Don't overcook the tofu. Tofu is a delicate protein that can easily become overcooked. Cook the tofu until it is just heated through, about 5-7 minutes.
- Use a variety of mushrooms. This will give the dish a more complex flavor. Some good choices include shiitake, oyster, and cremini mushrooms.
- Add some vegetables to the dish. This will make the dish more nutritious and colorful. Some good choices include bell peppers, carrots, and broccoli.
- Serve the dish with rice or noodles. This will help to soak up the delicious sauce.
Conclusion:
Lemongrass tofu with mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight meal. The lemongrass gives the dish a bright, citrusy flavor, while the mushrooms add a savory, earthy flavor. The tofu is a good source of protein, and the vegetables add nutrients and color. This dish is sure to please everyone at your table.
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