Our lemongrass plant is now growing beautifully after we transplanted it to a sunnier corner of the garden. Now that it is flourishing, I pondered over what to make next with our fresh lemongrass. This grass-like herb has stalks that when cut, have mild and citrusy notes that add a delightful flavor to any dish you use it in. Tofu immediately came to mind.
Use only the tender white portion of the lemongrass stalks. I usually peel away a few of the outer layers as they can be quite fibrous. The fragrance of cut lemongrass is exquisite.
I find that super firm tofu works best as the cooked pieces hold their shape very nicely. Also you save time not having to press the water out because of its firmness.
The few ingredients called for in the marinade make this an easy and quick meal you can prepare on the fly. Leftovers make for a tasty lunch to take to work.
The glorious color of the fried tofu comes from a smidgen of turmeric. A little goes a long way with this ground spice.
Lemongrass tofu is the perfect protein for a vegetarian spring roll. Stuff the roll with crispy cucumbers, carrots, rice noodles and lots of mint.
- 3-4 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about ¼ cup)
- 2 tablespoons soy sauce (Kikkoman recommended)
- 1 tablespoon less sodium soy sauce (Kikkoman recommended)
- 1½ teaspoons sambal oelek (Huy Fong recommended)
- ¾ teaspoon ground turmeric
- 1 tablespoon granulated sugar
- 16 ounce package super firm tofu (Wildwood recommended) sliced into ¾-inch slabs
- Combine the lemongrass, soy sauce, sambal oelek, turmeric and sugar in a small bowl. Pour mixture into a low-sided glass dish that will fit the tofu slabs in one layer. Add tofu and let marinate for 5 minutes, then turn pieces over to marinate another 5 minutes.
- Heat 2 tablespoons canola oil in a 12-inch skillet (deep sided preferred, tofu can splatter as it cooks) over medium heat. Add tofu slabs and cook until nicely browned, about 4 minutes. Turn the heat down to medium-low if it seems too hot. Flip tofu pieces over and cook until second side is nicely browned.
- Serve with your favorite side dishes, sliced over cold noodles, or stuffed into spring rolls.