I love love love Lemongrass Tofu, it’s been on my “to cook” list for a long time – I mean years of holding back. I think anything with lemongrass is good 🙂 Can’t resist the lemony fragrance of lemongrass and appetite stimulating chili. I don’t know if this come close to the original lemongrass tofu recipe, since I kind of “make it up” for the sake of satisfying my hungriness.
So this is a vegetarian non-MSG version dish – No fish sauce or meat; For non-vegetarian, I suppose meat can be use in place of tofu, chicken will be a good substitute for this dish.
Vegetarian Lemongrass Tofu – For 1 to 2 person
300g Fried Tofu
A quarter of Yellow Onion
1 stalk Scallion
2 tsp Oil
Soy Sauce to taste
Chili Paste (Optional)
1 glove Garlic – mince
2 Shallot – Finely cut
1 bundle Lemongrass – about 5-6 stalk if it’s small, use only the bottom white part and grate them in food processor till fine.
1/2 tsp Turmeric Powder or fresh turmeric
1 tbsp Soy Sauce
A pinch of Thai Dry Crush Chili (depend on how hot you want)
- Cut Tofu in cubes
- Mix all the marinate ingredient in a freezer bag including tofu, coat tofu entirely with the marinate sauce, leave overnight in the fridge.
- Warm up the pan with 2 tsp of oil, add in sliced onion and stir fry until fragrant then follow by tofu, once the delightful smell of lemongrass starting to emerge, add some soy sauce to taste (You can omit the soy sauce if it’s salty enough), Add chili paste if you have a spicy palette like me 😀 Add chopped Scallion the very last.
- Serve with white rice.