LEMONGRASS TOFU
Provided by Lisa Le
Time 20m
Number Of Ingredients 7
Steps:
- Over medium heat, saute the onions in oil until translucent. Add garlic, chopped lemongrass and red chilli flakes, and stir until the lemongrass looks "melted".
- Add the tofu and soy sauce and stir fry, mixing well until the tofu has absorbed the flavour and is cooked through (about 5-10 minutes).
- Serve over rice, rice noodles, or even in rice wraps!
LEMON-GRASS-GINGER SOUP WITH MUSHROOMS
Provided by Mark Bittman
Categories easy, quick, weekday, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the stock over medium heat. Trim two of the lemon-grass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections, and add them to the stock with the ginger and about 1/4 of the minced chilies. Simmer for about 15 minutes, longer if you have the time. Peel all the hard layers off the remaining stalk of lemon grass, and mince its tender inner core.
- When you're ready to eat the soup, remove the lemon grass and ginger. Add 1 tablespoon nam pla and the chopped mushrooms. Taste the broth, and add more chilies if you like, as well as some salt if necessary. In the bottom of each of 4 warmed bowls, sprinkle a little each of the chile, lime leaves or zest, lime juice, cilantro and minced lemon grass.
- Ladle the soup into the bowls and add a teaspoon of nam pla to each bowl. Serve piping hot.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1802 milligrams, Sugar 9 grams
SPICY LEMONGRASS TOFU
Provided by Mai Pham
Categories Onion Marinate Stir-Fry Vegetarian Lunar New Year Peanut Tofu Hot Pepper Lemongrass
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- 1. Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
- 2. 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.
- 3. Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopstick 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.
- 4. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.
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.
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EASY LEMONGRASS TOFU - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
5/5 (1)Total Time 43 minsCategory Entree
- Press your tofu. If you need some help, check out this post for full directions on how to press tofu (without a tofu press).
- In a medium nonstick pan over medium heat, add in 1 tablespoon of avocado oil. Once heated, add in the diced tofu. Cook, flipping often, until the tofu is golden brown and crispy, about 6-8 minutes.
- Once the tofu has cooked, remove the pan from heat and transfer the tofu to a separate bowl or plate. Place the pan back on medium heat along with a touch more oil. Add in the garlic, lemongrass and green onions, and cook for 2-3 minutes, or until the garlic is fragrant and everything has softened.
- Reduce the heat to low and add in the soy sauce, maple syrup and sesame oil. Mix to combine. Add in the cooked tofu and gently toss the tofu until it is well coated in the lemongrass mixture.
TOFU AND MUSHROOM STIR-FRY RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (82)Estimated Reading Time 2 minsServings 4
- Stir-fries are all about cooking quickly and over high heat, so the key to success is prepping your ingredients beforehand so you’re ready to go.
- Cut 14-oz. block of tofu into 1x¼" pieces. Place pieces on a paper-towel lined plate and press a paper towel over top of pieces to absorb excess water.
- Remove any dirt from 1 lb. mushrooms with a damp paper towel and tear into 1" pieces. → The key to crispy mushrooms? Never wash them.
LEMONGRASS TOFU STIR-FRY - MEALTHY.COM
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5/5 (6)Category DinnerServings 4Total Time 15 mins
- Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
SWEET SPICY MUSHROOMS AND TOFU - CASA VENERACION
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4.9/5 (8)Category Large PlatesCuisine VietnameseCalories 432 per serving
- Remove the tough, outer layer of each lemongrass stalk and discard. Bash the stalks with a rolling pin until crushed then cut approx. 10 cm / 4 inches off the bottom of each lemongrass stalk - keep the tops to infuse the sauce with more flavour. Chop the bottoms very finely and set aside.
- Heat up 2 tablespoons of oil in a large frying pan. Once hot, add chopped shallots and fry them off gently until translucent.
- Next add in finely chopped lemongrass, garlic, chilli and ginger. Fry on a low heat, stirring frequently, until softened and fragrant.
LEMONGRASS TOFU WITH MUSHROOMS RECIPE | BON APPéTIT
From bonappetit.com
Servings 2
- 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.
EASY LEMONGRASS AND COCONUT CURRY (VEGAN ... - DOMESTIC ...
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5/5 (3)Category Main CourseCuisine VeganCalories 532 per serving
- Heat 1 Tbsp of the olive oil in a large pan and add the garlic, spring onions, red pepper and chilli. Fry gently for about five minutes until softened. (If you are using garlic and chilli pastes rather than fresh then add them in the next step instead).
- Add the lemongrass and ginger pastes (plus garlic and chilli ones if using), garam masala and turmeric and fry for another minute.
- Add the tenderstem broccoli and edamame and simmer for about 10 minutes until the broccoli is tender. Season to taste with salt and pepper.
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5/5 (11)Total Time 1 hrCategory Main CourseCalories 293 per serving
- Combine the lemongrass, fish sauce, soy sauce, chilies, chile flakes, turmeric, agave 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 medium to large non-stick skillet over moderately high heat. Add the onion 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 down and heat remaining oil over moderate heat. Add the tofu mixture and, using chopstick or wooden spoons, turn the pieces so they cook evenly, about 4 - 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts.
- Remove from the heat and transfer to serving bowls. Garnish with the remaining peanuts and cilantro and serve immediately over steamed brown rice.
LEMONGRASS CHILI TOFU (ĐậU Hũ CHIêN Sả ỚT) | WOK AND KIN
From wokandkin.com
Ratings 6Category Dinner, Main Course, Side DishCuisine Asian, VietnameseTotal Time 15 mins
- Marinate the tofu with the lemongrass, honey, salt, soy sauce and chili for a minimum of 5 minutes.
- Oil a wok on medium to high heat, then sear the tofu for 3 minutes on both sides or until golden brown. Mum's Tip: Don't throw away the marinade in the bowl. Instead, scrape the lemongrass over the tofu as you fry.
LEMONGRASS SOUP • MUSHROOMS & TOFU • LIME RICE • VEGAN ROBB
From veganrobb.com
5/5 (1)Total Time 45 minsCategory Dinner, Main Course, SoupCalories 552 per serving
- Fill a small pot with 1/2 cup of sushi rice and 1 cup of water. Let sit for 15-20 minutes. Then, turn the heat to high. When boiling, reduce the heat to low and cover. Cook for 20 minutes. Turn off the heat and let sit for an additional 10 minutes. Squeeze the juice of the lime into the rice.
- Wash & dry the produce. Thinly slice the mushrooms. Cube the tofu. Mince the garlic, shallot, & ginger. Separate the white and green parts of the green onion & thinly slice. Crush the lemongrass with the side of sturdy knife, to bring out the flavor. Dice the tomato. Take 1/2 tsp. of Better Than Bouillon No chicken base and mix well with 2 cups of hot water.
- While the rice cooks, heat a large pan over medium high heat with 2 tsp. olive oil or grapeseed oil. When hot, add the sliced mushrooms and cubes tofu. Cook, stirring occasionally until golden brown; about 10 minutes.
- While the rice, mushrooms, & tofu cook, start the soup base. Heat a medium/large pot over medium with 1 tsp. olive or grapeseed oil. When hot, add the garlic, ginger, and shallot, and cook until softened, about 3-5 minutes. Then, add the diced tomatoes, vegetable stock (bouillon base + 2 cups of water), lemongrass, coconut milk, and white parts of the green onion. Bring to a boil, then reduce the heat to low and simmer until the mushrooms, tofu, & rice are complete.
25 SIMPLE VIETNAMESE VEGETARIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-06-11Category Recipe Roundup
- Tofu Banh Mi. The banh mi sandwich is a popular Vietnamese street food that originated in Saigon. French baguette is filled with pickled vegetables, mayo, herbs, and a type of protein, such as chicken, pate, or pork.
- Vietnamese Curry. Curry is usually associated with Indian recipes, but Vietnamese cuisine also often makes use of this aromatic spice. This dish is further enhanced with lemongrass, lime, garlic, and ginger, giving you an abundance of flavors!
- Pho. Pho is among the most popular dishes Vietnam has to offer, and for good reason. The many colors and flavors that go into this make it truly spectacular.
- Vietnamese Noodle Bowls. This dish of vermicelli noodles, cucumber, lettuce, carrots, and tofu is brimming with color and flavor. The added lemongrass tofu makes it extra delicious.
- Tofu Spring Rolls. Fresh vegetables are flavored with herbs and wrapped in soft and delicate rice paper. This is healthy living at its best! While the colorful vegetables are enough to give these rolls diverse flavors, it’s the crispy and perfectly seasoned tofu that takes it over the top.
- Vietnamese Lime Iced Tea. Refreshments, anyone? It’s nothing fancy, really; just a glass of brewed tea made even better with honey and lime juice. And of course, let’s not forget the ice!
- Peanut Sticky Rice. Peanuts and rice – an unusual combination, but it definitely works. Xoi dau phong is a Vietnamese delicacy that combines glutinous rice and crunchy peanuts.
- Vietnamese Papaya Salad. Shreds of green papaya, fried onions, and roasted peanuts are dressed in lime dressing to make a crunchy and refreshing side dish.
- Vietnamese Carrot and Radish Pickles. Carrot and radish pickles are sweet, salty, tangy, and wonderfully crunchy! I hate how some pickles are too intense to eat on their own.
- Vietnamese Crepes. These crispy savory crepes are made of tapioca starch, coconut milk, and rice flour. It’s not just about the crepes, though. Filled with tofu, mushrooms, mung beans, sprouts, and carrots, they’re definitely overflowing with flavor!
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