Name: Vietnamese Lemongrass Tofu Bowl
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 14 oz firm tofu, pressed and cubed; 2 stalks lemongrass, minced; 3 cloves garlic, minced; 1 shallot, finely chopped; 1 red chili, sliced; 2 tablespoons soy sauce; 1 tablespoon maple syrup; 1 tablespoon vegetable oil; Salt and pepper to taste; Cooked jasmine rice; Fresh herbs (cilantro, mint, Thai basil); Lime wedges; Crushed peanuts for garnish; Sliced cucumbers and carrots for serving

Instructions

Begin by making the marinade for the tofu. In a bowl, combine the minced lemongrass, garlic, shallot, red chili, soy sauce, maple syrup, vegetable oil, salt, and pepper. Mix well to ensure all ingredients are evenly combined.
Add the cubed tofu to the marinade, gently tossing to coat each piece. Allow the tofu to marinate for at least 30 minutes to absorb all the flavors.
Heat a non-stick pan over medium heat. Once hot, add the marinated tofu to the pan, making sure to distribute it evenly. Cook for 5-7 minutes, stirring occasionally, until the tofu is golden and slightly crispy.
While the tofu is cooking, prepare your jasmine rice according to package instructions. Fluff the rice with a fork and divide it into bowls for serving.
Once the tofu is cooked to your liking, remove it from the heat and assemble your Vietnamese Lemongrass Tofu Bowls. Top each bowl of rice with a generous portion of the lemongrass tofu.
Garnish the bowls with fresh herbs such as cilantro, mint, and Thai basil. Squeeze fresh lime juice over the top for an extra burst of flavor.
Sprinkle crushed peanuts over the bowls for added crunch and depth of flavor. Serve with sliced cucumbers and carrots on the side for a refreshing contrast.
Enjoy your homemade Vietnamese Lemongrass Tofu Bowl while it's still warm, savoring each bite of aromatic lemongrass-infused tofu paired with fragrant jasmine rice and vibrant herbs.

Ingredients

Instructions

Nutrition Facts

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