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Lemongrass Tofu and Broccoli Recipe

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★★★★★

4.9 from 139 reviews

This vibrant Lemongrass Tofu and Broccoli stir-fry features fragrant lemongrass and aromatic spices combined with tender tofu and crisp broccoli florets. Marinated tofu cubes are quickly cooked with onions and broccoli in a flavorful blend of soy sauce, sesame oil, turmeric, and red pepper flakes, yielding a delicious, healthy, and satisfying plant-based meal perfect served over rice or noodles.

Ingredients

Scale

Marinade and Tofu

  • 3 lemongrass stalks (white parts only), finely chopped (about 2 tablespoons)
  • 2 garlic cloves, finely chopped
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons canola or other neutral oil
  • 4 teaspoons sesame oil
  • 1 1/2 teaspoons granulated sugar
  • 3/4 teaspoon ground turmeric
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 1 (14- to 16-ounce) block extra-firm tofu, drained and cut into 1-inch cubes

Vegetables and Garnishes

  • 1 yellow onion, halved and thinly sliced
  • 1 pound broccoli, cut into small florets and halved
  • Salt and pepper, to taste
  • Big handful chopped cilantro or scallions

Serving

  • Cooked rice, rice noodles or glass noodles, for serving

Instructions

  1. Make the lemongrass marinade: Place the finely chopped lemongrass, garlic, soy sauce or tamari, canola oil, sesame oil, sugar, turmeric, and crushed red pepper flakes in a large bowl. Stir everything together until fully combined to create a flavorful marinade.
  2. Marinate the tofu: Add the cubed extra-firm tofu to the marinade and toss gently to coat all pieces well. Let the tofu marinate for at least 10 minutes at room temperature, or cover and refrigerate up to 24 hours to enhance the flavors.
  3. Heat the skillet: Preheat a wok or large 12-inch skillet over medium-high heat for about 2 minutes until hot enough for quick stir-frying.
  4. Cook onions and tofu: Add the thinly sliced onions to the tofu and marinade mixture; toss to coat the onions. When the skillet is hot, add the tofu and onions to the pan. Stir frequently and cook for about 2 minutes until the onions soften slightly and tofu is heated through.
  5. Add the broccoli: Toss in the broccoli florets, season generously with salt and pepper, and stir well to combine all ingredients evenly.
  6. Steam the broccoli: Reduce the heat to medium and cover the skillet with a lid or a sheet pan. Let the broccoli cook covered for 2 minutes, then uncover and toss the mixture briefly to ensure even cooking. Cover again and cook for an additional 1 minute, or until broccoli is tender but still bright green.
  7. Finish and serve: Remove from heat and sprinkle chopped cilantro or scallions on top. Serve the lemongrass tofu and broccoli hot over cooked rice, rice noodles, or glass noodles.

Notes

  • Marinating the tofu longer (up to 24 hours) intensifies the lemongrass and spice flavors.
  • For a gluten-free option, use tamari instead of soy sauce.
  • Adjust red pepper flakes to control the heat level.
  • Extra-firm tofu works best to hold shape during cooking.
  • Covering the pan helps steam broccoli to the perfect tenderness while keeping its bright color.
  • This dish can be customized with other vegetables like bell peppers or snap peas.

Keywords: lemongrass tofu, broccoli stir-fry, vegetarian Asian recipe, tofu marinade, healthy tofu recipe, quick stir-fry, plant-based dinner

Find it online: https://kitchenbyclara.com/lemongrass-tofu-and-broccoli-recipe/