Spicy Lemongrass Tofu (Main)
.
Yield
2 servingsPrep
10 minCook
5 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 150 | grams |
tofu
firm and organic |
|
| 3 | stalks |
lemongrass
|
*
|
| 2 | tablespoons |
thai chili paste
up to 3 tablespoons |
|
| 2 | tablespoons |
olive oil
or coconut oil |
|
| 1 | x |
sea salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5E+2 | grams |
tofu
firm and organic |
|
| 3 | stalks |
lemongrass
|
*
|
| 3E+1 | ml |
thai chili paste
up to 3 tablespoons |
|
| 3E+1 | ml |
olive oil
or coconut oil |
|
| 1 | x |
sea salt
to taste |
*
|
Directions
Cut the tofu to 1cm cubes and pat dry with kitchen towel.
Remove the outer layers of the lemongrass and thinly slice bottom white part.
Combine the chilli paste, lemongrass and salt in a bowl.
Add the tofu and coat well with the marinade.
Let it marinate for at least 10 minutes.
Heat the oil in a pan.
Once the oil is hot enough; add the tofu cubes using chopsticks.
Stir fry for 2 to 3 minutes on each side until browned well.
Sprinkle sesame seeds over the tofu and serve with brown rice and steamed vegetables.
