Lemongrass Tofu Stir-fry with Broccolini and Rice
Lemongrass Tofu Stir-fry with Broccolini and Rice
Ingredients
For the Crispy Tofu
- 14 ounces extra-firm tofu, pressed and broken into bite-sized pieces
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup cornstarch
For the Lemongrass Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon lemongrass paste
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons water
For the Stir-fry
- 1 1/2 cups jasmine rice, uncooked
- 2 tablespoons olive oil
- 1/2 red onion, finely diced
- 1 red bell pepper, finely diced
- 6 ounces oyster mushrooms, sliced
- 8 ounces broccolini, trimmed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, break the pressed extra-firm tofu into irregular, bite-sized pieces. Season with freshly ground black pepper. Add the cornstarch and toss gently until all tofu pieces are evenly coated.
⏱️ 5 min
- 3
Spread the cornstarch-coated tofu in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
⏱️ 25 min•🌡️ 400
- 4
While the tofu bakes, cook the jasmine rice according to package directions. Typically, combine 1 1/2 cups rice with 3 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.
⏱️ 20 min
- 5
Prepare the lemongrass sauce: In a small bowl, whisk together the soy sauce, rice vinegar, lemongrass paste, brown sugar, minced garlic, grated ginger, and water. Set aside.
⏱️ 5 min
- 6
Heat olive oil in a large skillet or wok over medium-high heat. Add the finely diced red onion and red bell pepper and sauté for 3-4 minutes until softened.
⏱️ 4 min
- 7
Add the sliced oyster mushrooms to the skillet and cook for another 3-5 minutes, until they release their moisture and start to brown.
⏱️ 5 min
- 8
Add the baked crispy tofu and broccolini to the skillet with the vegetables. Pour the prepared lemongrass sauce over everything. Stir to combine and cook for 3-5 minutes, or until the broccolini is tender-crisp and the sauce has thickened slightly.
⏱️ 5 min
- 9
Remove from heat. Stir in the chopped fresh cilantro.
⏱️ 1 min
- 10
Serve the lemongrass tofu stir-fry immediately over the cooked jasmine rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemongrass Tofu Stir-fry with Broccolini and Rice
Ingredients
For the Crispy Tofu
- 14 ounces extra-firm tofu, pressed and broken into bite-sized pieces
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup cornstarch
For the Lemongrass Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon lemongrass paste
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons water
For the Stir-fry
- 1 1/2 cups jasmine rice, uncooked
- 2 tablespoons olive oil
- 1/2 red onion, finely diced
- 1 red bell pepper, finely diced
- 6 ounces oyster mushrooms, sliced
- 8 ounces broccolini, trimmed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, break the pressed extra-firm tofu into irregular, bite-sized pieces. Season with freshly ground black pepper. Add the cornstarch and toss gently until all tofu pieces are evenly coated.
⏱️ 5 min - 3
Spread the cornstarch-coated tofu in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
⏱️ 25 min•🌡️ 400 - 4
While the tofu bakes, cook the jasmine rice according to package directions. Typically, combine 1 1/2 cups rice with 3 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.
⏱️ 20 min - 5
Prepare the lemongrass sauce: In a small bowl, whisk together the soy sauce, rice vinegar, lemongrass paste, brown sugar, minced garlic, grated ginger, and water. Set aside.
⏱️ 5 min - 6
Heat olive oil in a large skillet or wok over medium-high heat. Add the finely diced red onion and red bell pepper and sauté for 3-4 minutes until softened.
⏱️ 4 min - 7
Add the sliced oyster mushrooms to the skillet and cook for another 3-5 minutes, until they release their moisture and start to brown.
⏱️ 5 min - 8
Add the baked crispy tofu and broccolini to the skillet with the vegetables. Pour the prepared lemongrass sauce over everything. Stir to combine and cook for 3-5 minutes, or until the broccolini is tender-crisp and the sauce has thickened slightly.
⏱️ 5 min - 9
Remove from heat. Stir in the chopped fresh cilantro.
⏱️ 1 min - 10
Serve the lemongrass tofu stir-fry immediately over the cooked jasmine rice.
⏱️ 1 min