| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 530 | 19g | 3g | 78g |
| sugars | fibre | protein | salt |
| 11g | 7g | 19g | 1.2g |
Why I Love Thai Lemongrass Ginger Tofu Stir-Fry
When I first tasted the Lemongrass Ginger Tofu Stir-Fry, I was immediately transported to the bustling streets of Thailand, a place full of flavors and cuisines I find truly inspiring. It’s a dish that goes beyond the usual savory sweetness of traditional stir-fried dishes, with its sophisticated layers of flavors drawn from lemongrass and ginger dancing beautifully with the firm tofu and colorful vegetables.
A Fusion of Flavors
As a Texan who appreciates the boldness of Tex-Mex tastes, I was initially surprised by the subtlety of Asian cuisine, particularly Thai. The way they play with herbs and spices to create dishes like the Lemongrass Ginger Tofu Stir-Fry is simply amazing. Inspired by chef David Thompson, I believe in creating dishes that offer a glimpse into the tradition and history of its origin.
Aligning Traditions with Modern Tastes
Although my heart is rooted in Southern cooking, branching out to try recipes from around the world led me to this dish. Magically, Thai cooking introduces a balance between different flavors – hot, sour, sweet, and salty – a concept not far off from the familiar warmth and spice that’s at the heart of my Tex-Mex roots. This recipe is akin to many Asian stir fry dishes, but the combination of lemongrass and ginger gives it a unique twist.
If you’re looking for what to pair this dish with, try a side of Thai-style Pineapple Rice or even a simple cucumber salad to contrast the hearty flavors of the stir-fry. This will help to create a balanced and satisfying meal.
It’s not often that a dish as balanced and nutrient-packed as this also offers such an explosion of flavor. With every bite, you’re not only nourishing your body, but also your spirit – the true essence of good food. And I believe this is a recipe that would make any dining table brighter and every family dinner more delightful.
What You’ll Need
- 1.5 cups of firm tofu, cut into cubes
- 3 stalks of lemongrass, finely chopped
- 4 tablespoons of fresh ginger, minced
- 4 cloves of garlic, minced
- 2 large carrots, sliced
- 2 bell peppers, sliced
- 2 cups of broccoli florets
- 1 medium-size onion, sliced
- 4 tablespoons of soy sauce
- 2 tablespoons of sesame oil
- 1.5 tablespoons of sugar
- 1/2 cup of vegetable broth
- 2 tablespoons of cornstarch, mixed with 2 tablespoons of water
- 6 cups of white rice, cooked
- Spring onions and sesame seeds for garnish
Method
Step One
Begin by pressing the tofu to remove its excess water. After pressing, cut the tofu into cubes. Set aside.
Step Two
Prepare the stir-fry sauce by combining the soy sauce, sesame oil, sugar, and minced ginger in a bowl. Stir until the sugar has dissolved and set aside.
Step Three
Heat a large wok or skillet over medium heat. Once hot, add the chopped lemongrass and minced garlic. Sauté for about a minute until fragrant.
Step Four
Add tofu cubes to the pan and cook until it becomes brown on all sides. This usually takes about 10 minutes. Once browned, remove the tofu from the pan and set aside.
Step Five
In the same pan, add the sliced onions, carrots, bell peppers, and broccoli florets. Sauté until the vegetables are cooked but still crisp, for about 5-7 minutes.
Step Six
In a separate small bowl, mix together the vegetable broth and cornstarch until smooth. Add this to the pan with the vegetables and stir well. Cook for another 2-3 minutes until the sauce has thickened.
Step Seven
Return the tofu to the pan and pour in the stir-fry sauce prepared earlier. Stir to combine well, ensuring that the tofu and vegetables are coated in the sauce. Cook for a further 2-3 minutes.
Step Eight
Serve the stir-fry over cooked white rice. Garnish with spring onions and sesame seeds before serving. Enjoy your Lemongrass Ginger Tofu Stir-Fry!
