| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 17g | 3g | 75g |
| sugars | fibre | protein | salt |
| 14g | 4g | 18g | 1.8g |
Though I am a fervent advocate for Afro-Southern fusion recipes, my culinary curiosity has often led me beyond my traditional roots. Enter the Vietnamese Lemongrass Tofu Stir Fry, a scrumptious, healthy, and colorful dish that tantalizes the tastebuds with an explosive sweet and tangy flavor. Cooking is a passion as much as it is a hobby for me, therefore every dish, including this one, holds a special significance. Let’s dive into why this recipe has earned a spot on my favorites list.
A Fusion of Flavors
Drawing from my parents’ Nigerian heritage and my Southern upbringing, I’ve developed a great love for recipes that harmonize the savory, the sweet, and the spicy. Vietnamese Lemongrass Tofu Stir Fry lives up to this beautifully. The combination of distinct ingredients like lemongrass, soy sauce, garlic, and fresh vegetables creates a fusion of flavors that’s simply irresistible. The shock of the citrusy lemongrass perfectly complements the sweetness of the pineapple chunks. And the addition of tofu adds a delightful savory element.
Healthier Choices, Hearty Flavor
As a practicing lawyer, keeping up a healthy lifestyle is undoubtedly important. Therefore, having dishes that are both nutritious and satisfying is a big win for me. This Vietnamese stir fry recipe – with its ample servings of vitamin-rich vegetables like bell peppers, carrots, snap peas, and pineapples – provides a health-packed meal that doesn’t skimp on flavor. The tofu, an excellent source of protein, completes this nutrient-rich, vegetarian-friendly meal. Don’t just take my word for it, here is a reference to the health benefits of tofu by the Harvard T.H. Chan School of Public Health.
Beyond my kitchen, I love how recipes intertwine and complement each other. It’s interesting to think about how this Vietnamese dish could be served alongside an Afro-Southern classic like Jollof rice, combining the rich spices of West Africa with the tangy tastes of Southeast Asia in one meal. Sometimes such unexpected fusion brings the best results, as you can find in this enlightening Time article on the history of Jollof rice.
Each time I cook Vietnamese Lemongrass Tofu Stir Fry, it reaffirms my love for exploring new flavors and cuisines. After all, what’s more delightful than discovering new ways to nourish the body, tantalize the tastebuds, and feed the soul? So the next time you’re seeking a dish that’s as nourishing as it is appetizing, why not give this stir fry recipe a try?
What You’ll Need
- 2 tablespoon vegetable oil
- 1.5 pounds of extra-firm tofu, drained
- 1/4 cup soy sauce
- 1/4 cup granulated sugar
- 2 tablespoons minced fresh lemongrass
- 2 cloves garlic, minced
- 1 large onion, peeled and diced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 large carrot, peeled and cut into thin strips
- 1 cup of snap peas, ends trimmed
- 1 cup of pineapple chunks
- 2 tablespoons fresh lime juice
- 1 tablespoon cornstarch mixed with 1 tablespoon of water
- 6 cups steamed jasmine rice
- Fresh cilantro for garnish (optional)
Method
Step One
Start by pressing the tofu to remove extra moisture. Wrap the tofu in a towel and place a heavy object, like a skillet or can of food, on top and let it sit for at least 30 minutes.
Step Two
While the tofu is being pressed, prepare the sauce. In a small bowl, whisk together the soy sauce, granulated sugar, minced fresh lemongrass, and minced garlic. Set aside.
Step Three
Once the tofu is pressed, cut it into cubes. In a large pan or wok, heat the vegetable oil over medium heat. Add the tofu cubes and cook until they are golden brown on all sides. This will take about 10 to 15 minutes. Remove the tofu from the pan and set aside.
Step Four
In the same pan, add the diced onion, diced green bell pepper, diced red bell pepper, thin carrot strips, and snap peas. Sauté the vegetables until they are tender, about 5 to 7 minutes.
Step Five
Add the pineapple chunks to the pan and cook for another 1 to 2 minutes. Then, return the tofu to the pan.
Step Six
Pour the prepared sauce and fresh lime juice over the tofu and vegetables. Stir well to combine and coat the tofu and vegetables in the sauce. Let it simmer for a couple of minutes.
Step Seven
Stir the cornstarch and water mixture into the pan. Continue to cook until the sauce thickens, about 2 to 3 minutes. Then, remove the pan from heat.
Step Eight
Serve the Vietnamese Lemongrass Tofu Stir Fry over steamed jasmine rice. If desired, garnish with fresh cilantro. Enjoy your meal!
