Lemongrass Tofu and Broccoli

Name: Lemongrass Tofu and Broccoli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 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; 1 yellow onion, halved and thinly sliced; 1 pound broccoli, cut into small florets and halved; Salt and pepper; Big handful chopped cilantro or scallions; Cooked rice, rice noodles or glass noodles, for serving

By Hetty Lui McKinnon

Published May 22, 2024

Lemongrass Tofu and Broccoli — Johnny Miller for The New York Times. Food Stylist: Vivian Lui.

Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Rating: 5(1,380)
Comments: Read comments

Intensely flavorful, this stir-fry harnesses the fresh, citrusy notes of lemongrass in a punchy marinade that doubles as the stir-fry sauce. While the tofu only needs a short soak in the lemongrass marinade before cooking, it also benefits from a longer one, so feel free to prep ahead and refrigerate overnight. This recipe’s cooking method is a combination of stir-frying and steaming: Searing the onions and tofu on high heat creates smoky notes, and covering the pan during cooking ensures that the broccoli stays bright green as it cooks through. If your skillet or wok doesn’t come with a lid, slide a large sheet pan over the cooking vessel. This hearty stir-fry can be eaten alone, with rice or tossed through glass or rice noodles.

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Ingredients

Yield:4 servings

For the Lemongrass Marinade

3lemongrass stalks (white parts only), finely chopped (about 2 tablespoons)
2garlic cloves, finely chopped
3tablespoons soy sauce or tamari
2tablespoons canola or other neutral oil
4teaspoons sesame oil
1½teaspoons granulated sugar
¾teaspoon ground turmeric
¼ to ½teaspoon red-pepper flakes

For the Stir-fry

1(14- to 16-ounce) block extra-firm tofu, drained and cut into 1-inch cubes
1yellow onion, halved and thinly sliced
1pound broccoli, cut into small florets and halved
Salt and pepper
Big handful chopped cilantro or scallions
Cooked rice, rice noodles or glass noodles, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Make the lemongrass marinade: Place the lemongrass, garlic, soy sauce, neutral oil, sesame oil, sugar, turmeric and crushed red pepper in a large bowl; stir to combine.
Step 2
Add the tofu cubes to the marinade and toss to coat. Leave the tofu to marinate for 10 minutes. (You can let the tofu marinate, covered, in the fridge for up to 24 hours.)
Step 3
Heat a wok or large (12-inch) skillet on medium-high for 2 minutes.
Step 4
Add the onions to the tofu and give them a quick toss so they’re coated in the marinade. When the skillet is hot, add the tofu and onions and cook, tossing often, until the onions have softened slightly, about 2 minutes.
Step 5
Add the broccoli, season well with salt and pepper, and toss.
Step 6
Reduce heat to medium, cover (a sheet pan works well here) and cook for 2 minutes. Uncover, give it a quick toss and cover again. Cook for 1 minute or until the broccoli is just tender and still bright green.
Step 7
Top with cilantro or scallions and serve with rice or noodles.

Ratings

5 out of 5

1,380 user ratings

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Comments

Nancy J.1 year ago

When you cook with lemongrass, you have to remove the fibrous outer layers to reveal the softer inner part. It should provide flavor but not texture to the finished dish. The following link may be helpful. https://food52.com/blog/10031-how-to-prep-lemongrass

SJ1 year ago

I made this as directed the first time and thought it was pretty good. The second time, I doubled the sauce (as others have advised) and also processed the lemongrass in a spice grinder instead of finely chopping. It was really good the second time, and the meal prep was less tedious.

CM1 year ago

Great and pretty easy. Put the marinade in the blender - lazy man's chopping. Doubled it, but tripling it would not be out of line. Next time will try adding a little basil and/or some roasted slivered almonds at the end.

ShelleyW6 days ago

I doubled the marinade, used @Nancy J. Link, on lemongrass prep and served with cauliflower rice and finishing salt — it was quite good (marinated for a day). Easy recipe.

Andy6 days ago

As suggested, I doubled the sauce, although I dialled back the soy sauce, and added garlic chilli sauce. I tore instead of cubing the tofu and I thought the crags held the taste of the marinade (which was delicious) very well. As it all cooked though, I felt like I wanted it to be a bit more saucy so I whisked a tablespoon of cornstarch into about 1 1/2 c of unsweetened coconut beverage (as opposed to full fat coconut milk) and cooked until thickened. Delish.

CookingInChicago252 weeks ago

Really good and an easy use of lemongrass. I doubled the marinade and put it in the blender. Did 1/3 eggplant, 1/3 asparagus, 1/3 broccoli. Halved the onion because mine was really big. Ate it over rice. Lots of flavor!

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