Lemongrass Tofu
Lemongrass Tofu is a vegan side dish. One serving contains 253 calories, 14g of protein, and 5g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up kecap manis, lemon juice, grapeseed oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 7 hours and 20 minutes.
Instructions
The tofu should be drained of water, and then each block cut into 3 rectangles in the longest direction. Each rectangle can then be cut on the diagonal to form 2 triangles each.
Mix together the lime leaves, kecap manis, soy sauce, garlic, lemon juice and lemongrass.
Pour the marinade over the tofu and refrigerate for 6 to 8 hours, or overnight.
Remove the tofu from the marinade, reserving the marinade. Pat it dry so it doesn't splatter in the pan. Coat the bottom of a nonstick pan with oil over medium-high heat and saute until the tofu is golden brown on both sides and barely crispy around the edges, 2 to 3 minutes. The sugars in the marinade will affect the rate of browning, so if the tofu seems to be getting dark too fast, it's ok to lower the heat to ensure that it will be hot all the way through.
Remove the tofu and add the reserved marinade. Boil to heat through. Adjust the seasoning with chili sauce, if using, and serve over rice and alongside your favorite vegetable.