Plant-based

Lemongrass Tofu

Name: Lemongrass Tofu
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 560g (2 packs) firm tofu, pressed, 2cm cubes; 3 stalks (60g) lemongrass, outer layers removed, very finely chopped; 4 (120g) shallots, thinly sliced; 5 cloves (25g) garlic, finely chopped; 2 (20g) red chillies, finely chopped; 250g green beans, 3cm lengths; 1 (160g) red pepper, thin strips; 25g (2 tbsp) light brown sugar; 45ml soy sauce; 15g cornflour; 300ml water; 30ml rapeseed oil; 20ml lime juice; 15g fresh coriander, chopped

Golden tofu, green beans and red pepper simmered in a sticky, savoury Vietnamese-style sauce of lemongrass, shallot, garlic and chilli.

makes 19 blocks, about 38p each

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Illustration of a bowl of Lemongrass Tofu

Time: 45 min20 min prep · 25 min cook
Makes: 19 blocks
Cost per blockPer block: 38p
Calories per blockCalories: 73 kcal
Spice

Ingredients

Batch size

blocks

560g (2 packs)firm tofu, pressed, 2cm cubes
3 stalks (60g)lemongrass, outer layers removed, very finely chopped
4 (120g)shallots, thinly sliced
5 cloves (25g)garlic, finely chopped
2 (20g)red chillies, finely chopped
250ggreen beans, 3cm lengths
1 (160g)red pepper, thin strips
25g (2 tbsp)light brown sugar
45mlsoy sauce
15gcornflour
300mlwater
30mlrapeseed oil
20mllime juice
15gfresh coriander, chopped

Allergens: Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Nutrition

estimated

	1 block	3 blocks
Energy	73 kcal	219 kcal
Protein	4.6g	13.8g
Carbs	5.5g	16.5g
Fat	3.8g	11.4g
Fibre	1.1g	3.3g
Salt	0.37g	1.11g

Method

Step 1: Pat the tofu dry and toss it in half the cornflour. Heat the oil in a wok or large frying pan over a medium-high heat and fry the tofu for 8–10 minutes until golden on most sides. Lift out.
Step 2: Lower the heat to medium and fry the lemongrass, shallots, garlic and chillies for 3 minutes until soft and fragrant.
Step 3: Add the sugar and stir for 1 minute until it melts and starts to caramelise, then add the soy and water. Add the green beans and pepper and simmer for 5 minutes.
Step 4: Return the tofu. Stir in the rest of the cornflour mixed with 2 tbsp cold water and simmer for 2 minutes until glossy, turning the tofu to coat.
Step 5: Off the heat, stir in the lime juice and coriander, then cool and freeze in 70g blocks.

Hotter: add 2 sliced bird's eye chillies with the lemongrass.

Serve it

Jasmine rice and cucumber · Rice vermicelli with lettuce and herbs · In a lettuce wrap with pickled carrot

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	73	4.6g	5.5g	3.8g	1.1g	0.37g
Per 3 blocks	219	13.8g	16.5g	11.4g	3.3g	1.11g

Cook’s notes

Frozen chopped lemongrass, or 3 tbsp lemongrass paste, saves the chopping. Add the paste with the sugar so it doesn't burn.
Press the tofu for 15 minutes under a heavy board first; drier tofu fries more crisply and holds its shape in the sauce.

Serve it

Jasmine rice and cucumber · Rice vermicelli with lettuce and herbs · In a lettuce wrap with pickled carrot.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 219 kcal and 13.8g protein before rice, bread or potatoes.

Lemongrass Tofu questions

How do I prepare lemongrass?

Trim the root and the dry top, peel off the tough outer layers and use only the pale lower half. Slice it thinly, then chop it as finely as you can, as larger pieces stay woody.

Why caramelise the sugar?

Cooking the sugar until it just turns golden gives the sauce a slightly bitter, toffee-like depth, the base of many Vietnamese braises. Take it off the heat if it starts to smell burnt.

Can I make it with chicken?

Yes. Use 600g chicken thigh fillets cut into strips in place of the tofu, brown them in step 1, then simmer them in the sauce for 8 minutes until cooked through.