Lemongrass Tofu and Broccoli

By Hetty Lui McKinnon

Published May 21, 2024

  • Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Media 1 of 1
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5(2,413)
Comments
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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

  • 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 ½ teaspoons granulated sugar

  • ¾ teaspoon ground turmeric 

  • ¼ to ½ teaspoon red-pepper flakes

FOR THE STIR-FRY

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

32 grams carbs; 322 calories; 8 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 5 grams fiber; 772 milligrams sodium; 16 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.)

  3. Step 3

    Heat a wok or large (12-inch) skillet on medium-high for 2 minutes.

  4. 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.

  5. Step 5

    Add the broccoli, season well with salt and pepper, and toss.

  6. 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.

  7. Step 7

    Top with cilantro or scallions and serve with rice or noodles.

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Ratings

5 out of 5
2,413 user ratings
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Comments

Nancy J.

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

SJ

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.

CM

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.

froggs

It was a “meh” for us. I think fish sauce and lime juice, rather than soy and sesame, would work better for the lemongrass marinade. Not sure what the turmeric was doing in there, but didn’t enjoy it. Also, the cooking method prevents the tofu from crisping and it was mushy. Better to leave the tofu separate, fry in oil to crisp on all sides, then add liquid.

Jenn

This meal is in the weeknight rotation. I love that I can prep the tofu and marinade the night before. When I first made this recipe it was easy to find lemon grass, however the local market has stopped carrying it and instead only stocks the lemon grass paste, this has worked fine for me. I also have made this extra-firm tofu and fava bean tofu, sometimes I press it first, sometimes I don't, either way it turns out well.

Jacqueline

I made the recipe as written and it was fairly bland. I will not make again.

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Credits

By Hetty Lui McKinnon

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