Lemongrass Tofu and Broccoli
Published May 22, 2024
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
- 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
For the Lemongrass Marinade
For the Stir-fry
Nutritional analysis per serving (4 servings)
322 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 6 grams polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 16 grams protein; 772 milligrams sodium
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
- 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.
Private Notes
Comments
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
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.
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.
I could not find lemongrass or lemongrass paste but I had a lemon so I decided to zest and juice a lemon. I found that while it's not the same, it's still really good.
Hot tip… or cold tip… instead of fresh lemongrass you can buy a packet of frozen pre grated lemongrass from Asian grocery stores and not have to worry about sourcing and chopping lemongrass!! I have made this a zillion times in 2025 with different groups and it has been a winner every time!
I thought it looked dry any first and regretted not reading the comments before cooking. But in fact there was enough marinade—while not saucy. The 4-year-old gobbled it up and gave it a thumbs up. But I think this does not taste authentically like any kind of real asian food. It tastes like a stir fry you make by just throwing things together and putting some store bought stir fry sauce on it. Lacks nuance and texture.