Lemongrass Tofu with Chilli and Spring Onions
Fragrant tofu with lemongrass, spring onions, and chilli. Crispy texture, bold flavors, versatile for bowls, rice, or as a side.
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Cooking tools:
- Wok
- Nonstick skillet
- Rolling pin
- Fine-mesh sieve
- Weight
- Chef's knife
- Cutting board
- Dish
- Kitchen towel
- Paper towel
- Plate
- Baking sheet
- Oven
- Stove
- Whisk
- Pitcher
- Spoon
Ingredients
- 400 g firm tofu, pressed
- 22 ml soy sauce or tamari
- 22 ml water
- 2-5 teaspoons cornstarch
- 15-40 ml oil with high smoke point
- 120 ml water
- 28 ml soy sauce or tamari
- 15 ml maple syrup or brown sugar
- 4 lemongrass stalks, trimmed and finely minced
- 4 spring onions, sliced (white and light green parts)
- 1 mild red chilli, finely diced
- 3 garlic cloves, finely chopped
- Squeeze of lime (optional)
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