IN THE KITCHEN: LEMONGRASS TOFU

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I feel like I was on a little of a hiatus the past few weeks, but I am back and ready to go. A few weeks ago I made a dish on the fly with ingredients I already had in the frig. My mom had given me some really great produce from the farmer’s market; lemongrass and baby bok choy. I have never worked with lemongrass before, so I decided to make a marinated. It was a good decision. 

INGREDIENTS

  • 2 lemongrass stalks, the outer layers removed finely chop the white parts

  • 1 ½ tbsp soy sauce

  • pinch of chili flakes

  • dash of chili paste

  • 1 tsp turmeric

  • 1 tsp sugar

  • pinch of salt (you might not need it since there is soy sauce)

  • package of extra firm tofu, water removed and cut into cubes

  • 1 tbsp coconut oil

  • ¼ cup onion, minced

  • 1 garlic, minced

  • 4 baby bok choy, cut into stripes

  • rice

Combine the first 7 ingredients in a medium bowl, whisk to combine. Add the tofu, cover and let it marinate for 30 minutes. 

Once marinated, add the coconut oil to a large skillet. Heat the oil and add the tofu (save the marinated) cooking on both sides until they are golden brown, about 15 min both sides. Remove from heat set aside. In the same skillet add onion and garlic and cook until fragrant. Add the bok choy and cook until leaves have wilted. Add the tofu and marinated to the skillet and heat thoroughly. 

Put rice in dish and add the tofu on top. I would recommend maybe adding some peanuts for added texture (I didn’t have any at the time). 

Enjoy!

{photos & recipe by me}