Lemongrass Tofu and Broccoli

Lemongrass Tofu and Broccoli

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. 

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

1½ 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

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.

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.)

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

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.

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

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.

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

TIP: 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.

Double the marinade. After draining, press or blot moisture from tofu. Marinate the tofu and onions separately. Add a couple of teaspoons of cooking oil to the skillet. Cook the tofu first, separately, so that it can develop a slight crispness and the moisture from the onions doesn't counteract that. Then add the onions in their marinade and cook 2 minutes, as in recipe. Fresh ginger is a nice addition. Serve alone or over brown rice or whole grain noodles, to create a whole protein.

We will definitely be making this again! We were happy we followed others' recommendations and doubled the sauce (including the lemongrass) and added minced ginger. We just did half low sodium soy sauce and half regular soy sauce so it would not be too salty. We used Chinese broccoli, which was delicious, and served it over rice. Used the same sauce and cooking instructions as us but subbed in chicken with excellent results.