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Lemongrass-marinated tofu with sweet basil

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I love serving this to people who think Tofu is bland! Fragrant lemongrass and turmeric marinated tofu with a hint of spice and sweetness of basil. Best served with steamed rice and leftovers (if any) taste great in a Banh Mi!


Lemongrass-marinated tofu with basil & roasted peanuts
 
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Author: Shalu Asnani
Recipe type: Vietnamese
Ingredients
  • Lemongrass-marinated tofu with basil & roasted peanuts
  • Serves 4
  • Ingredients:
  • 400g firm tofus
  • 4 stalks fresh lemon grass
  • 2 Tbsp light soy sauce
  • 2 Thai bird’s eye chillies, minced
  • 2 tsp sugar
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 3 Tbsp vegetable oil
  • ½ onion, thinly sliced
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 50g basil leaves (Thai basil preferred)
  • ¼ cup chopped, roasted peanuts + 1 Tbsp for garnish
  • 1 Tbsp fresh lime juice
Instructions
  1. Rinse tofu and pat dry with paper towels. Cut into triangles (1cm thick) and arrange in a single layer on a plate.
  2. Slice off tough ends from the lemongrass, then peel and discard tough outer layers. Finely chop the tender white portions only.
  3. In a bowl, mix chopped lemongrass, soy sauce, chili, sugar, turmeric, salt and 1 Tbsp oil. Pour over tofu slices and spread evenly. Let marinate for 15 minutes or up to 1 hour.
  4. Heat 2 Tbsp oil in a wok and sauté onion, shallots, and garlic until soft and fragrant. Push to one side of pan.
  5. Add tofu and gently toss, mixing tofu with the onions. Cook on medium heat, stirring occasionally until tofu is browned around the edges and onion is soft, about 5 to 7 minutes.
  6. Add basil leaves and chopped peanuts. Squeeze lime juice over just before serving and mix well.
  7. Transfer to a plate and garnish with the remaining peanuts.
  8. Serve hot with rice or over a bowl of cooked rice noodles.
3.2.2885

 

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The issue is not about being or becoming vegetarian. It’s about opening your mind to new ways of eating that could lead to a healthier, cheaper and more environmental way of living.
- Stella McCartney

Welcome to Little Green Kitchen

Little Green Kitchen (LGK) is a cooking studio and food consultancy - the brainchild of former lawyer Shalu Asnani to prove that vegetarian food is not boring! LGK offers creative cooking classes and tantalizing menus through their food consulting, private chef and catering services.

The self-confessed foodie’s foray into the world of professional cooking was first born in Beijing at renowned cooking school, The Hutong, where through serendipity she found herself at the helm of their various vegetarian cooking classes.

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Little Green Kitchen

Little Green Kitchen is a cooking studio and food consultancy helmed by Chef Shalu Asnani, former lawyer, now passionate foodie and healthnut with an obsession for luscious vegetarian cuisine. We offer cooking classes, private dining, meal planning and menu consulting services.

Recent Recipes

  • Wholewheat Banana-Walnut Bread
  • Quinoa Porridge with Fresh Fruit & Toasted Coconut
  • Zucchini Vegetti with Spicy Coriander-Almond Pesto
  • Brilliant Banana Bread
  • Lemongrass-marinated tofu with sweet basil

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Little Green Kitchen
1 Hacienda Grove
Upper East Coast Road

Tel: +65 9763 1483
Email: shalu@littlegreenkitchen.com.sg

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