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Lemongrass Tofu

Lemongrass Tofu and Choy Soup

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2-3 servings 1x

Ingredients

Lemongrass tofu:

  • 2 cups extra firm tofu cubed (2cm cubes)
  • 1/4 cup tapioca starch
  • 1/4 red onion choped fine
  • 1/2 red pepper chopped fine
  • 2 tbsp of chopped garlic shoots
  • 2 tsp grated lemongrass
  • 1 tsp fresh ginger chopped
  • 2 tbsp sesame oil
  • 1/2 teaspoon orange ginger sea salt
  • 700 ml saflower oil for frying

Choy Soup:

  • 4 cups vegetable stock
  • 1/4 red onion chopped
  • 1 large carrot chopped
  • 1 stalk celery choped
  • 1 tbsp chopped ginger
  • 1 cup baby bok choy choped
  • 1 cup gai lan choy choped
  • 2 tbsp sesame oil
  • 1 tbsp safflower oil
  • 1 tbsp soy sauce
  • 1/2 tsp grated lemon grass
  • pinch chinese five spice
  • salt and pepper to taste

Instructions

Lemongrass tofu:

  1. Take cubed tofu and toss gently with tapioca starch, that is seasoned with salt and pepper and a pinch of lemoingrass
  2. Shake off excess tapioca starch and set aside.
  3. Heat up safflower oil in a wok to around 360 F and drop i8n gently the tofu making sure to move them around to prevent them from sticking to each other and the pan.
  4. Fry till nice and golden brown about 3 minutes, and place on a plate with paper towel and let excess oil drian.
  5. In a hot wok drizzle sesame oil and toss in red onion, red pepper, garlic shoots, and ginger. stir fry for about 2 minutes.
  6. Add in lemon grass and tofu and stir fry for an additional 1-2 minutes, season with orange ginger sea salt.
  7. Plate and serve.

Choy soup:

  1. In a sauce pan heat up sesame oil and safflower oil.
  2. Toss in onions, celery, and carrots and saiutee till onions begin to soften, about 3 minutes.
  3. Drop in baby bok choy and gai lan choy and saute for another 2 minutes
  4. Season with salt, pepper, chinese five spice, and lemongrass and ginger.
  5. Pour in vegetable stock.
  6. Add soy sauce and let simmer for about 5 minutes.
  7. Plate and serve.
  8. Enjoy!
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