Lemongrass chicken is a beloved dish both in its home region of South East Asia and throughout the world. Loved for its interplay of sweetness, spiciness and creaminess, this dish should not be off limits to those who are not carnivorous.
Substituting tofu for chicken in this recipe does not detract from the flavor, but rather adds its own firm consistency to the dish, complimenting the crunch of beansprouts and lettuce, and absorbing the rich flavor of the sauce.
The firm consistency of tofu complements the crunch of beansprouts and lettuce, and absorbs the rich flavor of the lemongrass sauce.
- 2 stalks lemongrass, white part minced, and stalks reserved for simmering
- 2 tbsp soy sauce
- 3 cloves garlic, minced
- 1/4 cup sweet onion
- 2 cups coconut milk
- 4 tbsp sugar
- 1 tsp sesame oil
- 2 tsp curry powder, plus one pinch
- 1 tsp rice vinegar
- 2 tsp ginger, minced
- 1/2 cup cilantro leaves, finely chopped
- 1 block extra-firm tofu
- 4 cups fresh beansprouts
- 1 leaves head butter lettuce, separated
- Blend the soy sauce, garlic, onion, coconut milk, sugar, sesame oil, 2 tsp. curry powder, rice vinegar and ginger until smooth. Mix in the cilantro leaves.
- Cut the tofu in to small cubes. Place them in a non-stick frying pan, sprinkle on a pinch of curry powder and pinch of salt, and dry fry the tofu for 5 to 8 minutes on medium-high heat, flipping often, to evenly brown it.
- Cover the tofu by the blended lemongrass mixture. Add the remaining stalks and simmer for 15 minutes, or until thick and fragrant. Remove the stalks.
- Place the beansprouts in the butter lettuce, and spoon the desired amount of lemongrass tofu mixture over top.
Amount Per Serving Calories 425Total Fat 32gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 464mgCarbohydrates 28gFiber 2gSugar 14gProtein 15g