Name: Baked Lemongrass Tofu
Prep time: 15 min
Cook time: 40 min
Total time: 175 min
Ingredients: 1 lb. organic extra firm tofu; 2 Tbsp. lemongrass (stalk, trimmed and minced); 1/3 cup shallot (minced); 3 cloves garlic (minced); 2 Tbsp. ginger (minced); 2 Tbsp. maple syrup; 3 Tbsp. lime juice (and zest from lime); 2 Tbsp. coconut aminos; 2 Tbsp. water; 1 red chili pepper (small, sliced into thin rounds (omit seeds if you don’t want it spicy)); 2 handfuls cilantro leaves

Lighten up your week with the bright flavors of warm ginger, garlic and lime in this lemongrass tofu. This baked tofu is wonderfully simple — just let it soak in a fragrant marinade, then slide it into the oven until golden. Pair it with broccoli, sautéed greens or rice pilaf for an easy meal-prep favorite you’ll return to again and again.

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Baked Lemongrass Tofu

Prep Time 15 minutes

Cook Time 40 minutes

Marinate 2 hours

Total Time 2 hours 55 minutes

Servings 3

Calories 171 kcal

Author Cathy Vogt

Ingredients

1 lb. organic extra firm tofu
2 Tbsp. lemongrass stalk, trimmed and minced
1/3 cup shallot minced
3 cloves garlic minced
2 Tbsp. ginger minced
2 Tbsp. maple syrup
3 Tbsp. lime juice and zest from lime
2 Tbsp. coconut aminos
2 Tbsp. water
1 red chili pepper small, sliced into thin rounds (omit seeds if you don’t want it spicy)
2 handfuls cilantro leaves

Instructions

Drain liquid from tofu, cut in half lengthwise and then cut halves into ½-inch thick squares for 16 squares total.
On large dish lined with paper towel, lay out squares, top with paper towels and press lightly to remove excess moisture. Place in refrigerator.
Mince together lemongrass, shallots, garlic and ginger. (Note: Mince as finely as you can. I chop rough and place into small food processor.)
In food processor, combine maple syrup, lime juice, lime zest, coconut aminos and water to minced lemongrass, shallots, garlic and ginger. Process into finely minced paste.
Remove paper towels from tofu. Place ½ of lemongrass paste on bottom of dish. Add tofu on top and top with remaining paste. Top with thinly sliced red chili peppers. Cover and refrigerate 2-24 hours. (Note: Longer marinade = more flavor.)
Preheat oven to 425 degrees F. Line sheet pan with parchment paper and arrange tofu and marinade in single layer, leaving some space in between pieces. Bake 20 minutes, remove pan from oven and flip pieces over, bake an additional 20 minutes minutes until pieces are browned.
Serve warm topped with chopped cilantro and extra lime wedges.

Recipe Notes

Chef’s tips
• Tofu can also be cooked on the stove top in a heavy-bottomed sauté pan. Add a few tablespoons of avocado or coconut oil and cook on each side for several minutes until browned.
• Use room temperature tofu to top salads or crumble and add to broth with rice noodles.

Get the ingredients you’ll need (and more!) from Vitacost.