Lemongrass Basil Tofu Skillet Recipe

About this recipe

Fragrant lemongrass, kaffir lime, and Thai basil turn simple tofu into a bright, satisfying lunch. Crisp cabbage and mushrooms soak up a coconut-lime glaze, giving you a low-carb plate with rich flavor and plenty of plant protein.

Ingredients

• 100 g Coconut Shredded
• 1 pack Mushrooms Button
• 250 g Spinach
• 1 bunch Thai Basil
• 250g Green Chilli
• - Juice - Pineapple
• 238 Ml Haitai Crushed Korean Pear Juice 해태Htb 갈아만든 배 238Ml
• 100 g Garlic
• loose Ginger
• 250 ml Keya Lemon Juice
• - Fresh Tofu
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• - Coriander Powder
• 500 ml Light Soy Sauce
• 100 g Tamarind Paste
• 200 ml Mustard Oil
• 1 kg Water Chestnuts

Instructions

1. 1. Whisk the soy sauce, tamarind paste, lime juice, desiccated coconut, and warm water into a thin coconut-lime glaze.
2. 2. Pat the tofu dry and cut it into bite-size cubes so it browns evenly in the pan.
3. 3. Heat the oil in a wide skillet, then sear the tofu until the edges turn crisp and lightly golden.
4. 4. Add the onion, garlic, ginger, lemongrass, chili, and kaffir lime leaves, then stir until the kitchen smells fragrant.
5. 5. Toss in the cabbage and mushrooms, cooking over high heat so they stay bright, tender, and slightly crisp.
6. 6. Pour in the coconut-lime glaze and let it bubble for about a minute until it lightly coats the vegetables and tofu.
7. 7. Fold in the spinach and Thai basil, stirring just until the greens wilt and the sauce clings to every piece.
8. 8. Finish with crushed peanuts, then serve immediately while the skillet is hot and aromatic.