Thai Lemongrass Tofu Rice Bowls Recipe

About this recipe

Thai Lemongrass Tofu Rice Bowls bring a burst of flavor and nutrition to your dinner table. This dish features tender jasmine rice topped with crisp tofu sautéed in a fragrant blend of lemongrass, garlic, ginger, and Thai spices. Fresh carrots and cucumber add crunch and color, while a drizzle of soy-lime sauce ties everything together beautifully. With 42g of protein and 174g of carbs, it's a balanced, satisfying meal perfect for a busy evening. The cooking process is straightforward yet engaging, offering an aromatic experience in your kitchen. Serve it warm with a wedge of lime for a refreshing finish. Ideal for families or anyone craving a hearty, flavorful meal.

Ingredients

• 114G Sliced Lemongrass, 114G
• - The Tofoo Co. Naked Tofu
• NaN Tilda Long Grain Rice
• - Mori-Nu Silken Firm Tofu
• 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
• 50G Black Garlic Cloves, 50G
• 65G Natoora Root Ginger
• 100 g Yorkshire English Carrots 100G
• - Biona Capers In Olive Oil
• - Amoy Dark Soy Sauce
• 1 Kg Funkin Lime Juice, 1Kg
• - Greenfields Thai Seven Spice
• 300G Brown Sugar With Ginger, 300G
• 1 Piece Cucumber 1Pc
• 170 g Co-Op Italian Parmesan Wedge 170G

Instructions

1. 1. Rinse the jasmine rice under cold water until the water runs clear, then cook in a pot with 400ml of water until tender.
2. 2. Press the tofu to remove excess moisture, then cut into bite-sized cubes and set aside.
3. 3. Peel and finely chop the garlic and ginger, and thinly slice the lemongrass stalks and carrots.
4. 4. Heat olive oil in a pan over medium heat and sauté the garlic, ginger, and lemongrass until fragrant, about 2 minutes.
5. 5. Add the tofu cubes to the pan and cook for 5–7 minutes, turning occasionally, until golden and crisp.
6. 6. Stir in soy sauce, lime juice, Thai Seven Spice, and brown sugar, ensuring the tofu is evenly coated.
7. 7. Thinly slice the cucumber and set aside for serving as a fresh topping.
8. 8. Once the rice is cooked, fluff it with a fork and divide it evenly between two bowls as the base.
9. 9. Arrange the sautéed tofu on top of the rice, followed by the sliced carrots and cucumber.
10. 10. Drizzle any remaining sauce from the pan over the bowls for added flavor.
11. 11. Serve the bowls warm, garnished with a wedge of lime for a refreshing finish.

How to make Thai Lemongrass Tofu Rice Bowls

1. Cook the rice. Rinse the jasmine rice under cold water until the water runs clear, then cook it in a pot with 400ml of water until tender.
2. Press tofu and slice vegetables. Press the tofu to remove excess moisture and cut it into bite-sized cubes. Finely chop the garlic and ginger, and thinly slice the lemongrass and carrots.
3. Cook the tofu. Sauté the garlic, ginger and lemongrass in olive oil over medium heat for about 2 minutes. Add the tofu and cook for 5–7 minutes until golden, then stir in soy sauce, lime juice, Thai seven-spice seasoning and brown sugar.
4. Build the bowls. Thinly slice the cucumber. Fluff the rice and divide it between two bowls, then top with the tofu, sliced carrots and cucumber.
5. Drizzle and serve. Drizzle any remaining sauce from the pan over the tofu bowls for added flavour, then serve them warm with a wedge of lime.

Frequently asked questions

How long do Thai Lemongrass Tofu Rice Bowls take?

About 35 minutes in total: 10 minutes to press the tofu and slice the aromatics and vegetables, and 25 minutes to cook the jasmine rice and fry the tofu.

Are Thai Lemongrass Tofu Rice Bowls vegetarian?

Yes, they are vegetarian. Crisp tofu with lemongrass, garlic and ginger sits on jasmine rice with carrot and cucumber.

How do I get crispy tofu for rice bowls?

Press out the moisture first, then fry the cubes over medium heat for 5 to 7 minutes, turning only occasionally, before the sauce goes in.

Can I use lemongrass paste instead of fresh lemongrass?

Yes, use about a teaspoon of paste per stalk and fry it briefly with the garlic and ginger so it doesn't catch.

Can I make lemongrass tofu bowls ahead for lunches?

Yes, keep the rice, tofu and fresh vegetables in separate containers in the fridge for up to 2 days. Reheat the rice and tofu until piping hot and add the cucumber cold.