Lemon and Ginger Tofu with Beautiful Sauce
2 cloves garlic, finely chopped
1 tablespoon ginger, freshly grated
2 tablespoons chopped shallot
1 teaspoon ground coriander
1 teaspoon cumin powder
1/2 teaspoon chilli paste (I use sambal oeleck, if not available use chopped fresh red chilli)
2 tablespoons soy sauce
3 tablespoons water
4 tablespoons lemon juice
1 lemon, zested
1-2 tablespoons brown sugar
2 tablespoons vegetable oil, divided
pinch salt
14 ounces firm tofu, sliced
6-8 tablespoons coconut milk
steamed jasmine rice, to serve
steamed vegetables, to serve (I use a frozen mixture of Thai vegetables)
cilantro, to garnish, optional
1. Mix together garlic, ginger, shallots, coriander powder, cumin, chilli paste, soy sauce, water, lemon juice, lemon zest, sugar, 1 tablespoon of the oil, and the salt in a dish to make a marinade. Stir it well so all the flavors bond.
2. Place the tofu in the marinade making sure each piece is well coated, cover and leave in the refrigerator for at least 1 hour, 2 or 3 hours would be ideal.
3. Heat a frying pan up to medium-hot and put the rest of the oil (1 tablespoon) in it. Take the tofu out of the dish letting excess marinade drip back into the dish (do not discard the leftover marinade!) and cook tofu in pan for about 5 to 10 minutes, until nicely browned.
4. When tofu is cooked, put it aside and keep it warm. I keep mine on a plate in the grill on the low setting. Turn the pan down to low-medium and pour the leftover marinade (chunky bits and all) into it, stir for a minute or two and add the coconut milk, turning the heat down to low as you do so.
5. Bring to a boil or until it reaches the desired consistency for the sauce (I like a thick sauce, but not too thick) and its all ready. Place the tofu on the steamed rice and pour the sauce over it. Serve the steamed vegetables next to the rice, garnish with cilantro and enjoy!
A delicious Thai inspired dish, which looks beautiful on a plate with colorful Thai vegetables. Substituting the lemon juice and rind for lime also works brilliantly and makes it much more Thai.
SO HOW'D IT GO?
This recipe caught my eye and I am def gonna make this goodness.
One thing though about a comment I read about coconut milk...
It's actually good for you! Eat on! It's just a myth that it is bad.
Check this link out and do a little research for yourself!
http://www.articlesbase.com/alternative-medicine-articles/shatter-old-myths-about-coconut-oil-870324.html
woooooooooooweeeeeeeee!!!!!!!!!!!!! That was incredibly good, and has such a deliciously unique taste. I made it with my non-veg boyfriend and we shoveled down the whole lot of it, then laid around holding our very full stomachs for a while. :P So so so yummy. Thank you!
LOVED this, Thank you! We used lime and Thai kitchen curry paste (for the chili paste).
mmm mmm
Yum! I didn't marinate, but made a sauce, fried the tofu w/cornstarch, then added the sauce with some zucchini and brown sticky rice. I used lime instead of lemon (1/2 lime), and no coconut milk. I also added some cornstarch and water. :)
:oThis is THE BEST recipe I have made so far. I wish, oh how I wish, I had a camera so I could show you all the beautiful sauce! This recipe I believe, even tops General Tao's Tofu! I hope to be making this again sometime soon. As for now I need to lie down or risk exploding for I am stuffed! :D :-X
One quick thing though, the sauce for me didn't get thick even when i added a bit of cornstarch, but I didn't care because I knew it wouldn't affect the flavor, thick or thin. So I poured it over my tofu, jasmine rice, and asian veggie medley and after the plate had more room on it I was able to dip the tofu in the sauce and whatever! I love this recipe!
I give this recipe:
:D :D :D :D :D/ :D :D :D :D :D
(5/5)
I am definaterly making this once I have all the ingrediants. I love tofu and I have never really marinated it and I want to to give it an extra kick and this recipe looks amazing. I don't have a digi camera so I can't take a pic of it when I make it, but does anyone have a pic of it when they made it? I can only imagine how wonderful it looks!
I made this tonight with a few modifications and it turned out AMAZING! Instead of using steamed veggies I lightly stir-fried the usual suspects along with some canned water chestnuts and bamboo. Also, I used quinoa in place of rice - quinoa may actually be superior because it seemed to really soak up that sauce which was admittedly a little on the runny side.
The sauce, though, that's the problem. It is delicious and really gives the meal a good bang, but there isn't nearly enough of it. If you're feeding anyone besides yourself and you want to toss a lot of veggies in the mix, I recommend doubling the amount of marinade and possibly using a whole can of (light) coconut milk. After refrigerating it for a night the sauce will probably thicken up really nice anyway. When I ate my first bowl of the stuff, I didn't have enough sauce poured in but some sweet chili sauce complemented everything pretty well.
All in all, the greatest stir-fry I've had! Thanks for sharing!
I think this recipe would have worked for me, but the lemon was waaay too much. Maybe I'm using a more tart lemon, but the amount of zest called for was way too much (I halved it to begin with, too). It might not have been so bad if I strained the marinade before putting it in the pan. I also didn't use coconut milk (too lazy to get some), but used soy instead. I imagine coconut would have toned down the lemon more, but those bits of the rind were too strong regardless. I couldn't even taste the cumin :-[
Next time I'll take out the rind and use coconut milk, and see how things go. Maybe I ought to have used a Meyer lemon...
I love this recipe! I've made it several times now. It is really elegant and delicious. Of course, I have a few changes ;) I omit the chili paste (can't have spicy stuff), I use Bragg's instead of soy sauce, I only use 1 teaspoon or less of turbinado sugar, and I sub olive oil for vegetable oil. The first and last time I made it, I didn't freeze the tofu first. The second time I did freeze it, and I definitely didn't like it as much. The texture was too spongy. I think it's better right out of the package, with just a little squeeze to get the excess water out. I also add a little bit of brown rice flour to the sauce at the end to thicken it up a bit. I serve this with steamed jasmine rice and mixed vegetables - sugar snap peas are good in particular. Thanks for this wonderful - no, beautiful :) - dinner!
ii use the whole can of coconut milk rather than just 6-8 TBSP the recipe calls for.
Careful on your heart there; just a note for everyone who may not know it: based on the current nutritional consensus, coconut milks and oils are some of the most unhealthy sources of fat that exist...in calorically equal amounts, coconut liquids have a higher percentage of saturated fat than full-fat lard, butter, cream cheese or sour cream. I'm not saying you can't enjoy it if you want to, but look out for yourself--vegans dying early from cardiovascular diseases won't help anything.
Pages