Lemongrass Tofu Bowl
Prep time
Cook time
Total time
Serves: 2
  • 1 large piece of lemon grass
  • 1 large clove of garlic
  • ½ tsp salt
  • ½ tsp sugar
  • 250g hard tofu
  • rice, cooked
  • pickles: sauerkraut, bread & butter pickles, daikon, radish, ginger
  • veggies: capsicum, carrot, cabbage, zucchini, mushroom - finely sliced
  • seaweed sheets
  • sesame seeds
  1. Bruise and crush the lemon grass and then roughly chop it. Add it to a mortar and pestle along with the garlic. Mash to form a smooth paste with the salt and sugar.
  2. Cut the tofu into 1 inch squares (2.5cm) and 1 cm thick. Coat the tofu with the lemongrass mixture and cover with plastic. Allow to marinade for 20 minutes or overnight.
  3. Cook the tofu pieces in a hot pan until golden.
  4. Assemble the bowls by placing ½ a cup of rice in the bottom of the bowl, then lay out the cooked tofu, pickles and veggies. Add a few seaweed sheets to the side. Sprinkle with sesame seeds.
Recipe by Strayed from the Table at https://www.strayedtable.com/lemongrass-tofu-bowl/