Lemongrass Tofu Bowls

Lemongrass Tofu Bowls- lemongrass marinated tofu is served with crisp vegetables, cilantro and fresh mint for a light and refreshing meal that’s perfect for summer. (vegan + gluten-free)

Lemongrass Tofu Bowls- lemongrass marinated tofu is served with crisp vegetables, cilantro and fresh mint for a light and refreshing meal that's perfect for summer. (vegan + gluten-free)

Hey guys! How was your weekend?

I hope you were able to get outside and enjoy some nice weather. Brandon came home on Friday after traveling all week so we decided to lay low and relax at home. We worked on setting up our patio with new chairs and a raised garden bed which I’m super excited about. I’ve got lots of herbs, tomatoes, peppers, and a blueberry plant. Fingers crossed that I don’t kill them all!

In other news, I completely dropped the ball on making Memorial Day themed recipes. I’m just not good with the whole holiday thing, y’all. Please forgive me?

Lemongrass Tofu Bowls- lemongrass marinated tofu is served with crisp vegetables, cilantro and fresh mint for a light and refreshing meal that's perfect for summer. (vegan + gluten-free)

Even though these Lemongrass Tofu Bowls are not holiday themed, they make for a delightfully light and flavorful meal that’s perfect for warm summer weather.

They start with a simple marinade of fresh garlic, tamari, lemongrass, lime juice, and a touch of coconut sugar. Once the tofu has absorbed all of that goodness, you pan fry it until it’s nice and golden brown with crispy edges.

Lemongrass Tofu Bowls- lemongrass marinated tofu is served with crisp vegetables, cilantro and fresh mint for a light and refreshing meal that's perfect for summer. (vegan + gluten-free)

Lemongrass Tofu Bowls- lemongrass marinated tofu is served with crisp vegetables, cilantro and fresh mint for a light and refreshing meal that's perfect for summer. (vegan + gluten-free)

Lemongrass Tofu Bowls- lemongrass marinated tofu is served with crisp vegetables, cilantro and fresh mint for a light and refreshing meal that's perfect for summer. (vegan + gluten-free)

Then you add the tofu to the bowls with crisp romaine, shredded carrots, cucumber, brown rice and radishes, and top it off with fresh cilantro and mint for an extra refreshing pop of flavor.

It’s great for a light and easy dinner on the back patio, especially if you want to put the herbs in your garden to good use. I hope you enjoy it. Cheers to summertime, friends!

Lemongrass Tofu Bowls- lemongrass marinated tofu is served with crisp vegetables, cilantro and fresh mint for a light and refreshing meal that's perfect for summer. (vegan + gluten-free)

 

Lemongrass Tofu Bowls

Yield: 4 bowls

Prep Time: 20

Cook Time: 10

Total Time: 30

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Ingredients:

For the Tofu

  • 14 ounces super firm tofu, drained and pressed*
  • 2 garlic cloves, minced (about 1 tablespoon)
  • 1/4 cup lime juice (about 2 limes)
  • 3 tablespoons tamari
  • 1 tablespoon coconut sugar
  • 1 stalk lemongrass, minced** (about 1 tablespoon)

 

For the Bowls

  • 2 tablespoons tamari
  • 2 tablespoons rice wine vinegar
  • 1 garlic clove, minced
  • 1 jalapeno, seeded and minced
  • 1/4 cup lime juice (about 2 limes)
  • 14 ounces romaine lettuce, shredded
  • 2 small cucumbers, seeded and cut into matchsticks
  • 2 cups shredded carrot
  • 4 cups cooked rice (I used brown jasmine)
  • fresh cilantro and mint for serving

Directions:

In a measuring cup, whisk together the minced garlic, lime juice, tamari, coconut sugar and lemongrass. Dice the tofu into 1-inch cubes then transfer to a medium-sized shallow bowl. Pour in the marinade and stir until all of the tofu is evenly coated. Set aside to marinate for at least 20 minutes while you prepare the bowls.

In the same measuring cup, whisk together the tamari, rice wine vinegar, garlic, jalapeño and lime juice. This will serve as a dressing for the finished bowls. Arrange the lettuce, carrot, cucumber and rice in each bowl.

Grease a large skillet over medium heat then add the tofu along with the marinade. Cook for about 10 minutes, continuing to stir until every side of the cubes are light golden brown. Distribute warm tofu into each bowl. Serve with dressing, fresh cilantro and mint.

*Press tofu by placing between two kitchen towels and stacking a few heavy books on top. Allow to press for about 30 minutes, or until excess water has drained.

**To mince lemongrass, cut off green tops down to white fleshy part. They are not edible. Cut off root then peel away outer layers until you reach the tender part of the lemongrass. Slice very thinly across the stalk. Continue to chop with chef’s knife until very fine.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart