Baked Lemongrass Tofu

Baked Lemongrass Tofu is a fragrant and delicious Thai-inspired dish that combines the zesty flavor of lemongrass with crispy baked tofu. Perfectly seasoned and served with a side of steamed rice or salad, it offers a delightful vegan meal bursting with aromatic herbs.

Ingredients

• Firm tofu - 400 grams
• Lemongrass stalks - 2, finely chopped
• Garlic - 3 cloves, minced
• Fresh ginger - 1 tablespoon, grated
• Soy sauce - 3 tablespoons
• Maple syrup - 1 tablespoon
• Lime juice - 1 tablespoon
• Olive oil - 2 tablespoons
• Red chili flakes - 1 teaspoon (optional)
• Cilantro - 2 tablespoons, chopped (for garnish)
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Press the tofu for about 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
3. In a bowl, combine the chopped lemongrass, minced garlic, grated ginger, soy sauce, maple syrup, lime juice, olive oil, red chili flakes (if using), salt, and black pepper to create the marinade.
4. Add the tofu cubes to the marinade and gently toss to coat evenly. Let it marinate for at least 15 minutes.
5. Line a baking tray with parchment paper and spread the marinated tofu cubes in a single layer.
6. Bake in the preheated oven for 25-30 minutes or until golden brown and crispy, flipping halfway through to ensure even cooking.
7. Once done, remove from the oven and let it cool slightly, then garnish with chopped cilantro before serving.

Nutrition

• Calories: 280
• Protein: 18 g
• Carbs: 20 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• High in plant-based protein from tofu.
• Rich in antioxidants and anti-inflammatory properties from lemongrass and ginger.

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