How To make Tofu Soup with Lemon Grass
1 lb Tofu
2 c Straw mushrooms
A SEASONINGS:
3 sl Galanga or dried/powdered
equivalent 2 ea Cilantro roots, chopped
3 ea Lemon grass stalks, cut into
:
3" lengths 4 ea Kaffir lime leaves
2 1/2 tb Soy sauce
B SEASONINGS:
5 ea Guinea peppers, mashed
1 1/2 tb Chili sauce, see recipe
2 tb Lime juice
1/2 ts Sugar, optional
GARNISH:
2 ea Green onions, chopped
2 tb Cilantro leaves, chopped
Cut tofu into 1/2" cubes. Cut mushrooms in half. Put 6 c cold water in a large pot & bring to a rapid boil. Add the A SEASONINGS, reduce heat to medium low & simmer for 15 minutes. Remove any solid pieces of galanga, cilantro, lemon grass or kaffir that there are. Add the tofu & mushrooms & simmer another 3 minutes. Mix in the B SEASONINGS & heat through. Place soup in a tureen & garnish. To make the soup less hot use milder chilies.
How To make Tofu Soup with Lemon Grass's Videos
Lemongrass Tofu ????
Tofu-king delicious to not share! ????
Tofu is one of my absolute favorite vegan/vegetarian protein option. It can be used in soooo many different ways & it absorbs flavors SO WELL. ????
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Spicy Lemongrass Noodle Soup | VEGAN RECIPE
I feel like my love for soup came from my upbringing. We almost always had a soup and a vegetable stir fry every night, and this is reminiscent of my mom's soup!
Find the recipe:
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FTC: I'm not paid to promote any of these products, just using what I like.
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Tofu Tom Kha- A Vegetarian Thai Coconut Milk Soup
A vegetarian version of the popular Thai Tom Kha Soup, a creamy and aromatic coconut milk soup with tofu and mushrooms.
Recipe , Instructions, and Option to Print:
Ingredients:
4 Cups Water or Vegetable Broth
1 Stalk Lemongrass Cut into 1 inch pieces and pounded with back of knife to release aroma.
6 Makrut Lime Leaves Rolled together and pounded with back of knife to release aroma.
1 Galangal Root 4-5 sliced disc
Thai birds eye chili's I just added one here for the soup stock, but added chili oil to my individual serving.
1 block Firm or Extra Firm Tofu Drained and Cubed
3.5 ounce Straw mushrooms Rinsed
4 ounce Baby Bella Mushrooms Rinsed and sliced
1 Bell Pepper Sliced
1 tablespoon Fish Sauce or salt for vegan option. If you used vegetable broth, there might be enough seasoning, taste first.
13.5 ounce Coconut Milk (canned) Full Fat
2 Limes I prefer to squeeze half a lime into each individual bowl before serving.
Chopped Cilantro and Sliced Green Onions For Garnish
Chili Oil For spice and color. Can be added to each individual bowl before serving.
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Tom Kha with Chicken-
Tom Yum Goong-
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How to cook tofu and enjoy its healthy and flavors | pan fry tofu with lemongrass and curry
Tofu is often known for its tasteless and weird texture, but it is really healthy. It is made of soybeans and it can be prepare in many different ways to enjoy. Today, I would like to share with you my most favorite way to cook tofu.
Pan Fry Tofu with Lemongrass and Curry
1 container of firm tofu: rinse and pad dry, cut into bite sizes
half teaspoon of salt,
half teaspoon of sugar
1 teaspoon of garlic powder
Half teaspoon black pepper
1 teaspoon of curry powder
some hot chilly powder
Mix all dry ingredients and add tofu to coat and set aside
mince a clove of garlic and couple of table spoons lemongrass and set aside
in a bowl: combine 1/3 cup low sodium soy sauce and 2 tablespoons honey and set aside
Pan fry tofu until golden brown. Take tofu out.
fry lemongrass and garlic. Add soy sauce mix. Cook for a minute or two
add tofu back in to coat.
This dish will take about 30 minutes and you will have a new interesting experience when it comes to tofu.
I know lemongrass is optional, but it will make your food smells so good.
Thanks for watching.
Fish Sauce Mama
Tofu with lemongrass and coconut cream | Vegan tofu coconut curry recipe
Here's how I made the tofu with lemongrass and coconut cream. This is a vegan tofu coconut curry recipe made without milk, yoghurt or garlic. Its simple to make and there are no complex spices or ingredients.
Ingredients I used to make this creamy coconut tofu recipe.
- Regular Tofu 400g cut into squares or triangles
- 1 peeled and chopped lemongrass and 15g of ginger
- 2 chopped green chillies
- 1 tomato pureed
- 1 tin of store bought coconut cream (150g)
- Sugar and Salt to taste
- Turmeric and Chilli Powder - 1 tsp each
- Coriander Powder 1 tsp
- Cooking Oil
- 2 or 3 lime leaves
Steps:-
- Firstly, heat a few tbsps oil in a hot wok. Sprinkle 1 tsp of salt and fry the tofu pieces until golden brown. The tofus can be grilled as well if that's what you prefer
- Remove the tofus and keep aside
- Add the chopped green chillies along with the lemongrass and ginger paste
- Cook for a minute on high heat before adding the pureed tomato
- Add 1 tsp each of turmeric and coriander powder and give it a good mix
- Add the chilli powder (1 tsp) and mix again. Add 1 tsp salt
- When oil seperates, add the coconut cream and give it a good stir
- Add a couple of lime leaves and 1 tsp sugar and mix again
- After about a minute, add the fried or grilled tofu pieces
- Cook for about a minute and the vegetarian tofu coconut curry is now done!
THAI LEMONGRASS SOUP
THAI LEMONGRASS SOUP
with Crispy Mushrooms & Teriyaki Tofu. Nourish and warm your body while allowing the heat to cleanse your sinuses. Ready in 30 minutes. Recipe makes 2-3 servings.
Ingredients:
1 lime
1 shallot
1oz fresh ginger
2 garlic cloves
1 lemongrass stalk
6oz cremini mushrooms
7oz teriyaki tofu
1 roma tomato
1 scallion
1/2 cup rice
5.5oz coconut milk
1 1/2 cups water
1 bouillon cube (we used a vegetable stock concentrate)
A few thai chilis
olive oil
salt & pepper
Directions:
Prepare the vegetables.
Cook the rice.
Build the soup. Heat a saucepan over medium high heat with oil. Add minced shallot, minced ginger, minced garlic, and a pinch of salt. Cook until fragrant 1-2 minutes. Add coconut milk, bouillon cube, and 1 1/2 cups water. Bring to boil, then reduce heat to simmer. Add halved lemongrass and diced tomato and let simmer.
Crisp the mushrooms. Heat a skillet over medium-high heat with oil. Add the sliced mushrooms, cubed tofu, and a pinch of salt and pepper. Cook, tossing occasionally, until browned in placed and crispy, 5 to 8 minutes.
Serve. Remove the lemongrass from the soup. Serve soup over rice. Add crispy mushrooms and tofu. Sprinkle with scallions and top with thai chilis for heat to your liking. Enjoy!