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
Simple Tofu Soup with Vegetables (No Meat Recipe)
Learn how to make Tofu Soup that is simple, packed with nutrients and delicious, without using meat! This recipe is perfect for fast meal for the family. Turn it into a vegetarian recipe by substituting Oyster Sauce with Mushroom Sauce! Ingredients & Utensils ↓
Serves 4.
Store not more than 1 day in the fridge.
Simple Tofu Soup with Vegetables (No Meat Recipe)
Ingredients:
2 pieces Soft Tofu (from wet market or this brand works):
1 cup Crispy Bean Curd Sheet/Skin:
100g Choy Sum:
6 pieces Shiitake Mushroom:
1/2 Carrot:
1/2 cup White Shimeji Mushroom
2 Cilantro Roots:
2 tbsp chopped Spring Onion for garnishing
2 tbsp Oyster Sauce:
1 tbsp Crispy Fried Shallots:
1/4 tsp Sesame Seed Oil:
1/4 tsp Salt
1/8 tsp Pepper:
650ml Water
Utensils:
Pyrex:
Stockpot:
Knife:
S/Steel Spatula:
Ceramic Hot Pot:
Served with:
White Rice:
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10 minutes Lemongrass Tofu Recipe | Easy Weeknight meal
Another super easy and speedy tofu recipe. If you love Asian food and looking for an easy and quick recipe for weeknight meal then this vegan tofu stir fry a must-try recipe.
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Prep time:5 minutes
Cook time: 5 minutes
Ingredients:
1 package (400g) firm tofu, cut into cubes
150ml water
Oil for frying $ cooking
Seasoning:
1 tbsp vegetarian oyster sauce
1 tbsp vegan fish sauce
1/2 tbsp sugar
1 tbsp soy sauce
Blend ingredients:
4-5 stalks of lemongrass, thinly sliced
3 cloves garlic
1 onion
15g ginger (typo error in video)
5-10 dried chilli, (reduce the amount of chilli if you are not a fan of spicy food)
Method:
1.) Place all the blend ingredients in a blender, blend till smooth paste.
2.) Coat the tofu with cornstarch. Heat oil and fry the tofu till golden brown. Remove from the and set aside.
3.) Heat oil in same wok, saute the blend ingredients till fragrant. Add in water, seasoning then add the add in fried tofu.
4.) Cook another 2-3 minutes or until the sauce is thickened. Sprinkle with chopped kaffir lime leaves. Stir fry until everything well combine.
5.) Remove from the heat and serve immediately. Enjoy
[Relaxing Cooking] Sweet and Sour Soup & Lemongrass Tofu | Vegan Recipe | Vietnamese food
#Vegan #Tofu #Lemongrass #VietnameseFood
❤ Sweet & Sour soup + Lemongrass Tofu ❤
A simple and quick vegan dinner. You can complete it for about 30 minutes. In Vietnam, we usually eat vegetarian food twice a month, on the first and the 15th date (lunar calendar). That's a very good way to balance your intake of nutrients and also clean your body. Hope you like my recipes. See you next videos!
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❤ Canh chua chay + Đậu chiên sả ớt ❤
Lâu lâu ăn chay một lần cũng ngon miệng đúng không mọi người. Đậu hũ chiên sả và canh chua chay nấu theo cách đơn giản và nhanh nhất!
Hy vọng mọi người làm thử và thấy ngon miệng nha!
❤Ingredients:
Sweet and Sour soup
- Pineapple: 1/2 cup
- Tomatoes: 2 medium size
- Spring sprouts: 2 cup
- Banana blossom: 2 cup
- Culantro
- Rice paddy herb
- Asia basil
- Tamarind: Optional
- Chili
Lemongrass Tofu
- 1 package medium firm tofu
- 2 lemongrass (about 3 tbsp)
- 2 hot chili (depend on you)
- seasoning powder and salt
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© Bản quyền thuộc về RICE & FISH SAUCE / Relaxing Cooking
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Vietnamese Lemongrass Tofu Curry #SHORTS
✨New Recipe✨ Lemongrass Tofu Curry ~ This is tifflovestofu's first curry recipe! It's one of my favorite dishes since going plant-based because it's quick to make, warm, and nourishing. Even better, you can make it in one large pot and enjoy it for the next few meals or bring it to a potluck during the holidays. You can find the link to the full written recipe below.
Recipe:
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Lemon Grass Vegetable and Noodle Soup by Tarla Dalal
Lemon Grass, Vegetable and Noodle Soup, aromatic stir-fried vegetable soup!
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Lemon Grass, Vegetable and Noodle Soup
The first impression is very important, be it for a person or a meal. So, why not start your meal with an aromatic stir-fried vegetable soup? this lemongrass flavoured soup is so exotic and tasty that it is sure to fire up your gastronomical machinery and set the pace for a wonderful meal ahead. By increasing the amount of noodles a bit, you can even serve the lemongrass, vegetable and noodle soup as a healthy between-meal snack or a simple supper on days when you feel heavy.
Preparation Time: 15 minutes. Cooking Time: 5 minutes. Serves 2.
Soaking Time: 20 minutes.
3 tbsp roughly chopped lemon grass (hare chai ki patti)
¼ cup boiled noodles
2 whole dry Kashmiri red chillies, broken into pieces
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 tbsp oil
¼ cup sliced and blanched baby corn
¼ cup thinly sliced and blanched carrot
¼ cup blanched broccoli florets
¼ cup sliced and blanched French beans
½ tsp soy sauce
Salt to taste
1 vegetarian seasoning cube, lightly crushed
1. Combine the lemon grass and ½ cup of water and blend in a mixer to a smooth paste.
2. Strain using a strainer and keep the lemon grass water aside.
3. Soak the red chillies in enough warm water in a bowl for 20 minutes and drain well.
4. Combine the red chillies, garlic and ginger and pound in a mortar-pestle (khabhatta) to a coarse paste. Keep aside.
5. Heat the oil in a deep non-stick pan, add the baby corn, carrot, broccoli and French beans and sauté on a medium flame for 1 to 2 minutes.
6. Add 2 cups of hot water, 2 tsp of the red chilli- garlic --ginger paste, lemon grass water, boiled noodles, soy sauce, salt and crushed seasoning cube and mix well.
7. Bring to boil and simmer for 1 to 2 minutes.
Serve hot.
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!