Zesty & Sweet Baked Lemongrass Tofu

This zesty & sweet 5-ingredient baked lemongrass tofu recipe is the easy health kick you've been waiting for - vegan, oil-free, and delicious.

Have you ever looked at those woody green stalks and asked, 'what can you do with lemongrass? Or maybe, what can you do beyond making red curry paste? We’re solving part of that mystery today with a tofu recipe that is so easy, you’ll have time to relax while it bakes.

If you aren't a confirmed tofu lover or a plant-based beginner, new to cooking and eating tofu, then this recipe is also for you. We're keeping it easy, healthy (no added oil), flavorful, and with a bitey texture.

The 5-Ingredients

Tofu – Use firm or extra firm tofu. You may need to press it depending on how much liquid it contains. This recipe is based on a 20-ounce (280 gram) block. If you use a larger block, you can adjust the ingredient amounts in the recipe card.

Lemongrass – Lemongrass is, you guessed it, grass. Fresh lemongrass looks like a woody stalk with a bulb on the end that is greenish-yellow. If you don't find fresh stalks, don't despair. Lemongrass is sometimes sold preprepared in little jars, like minced ginger. If you get lucky and find it that way, use 1 tablespoon.

What does lemongrass taste like?

Lemongrass has a unique citrus flavor with floral undertones. Some people get a slight hint of mint when they taste it. It doesn't taste as sharp as lemon zest and has a more complex flavor.

Coconut aminos or soy sauce – Loaded with umami flavor, coconut aminos are a lighter version of soy sauce. It is soy-free and gluten-free. Soy sauce or Tamari, the latter being gluten-free, is also acceptable to use for this recipe.

Maple syrup – Feel free to use another liquid sweetener such as date paste. The idea is to balance the zippy flavor of lemongrass and salt of the aminos or soy sauce with something sweet.

Garlic – Finely mince or press 2 cloves of garlic to sharpen the flavor. The garlic taste will be mellower as the tofu bakes with the marinade.

How to make the marinade

• To prep, the lemongrass first cut off the bulb and spiked top. Trim the outer husks (2-4) until you have a tender, whitish heart of the stalk left.
• Slice the stalk lengthwise several times until you are left with thin strips. Then bundle the strips together and chop them finely.
• In a shallow dish, combine the lemongrass, coconut aminos, maple syrup, and garlic.

Pro tofu tips

• Tofu, whether firm tofu or extra firm, can vary depending on the brand and, ultimately, how it's processed. For this reason, I'm advising that you press it for about 15 minutes. It may differ depending on your tofu.
• Pressing it is a matter of getting the liquid out and compacting tofu so that it gets firmer. Excess liquid will also dilute the marinade. And we most certainly don't want that.
• Once pressed, slice the tofu about ¼ of an inch thick. Slice it in strips or squares. That's personal preference and how you intend to use them.
• Marinate the tofu for about 30 minutes. You can also leave it overnight. Cover the bowl and leave it in the refrigerator. Flip the pieces a few times throughout the marinating process so that all the sides are covered.

Baking

• Preheat the oven to 400⁰ F. (200⁰ C.). Because you’ll be including any leftover marinade from the dish, I find it easiest to use a glass baking dish. Even without oil, you shouldn’t need to line the dish with parchment paper.
• Allow the tofu to bake for about 20 minutes until the pieces are easy to flip. After flipping, bake the tofu for another 15 minutes until they are firm and slightly browned.

Common Questions

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