Tofu in lemongrass broth

September 25, 2016

On our return from Western Australia we wanted something quick and healthy to ease ourselves back into the non-holiday routine - this tofu in lemongrass broth was the perfect choice. We've been making it regularly since we first posted about it back in 2008, so we figured it was time to finally put the recipe on here rather than relying on the old post at Nourish Me staying up forever. It's a really simple recipe, but a really great one (it's already featured in our where's the best list!).  It's all about the broth - fragrant and spicy and carrying the simple veggies and tofu to new heights. A great dish for Melbourne's cold spring nights, but only if you're pro-coriander!

Tofu in lemongrass broth
(based on this recipe at Nourish Me)

2 stalks of lemongrass, roughly chopped
1 thumb-sized piece of ginger, cut into 2-3 chunks
6-8 makrut lime leaves
1 large bunch of coriander, washed thoroughly, leaves and stalks separated
1.5 cups water
1 tablespoon tamari
1 tablespoon brown sugar
2 tablespoons sunflower oil
1 medium brown onion, sliced finely
3 cloves garlic, minced
1 red chilli, seeded and sliced finely
a big handful of green beans, trimmed and halved
1 small bunch broccolini, chopped up
300g tofu (Lucy uses silken, but we prefer something firmer), cubed
1/2 teaspoon turmeric
200ml coconut milk
fried shallots
salt

Start cooking some rice before you get started on the rest, it all comes together quite quickly.

Put the lemongrass, ginger, lime leaves and coriander stalks in a saucepan with the water and a big pinch of salt. Bring the mix to the boil and then simmer uncovered until the mixture has reduced by half (about 15 minutes). 

Sieve out the bits and pieces and then stir the tamari and sugar into the liquid.

Heat the oil in a large frying pan and add the onions, garlic and chilli, stir-frying for a couple of minutes until they start to soften. Add the beans, broccolini and tofu and keep stir-frying for another few minutes, until the vegies are just cooked. 

Pour in the broth and the coconut milk and simmer for a few more minutes. Stir in all of the coriander leaves and cook for a final minute, until they've wilted down a bit. 

Taste and add more salt if required. Serve over rice, with a generous sprinkling of fried shallots on top.