Lemon Grass Tofu

  • Yield: 4 servings

Lemon grass can be found in Asian markets and some supermarkets in the produce section where fresh herbs are sold. It also is available pureed in large tubes. If using fresh stalks, trim the bottom end off and use the bottom 3 inches, minced, discarding the top section.


2 serrano or jalapeno chile peppers, minced
2tablespoons minced lemon grass
1tablespoon sugar
4 garlic cloves, minced
1tablespoon minced ginger root
1tablespoon low-sodium soy sauce
1large onion, diced
1pound firm tofo cut, into 1-inch squares
1small zucchini, thinly sliced
1tablespoon peanut or canola oil
2cups cooked basmati rice


  1. Combine peppers, lemon grass, sugar, garlic, ginger and soy sauce. Add onions, tofu and zucchini. Marinate 20 minutes or refrigerate, covered, overnight if you have time.
  2. Heat oil in a large nonstick skillet or wok over high heat and add marinated onions, tofu and zucchini. Brown vegetables and tofu, stirring constantly, 4 to 5 minutes. Serve over basmati rice.

Nutritional Info *per serving

  • Calories 248
  • Fat 7g
  • Saturated Fat .8g
  • Cholesterol 0mg
  • Sodium 180mg
  • Carbohydrate 35g
  • Fiber 2g
  • Sugars 7g
  • Protein 11g