Lemongrass Tofu with Kangkong – Easy Delicious

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Yields: 2 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 15 Mins Total Time: 20 Mins

This lemongrass tofu is a super easy dish that takes hardly any effort but tastes great. Since lemongrass (tanglad) grows everywhere in the Philippines, I’m surprised that it’s not used more often.

Kangkong, known in English as water spinach or water morning glory, also grows easily here. It is often found along riverbanks and is, in fact, often foraged by impoverished communities. Combined with the simple and easily available flavourings, this dish is very kind on your pocket.

I do recommend marinating in the fridge the tofu overnight if you like a strong lemongrass flavour. However, if you are busy, it’s perfectly tasty done on the fly as well. If you don’t like picking the lemongrass out while eating, you can strain the sauce before pouring it over the tofu.

I am really not sure what cuisine to file this dish under so I’ll just file it under Vietnamese since lemongrass tofu is generally considered Vietnamese. Do send me a message if you have any suggestions!

Want more lemongrass recipes? Check out these Lemongrass Not-Pork Skewers!

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Ingredients

0/9 Ingredients
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  • Sauce

Instructions

0/5 Instructions
  • Marinade the tofu in the sauce overnight. If you are in a hurry you can skip this step.
  • Blanch the kangkong / spinach for 1-2 minutes until soft.
  • Heat 1 tbsp of oil and pan-fry the tofu until golden on both sides.
  • Add the sauce ingredients into the pan and cook until slightly thickened.
  • Plate and pour the sauce over. Top with shallots.

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