Tofu and broccoli are a classic pairing in plant-based cooking, but when infused with the fresh, citrusy aroma of lemongrass, this dish reaches a whole new level of vibrancy. This Lemongrass Tofu and Broccoli recipe, originally published by The New York Times Cooking, is a quick and flavorful way to enjoy a satisfying meal that’s both nourishing and packed with umami. And it really does lend itself to adaptation. My favorite variation is to add diced chicken breast to the marinade with the tofu and use udon-noodles which I boil until al-dente then add to the stir fry for the final few minutes so they soak up some of the sauce.

Why You’ll Love This Dish

This dish brings together crisp-tender broccoli, golden pan-fried tofu, and the bold, fragrant essence of lemongrass. The result? A beautifully balanced meal that’s light yet deeply satisfying. With the added notes of garlic, chili, and soy sauce, this recipe is perfect for weeknight dinners or meal prep.

The Recipe

Follow this simple and delicious recipe for a fresh take on tofu and broccoli that will leave you craving more.

Ingredients:

For the lemongrass marinade

• 3 lemongrass stalks (white parts only), finely chopped (about 2 tablespoons)
• 2 garlic cloves, finely chopped
• 3 tablespoons soy sauce or tamari
• 2 tablespoons canola or other neutral oil
• 4 teaspoons sesame oil
• ¾ teaspoon ground turmeric
• ½ teaspoon red-pepper flakes

For the stir-fry

• 1 (14- to 16-ounce) block extra-firm tofu, drained and cut into 1-inch cubes
• 1 yellow onion, halved and thinly sliced
• 1 pound broccoli, cut into small florets and halved
• Salt and pepper
• Big handful chopped cilantro or scallions
• Cooked rice, rice noodles or glass noodles, for serving

Instructions:

1. Make the lemongrass marinade: Place the lemongrass, garlic, soy sauce, neutral oil, sesame oil, sugar, turmeric and crushed red pepper in a large bowl; stir to combine.
2. Add the tofu cubes to the marinade and toss to coat. Leave the tofu to marinate for 10 minutes. (You can let the tofu marinate, covered, in the fridge for up to 24 hours.)
3. Heat a wok or large (12-inch) skillet on medium-high for 2 minutes.
4. Add the onions to the tofu and give them a quick toss so they’re coated in the marinade. When the skillet is hot, add the tofu and onions and cook, tossing often, until the onions have softened slightly, about 2 minutes.
5. Add the broccoli, season well with salt and pepper, and toss.
6. Reduce heat to medium, cover (a sheet pan works well here) and cook for 2 minutes. Uncover, give it a quick toss and cover again. Cook for 1 minute or until the broccoli is just tender and still bright green.
7. Top with cilantro or scallions and serve with rice or noodles.
   

A Versatile and Healthy Choice

This Lemongrass Tofu and Broccoli is a perfect balance of protein, fiber, and fresh flavors. It’s naturally vegetarian and can be easily made vegan. Plus, it’s an excellent base for experimentation the basic marinade works with so many things.

Pairing and Serving Ideas

• Serve over steamed jasmine rice or brown rice for a wholesome meal.
• Pair with vermicelli noodles and a side of fresh herbs for a Vietnamese-inspired dish.
• Enjoy with a light cucumber salad dressed in rice vinegar for contrast.

This dish proves that plant-based eating can be full of bold, complex flavors.