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These lemongrass tofu cutlets are packed with protein and have the best bright and refreshing taste. Served with a citrusy veggie slaw to create the ultimate satisfying meal.
Cutting board topped with shallot, lime, scallions, lemongrass, pepper, ginger and a tub of tofu.
Key Ingredients and Substitutions
- Tofu: I used extra firm tofu. If using this type of tofu, make sure to drain and press accordingly to remove as much excess water as possible. If you need a quicker option, use super firm tofu or a tofu that is sold in a vacuum sealed package, so you can skip pressing it.
- Lemongrass: A lot of stores may carry some form of lemongrass. Ethnic stores may carry the full long stalks of lemongrass, local grocery stores may have smaller containers with trimmed lemongrass stalks sitting in the same area as regular herbs, and you can also find minced shelf stable or frozen minced lemongrass as well. Use what is easily available to you. If you have no lemongrass available at all, try this recipe with some grated ginger instead. The flavor will be different, but still delicious.
- Cornstarch: Feel free to also use potato starch as an alternative.
- Nutritional Yeast: Adds some extra umami to our dish. Do note that you can skip and just use more cornstarch as needed.
- Lime: Fresh is best as we need both the lime zest and juice.
- Tamari: To keep this meal gluten-free, I used tamari, but feel free to use regular soy sauce or coconut aminos. For lower sodium, feel free to use a low-sodium soy sauce instead.
- Maple Syrup: You can swap the maple syrup with some sugar.
- Veggies: I used a combination of cabbage and carrots.
- Seasonings: For the coating of the tofu I used garlic powder and thyme to infuse a little more flavor into the crust.
- Cilantro: If not a fan of cilantro, swap with some fresh minced chives instead.
How to Make Lemongrass Tofu Cutlets
- Make the Side Slaw:
- To a medium sized bowl add the cabbage, carrots, cilantro, juice of 1/2 a lime, sesame oil, maple syrup and a pinch of salt. With clean hands massage the ingredients together and place in the fridge to set.
- Preparing the Lemongrass and Tofu:
- Place your tofu on it’s side on a cutting board and cut it into 3-4 equal slabs. This step is optional, but I like to diagonally score the top surface of the tofu, only scoring it about a 1/3 of the way through.
- Marinate the Tofu:
- Place the tofu into a shallow dish and drizzle with 2 tablespoons of tamari. Smash the stalks of lemongrass with the flat of your blade a few times then mince. Add 1 minced stalk of lemongrass on top of the tofu then squeeze the juice of half a lime on top. Allow that to marinade for about 10-15 minutes.
- Dredge the Tofu:
- In a separate shallow dish, whisk together the cornstarch, nutritional yeast, zest of half a lime, garlic and thyme together. Take the tofu slabs and dredge in the cornstarch mixture and set aside.
- Pan Sear the Tofu:
- Heat a large non-stick skillet with your oil over medium heat. When hot, place the tofu slabs in the pan score side down and sear for 5 minutes. Flip the tofu and cook for an additional 5 minutes or until both sides are golden.
- Coating the Tofu in Sauce:
- As the tofu cooks, whisk together 2 tablespoons of tamari, the maple syrup, and vegetable broth in a small bowl then set aside. Remove the tofu from the pan, then add the shallots and sauté for a minute. Add the remaining minced lemongrass and garlic, and sauté until fragrant, about 1 minute. Lower the heat to low, then return the tofu cutlets to the pan and pour the sauce over the tofu. Allow the sauce to bubble in the pan. Flip the tofu in the pan to coat in the sauce then remove the pan from the stovetop.
- Assemble:
- To assemble, portion the noodles and cabbage slaw between three bowls. Cut the tofu cutlet into strips then serve overtop the noodles. If you’d like more sauce to serve overtop, deglaze the pan with the lemongrass with 2-3 tbsp of water and stir well, then spoon that over the tofu.
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Expert Tips
Score the top of your tofu. I like to diagonally score the tofu slabs a 1/3 of the way through to allow more of the teriyaki sauce to adhere to the tofu. More ridges more places for the flavorful sauce to stick to. Save time with the slaw by using pre-shredded veggies. This means less chopping for you and you can dump them straight to a bowl to begin the slaw making process right away.
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How to Serve
When ready to serve, portion out your noodles into your bowls then divide the slaw evenly between them. Cut the tofu cutlets into strips and serve overtop of your bowl with some fresh cilantro as desired. For more protein, consider also including some thawed edamame to your bowl.
Frequently Asked Questions About Recipes
- → Can I use a different protein instead of tofu?
Yes, you can use tempeh or seitan for a similar texture. For a non-vegan option, try marinated grilled chicken or fish.
- → How do I substitute lemongrass if I can’t find it?
Use grated ginger for a different but still aromatic flavor. Lemongrass paste or frozen minced lemongrass also work well.
- → Do I have to press the tofu before cooking?
Yes, if using extra firm tofu. Pressing helps remove excess water for a crispier finish. Super firm tofu may not need pressing.
- → What can I serve with these tofu cutlets?
They go well with rice noodles, jasmine rice, or quinoa, plus a crisp slaw or sautéed greens for balance.
- → Is this dish gluten-free?
Yes, if you use tamari or coconut aminos instead of soy sauce. Always double-check labels to be sure.
- → Can I make this dish ahead of time?
You can prep the slaw and marinate the tofu in advance. Reheat tofu in a skillet to maintain crispiness before serving.