Korean Spicy Tofu with Thai Lemongrass Broth
A vegan Korean-style tofu dish simmered in a Thai lemongrass and gochujang broth. This korean-inspired asian (vegetarian) ready in about 50 minutes pairs firm tofu, stalks lemongrass, gochujang for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300g firm tofu
- 2 stalks lemongrass
- 1 tbsp gochujang
- 200ml coconut milk
- 1/2 cup green onions
Instructions
- Step 1: Press the 300g firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Heat 1 tbsp olive oil in a large skillet over medium-high heat, add the tofu, and sauté for 5-7 minutes, stirring occasionally, until the edges are golden brown and crispy. Tip: Pressing the tofu ensures it holds its shape and absorbs flavors better.
- Step 2: Peel and finely slice the 2 stalks lemongrass (discard the tough outer layers), then add to the skillet with the tofu. Cook for 2-3 minutes until fragrant, then stir in 1 tbsp gochujang. Tip: Gochujang adds depth of flavor—stir well to coat the tofu and lemongrass evenly.
- Step 3: Pour in 200ml coconut milk, stirring to combine, then bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 15-18 minutes, stirring occasionally, until the broth thickens slightly and the tofu is tender.
- Step 4: Just before serving, thinly slice the 1/2 cup green onions and stir them into the simmered broth. Cook for 1-2 minutes until the onions are softened but still vibrant green, then remove from heat. Tip: Add the green onions at the end to preserve their freshness and color.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean Spicy Tofu with Thai Lemongrass Broth take to make?
Total time is about 50 minutes (30 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Korean Spicy Tofu with Thai Lemongrass Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.
Can I substitute ingredients in Korean Spicy Tofu with Thai Lemongrass Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Korean Spicy Tofu with Thai Lemongrass Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Korean Spicy Tofu with Thai Lemongrass Broth vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
