Lemongrass-Peppered Tofu with Coconut Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Thai-inspired dish where pan-seared tofu absorbs the bright flavors of lemongrass and black pepper, served over fragrant coconut rice. This Thai-inspired vegetarian recipe (gluten-free), ready in about 50 minutes, pairs extra-firm tofu, lemongrass, black peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 25 min Cook: 25 min Serves 4 Thai cuisine 345 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu for 20 minutes to remove excess water, then cut into 1/2-inch cubes. Pound 2 stalks lemongrass with the back of a knife to release oils, then finely mince.
  2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 12 oz tofu cubes and sear for 3-4 minutes per side until golden brown, then set aside.
  3. Step 3: In the same skillet, add 1 tbsp minced lemongrass and 1 tsp black peppercorns. Sauté for 1 minute until fragrant, then stir in 1 can (13.5 oz) coconut milk, 2 tbsp fish sauce, and 1 tbsp brown sugar. Simmer for 5 minutes until slightly thickened.
  4. Step 4: Add the seared tofu back to the skillet, coating evenly. Cook for 2 more minutes. Meanwhile, cook 1 cup jasmine rice according to package instructions until fluffy.
  5. Step 5: Serve the tofu and coconut sauce over a bed of cooked jasmine rice, garnished with remaining lemongrass.

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