Lemongrass-Peppered Tofu with Coconut Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

★ 4.2 (10 ratings) 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.

Frequently asked questions

How long does Lemongrass-Peppered Tofu with Coconut Rice take to make?

Total time is about 50 minutes (25 min prep + 25 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 Lemongrass-Peppered Tofu with Coconut Rice?

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 extra-firm tofu from drying out.

Can I substitute ingredients in Lemongrass-Peppered Tofu with Coconut Rice?

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 Lemongrass-Peppered Tofu with Coconut Rice 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 Lemongrass-Peppered Tofu with Coconut Rice gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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