Spicy Tofu with Thai Lemongrass Broth

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 developed and reviewed.

A vegan Korean-style tofu dish simmered in a Thai lemongrass and gochujang broth. This Asian recipe (vegetarian), ready in about 50 minutes, pairs firm tofu, 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.

Prep: 30 min Cook: 20 min Serves 4 Korean cuisine 300 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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