Steamed Lemongrass Tofu with Ginger-Soy Sauce

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

Soft tofu steamed with fragrant lemongrass and served with a stimulating ginger-soy dipping sauce for a light, refreshing vegan entrée. This asian fusion-inspired vegan (vegan) ready in about 20 minutes blends finely grated Fresh ginger, Low sodium soy sauce, Rice vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 140 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 10 min Serves 2 Asian Fusion cuisine 140 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 bruised fresh lemongrass stalks in the bottom of a steamer basket and layer 14 oz drained firm tofu sliced into 1/2-inch slabs on top, arranging them flat without overlapping.
  2. Step 2: Fill a pot with 1 cup water and bring to a simmer over medium heat. Place the steamer basket over the pot and cover with a lid; steam the tofu with lemongrass for 10 minutes until heated through and fragrant.
  3. Step 3: While tofu steams, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp finely grated fresh ginger in a small bowl until well combined.
  4. Step 4: Remove the tofu and lemongrass from the steamer and transfer tofu to a serving plate. Drizzle the ginger-soy sauce over the tofu and sprinkle 2 sliced green onions and 1/4 tsp red chili flakes for a stimulating, refreshing finish.

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Frequently asked questions

How long does Steamed Lemongrass Tofu with Ginger-Soy Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Steamed Lemongrass Tofu with Ginger-Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Steamed Lemongrass Tofu with Ginger-Soy Sauce?

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 Steamed Lemongrass Tofu with Ginger-Soy Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Steamed Lemongrass Tofu with Ginger-Soy Sauce vegan?

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

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