Vietnamese Lemongrass Chicken with Chinese Soy-Glazed Tofu and Japanese Miso Broth

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Tender chicken marinated in lemongrass and served with Chinese soy-glazed tofu in a Japanese miso broth. This Asian fusion recipe (gluten-free), ready in about 50 minutes, pairs chicken thighs, lemongrass, tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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.

Ingredients

• 400g chicken thighs
• 2 stalks lemongrass
• 300g tofu
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp Japanese miso paste
• 1 cup broccoli
• 1 cup carrots
• 500ml broth

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Instructions

1. Step 1: Cut the lemongrass stalks into 1-inch slices, then finely chop 2 tbsp of the white inner part (discard the tough green outer layer). Place the chicken thighs in a bowl, add the chopped lemongrass, 2 tbsp soy sauce, and 1 tbsp sesame oil. Use your hands to massage the marinade into the chicken, cover, and refrigerate for 30 minutes. Tip: Press the chicken gently with a paper towel before marinating to remove excess moisture for better absorption.
2. Step 2: Press the tofu for 15 minutes using a clean kitchen towel and a plate to remove excess water. Cut into 1-inch cubes. Heat 1 tbsp sesame oil in a non-stick skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer, season with 1 tbsp soy sauce, and cook undisturbed for 3-4 minutes until golden brown and crispy on the bottom. Flip and cook 2-3 minutes more until golden on all sides. Tip: Avoid overcrowding the pan to ensure even browning.
3. Step 3: In a large pot, add 500ml broth, 1 tbsp Japanese miso paste, and the remaining 1 tbsp soy sauce. Bring to a gentle simmer over medium heat. Add the broccoli florets and carrot slices (cut into 1/2-inch sticks), stirring occasionally, and cook for 8-10 minutes until the vegetables are tender-crisp and the broth thickens slightly. Tip: Add the miso paste off the heat to prevent it from clumping or becoming bitter.
4. Step 4: Heat a separate skillet over medium-high heat. Add the marinated chicken thighs and cook for 6-8 minutes, flipping once, until the chicken is opaque and the edges are golden brown. Transfer the chicken to the pot with the broth, stir gently to combine, and simmer for 2-3 minutes until the chicken is fully cooked through. Serve immediately, garnished with fresh cilantro or Thai basil, and accompanied by the sautéed tofu. Tip: For a richer flavor, add 1 tbsp of coconut milk to the broth during the final 2 minutes of simmering.