Crispy Lemongrass Tofu with Vietnamese Herb Salad and Lime Dressing
This vibrant gluten-free dish features tofu infused with lemongrass, gently crisped in a slow-cooker, and served atop a fresh Vietnamese-style herb salad with a zesty lime dressing. Quick to prepare and packed with flavor, it’s perfect for a refreshing weeknight meal.
- 16 oz firm tofu, pressed and cubed
- 2 tbsp lemongrass stalk, minced
- 2 cloves garlic, minced
- 2 tbsp gluten-free tamari
- 2 tbsp lime, juiced
- 1 tbsp maple syrup
- 2 tbsp sesame oil
- 1 cup carrot, julienned
- 1 cup cucumber, thinly sliced
- 0.5 cup fresh mint leaves
- 0.5 cup fresh cilantro leaves
- 0.25 cup fresh basil leaves
- 0.25 cup red onion, thinly sliced
- 2 tbsp unsalted roasted peanuts, chopped
- 0.5 tsp sea salt
- 0.25 tsp freshly ground black pepper
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Instructions
In a bowl, combine tofu cubes with minced lemongrass, garlic, gluten-free tamari, 1 tablespoon lime juice, maple syrup, 1 tablespoon sesame oil, salt, and pepper. Toss to coat.
⏱️ 2 minutesPreheat the slow-cooker on the high sauté or browning setting. Add remaining sesame oil and add marinated tofu. Sear uncovered for 5 minutes, turning to brown all sides.
⏱️ 5 minutes 🌡️ High (sauté setting)Switch slow-cooker to high cook setting, cover, and cook tofu for 15 minutes until edges are golden and slightly crisp.
⏱️ 15 minutes 🌡️ HighMeanwhile, toss carrot, cucumber, mint, cilantro, basil, and red onion in a large bowl. Whisk together remaining lime juice with a pinch of salt and drizzle over the salad.
⏱️ 3 minutesServe crispy lemongrass tofu over the herb salad and top with chopped peanuts.
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Nutrition Information
Per serving. Values are approximate and may vary.
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