Lemongrass Tofu with Chilli Spinach
A favourite way to enjoy tofu is here. Easy to make and quick to serve.
Chef Pankaj Bhadouria's Lemongrass Tofu with Chilli Spinach recipe

- Asian

Cooking Time

-30-40 Min

Preparation Time

- 15 Min


  • 300 gm firm tofu, sliced
  • 2 tbsp lemongrass, chopped
  • 1-2 tsp parsley, chopped
  • 1 bowl jasmine rice, Black pepper powder to taste, Salt to taste, Oil for frying
  • FOR chilli spinach
  • ½kgspinach
  • 2 tbsp garlic chopped
  • 8-10red chilliesjulienned
  • Salt for seasoning
  • FOR the sauce
  • 2 tbsp lemon juice
  • 2 tbsp soy sauce
  • FOR garnish
  • parsley


  1. 1

    Slice the tofu into fine medium pieces.
  2. 2

    Heat oil in a pan and shallow fry the slices on both sides.
  3. 3

    Drain excess oil.
  4. 4

    Season the tofu with black pepper powder and salt.
  5. 5

    Pour the used hot oil to another pan and heat it.
  6. 6

    Add chopped lemongrass to the hot oil.
  7. 7

    Add shallow-fried tofu again for a deep frying.
  8. 8

    Add chopped parsley.
  9. 9

    In another pan, heat oil and saute chopped garlic and red chillies.
  10. 10

    Add spinach.
  11. 11

    When cooked, season with a pinch of salt.
  12. 12

    For the dipping sauce, take equal quantities of lemon juice and soy sauce and mix it.
  13. 13

    In a plate, arrange some jasmine rice along with the chilli spinach and fried tofu.
  14. 14

    Garnish with a parsley sprig.

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