Tofu and Sugar Snap Peas in lemon grass broth


by: Smiley Day

Aromatic, pretty, and almost indecently fast, this is a very lean dish, too, though you can easily change that by stirring in a spoonful of coconut milk for enrichment. Basically, soft tofu is simmered in enough liquid to float a few somen noodles or moisten some short-grain rice. Some vegetables you might invite to swim with the tofu in its fragrant broth include asparagus tips, fresh pod peas, edamame, baby bok choy, or even diced cherry tomatoes. For wine, consider a sparkling Asti Spumante. Low in alcohol and a little sweet, with the bubbles it will dance on your palate.


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serves: 2-3

lime wedges for serving


3 tablespoons chopped fresh or frozen lemon grass

2 slices fresh ginger

1 lime grated zest

2 sprigs cilantro plus 2 tablespoons leaves for garnish

sea salt

1 tablespoon soy sauce or fish sauce

1 tablespoon brown sugar or maple syrup


1 carton soft tofu packed in water, drained

1 teaspoon roasted peanut oil

2 cloves garlic thinly sliced

1/4 red onion (thinly sliced crosswise)

2 scallions (including 2 inches of the greens, diagonally sliced)

1/2 jalapeno chile, finely diced

1 handful of sugar snap peas, edamame, asparagus tips, etc.

1/2 teaspoon ground turmeric

1 cup cooked sticky rice or 1 ounce dry somen noodles, cooked (optional)

Nutrition Facts
Tofu and Sugar Snap Peas in lemon grass broth

Servings Per Recipe: 2

Amount per Serving

Calories: 402

  • Total Fat: 12 g
  •     Saturated Fat: 1.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 547.6 mg
  • Total Carbs: 57.2 g
  •     Dietary Fiber: 6.2 g
  •     Sugars: 13.5 g
  • Protein: 22 g

how is this calculated?

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1.  Put the first 4 broth ingredients in a saucepan with 1 1/2 cups water and a good pinch of salt. Bring to a boil, then simmer, uncovered, for 15 minutes or until reduced to about 3/4 cup. Strain and add the soy sauce and brown sugar. Taste and adjust the seasonings if needed.

2.  While the broth is simmering, drain the tofu, then cut it into cubes.

3.  Heat a medium skillet, add the oil, and when it’s hot add the garlic, onion, scallions, and chile. Stir-fry over high heat for go seconds, then add the peas, turmeric, and tofu. Pour in the broth, then simmer until the peas are bright green and tender-crisp and the tofu is hot, a matter of several minutes. Taste for salt. Add the rice or noodles to the dish, if using, then garnish with the cilantro leaves and serve with the lime wedges.

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