Lemongrass Braised Tofu

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Lemongrass Braised Tofu with Squash and Eggplant

Lemongrass Braised Tofu

for 2

with Squash and Eggplant

Prep Time: 35 mins Calories: (per serving)720

Vegetarian

Contains Gluten

In this Asian-inspired dish, you will brown butternut squash and eggplant, then braise them in a coconut milk and vegetable broth with firm drained tofu. The added lemongrass will give a unique and delightful flavor that beautifully accompanies the garlic, onion, and ginger. Just another great VEGAN recipe to add to your Isthmus Eats binder. Feel free to add white rice to this dish for a great side.

Enjoy, Madisonians!

Read through the entire recipe prior to cooking.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

Don't hesitate to contact us with any questions you may have.

In Your Bag

Tofu

Tofu

14 oz

28 oz

Lemongrass Paste

Lemongrass Paste

1 tbsp

2 tbsp

Butternut Squash

Butternut Squash

1

1

Eggplant

Eggplant

1

1

Ginger

Ginger

2 tsp

4 tsp

Garlic

Garlic

4 cloves

8 cloves

Yellow Onion

Yellow Onion

1

1

Vegetable Broth

Vegetable Broth

8 oz

16 oz

Coconut Milk

Coconut Milk

4 oz

8 oz

Soy Sauce

Soy Sauce

2 tsp

4 tsp

Cilantro

Cilantro

½ oz

1 oz

Lime

Lime

1

1

You'll Need

Olive Oil

Olive Oil

1 tbsp

2 tbsp

Pepper

Pepper

dash

dash

Sauté Pan

Pot

Sauté Pan

Pot

1

1

Grater

Grater

1

1

1

Dry Tofu

Photo based on 2-serving recipe

1

Dry Tofu

Cut tofu into ¾ inch cubes

Dry on layers of paper towels for 15 minutes, pressing firmly to absorb liquid

2

Prep Remaining Ingredients

Photo based on 2-serving recipe

2

Prep Remaining Ingredients

Wash and dry all produce

Peel and halve butternut squash, scoop out seeds, then dice into ½ inch pieces

Cut eggplant into ½ inch pieces

Remove and chop cilantro leaves

Mince garlic

Peel and grate ginger

Peel and chop onion (not pictured - sorry!)

3

Cook Squash

Photo based on 2-serving recipe

3

Cook Squash

Coat

sauté pan

pot> with olive oil and heat until shimmering over medium-high heat

Add butternut squash, cook until browned on all sides, 7-10 minutes

Remove from pan

4

Cook Eggplant

Photo based on 2-serving recipe

4

Cook Eggplant

Add

1

2

tablespoon

s

olive oil to now-empty pan

Add eggplant, cook until browned, 5 minutes

Remove from pan

5

Finish

Photo based on 2-serving recipe

5

Finish

Add onions to now-empty pan, cook for 3-5 minutes

Stir in garlic, ginger, and lemongrass paste and cook until fragrant, 1 minute

Gently stir in tofu, vegetable broth, coconut milk, soy sauce, butternut squash, and eggplant

Bring to simmer, then cover and cook for 10 minutes, stirring occasionally

Uncover and cook until sauce is thickened, 2 minutes

Off heat, stir in cilantro and ground pepper, to taste

Halve lime, then squeeze juice into pan, mix

6

Plate

6

Plate

Plate lemongrass braised tofu

Enjoy!

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