No-Bake Tofu with Lemon Grass

Oh my God, its almost the end of another year. Time is just slipping by so soon... A year older ,I am definitely wiser and more aware of myself and my capabilities. Hubby dear is now beginning to spend some more time at home, totally ignoring his first wife, his work... Sweet Child is almost 15 ,a few inches short if his daddy and growing to be as smart mouthed as his mum... I wonder if I ought to be hapoy about it, after all, my foot in mouth has landed me in trouble more often than not... And we as a family have begun living healthier. From loaded in fat cheese and full fat cottage cheese to lean tofu ,deep fried to stir fried in minimal oil No-Bake Lemon Grass Tofu.

Garnished with slivers of garlic and onion chives and some lemon grass ,this dish has enough fibre ,protien and carbs to see you through half a day.

Nutritionist ,I am not , but I know healthy when I make it.

for the

No-Bake Lemon Grass Tofu...

you need


200 gms of silken Tofu
2-3 tsp of corn flour or whole wheat flour mixed with oatmeal
salt ,white pepper powder to taste
2 stalks lemon Grass white potion thinly sliced
1 green chili chopped
garlic and onion chives snipped
1 tsp oil
1 small onion finely diced
1 inch ginger julienned into matchsticks
1 tsp soy sauce
I tsp vinegar
1 tsp honey

Cut the tofu into 1 inch squares and smother with the cornflour, salt and pepper.

Heat a non stick pan and shallow fry the tofu in the teaspoon of oil till golden brown and crisp.
Drain on a kitchen towel.
In the same pan ,toss the onions, ginger, lemon grass and green chillies and sauté.
You may add in some more oil if you want to...

Allow the lemon grass flavors to permeate into the onions .

The aim is not to cook the onions ,just smash the lemon grass slivers with the back of your spatula to hasten the process. Now add in the soy sauce, vinegar and half the honey. Check out the seasoning add more salt if you need.
now add in the froed tofu and quickly toss.
If you are using ong handled pan ,you'll be able to toss the tofu just like a pro...

Add in most of the chives ,toss again and serve on a pretty platter.

It may look all green and grassy ,but I assure you that it tastes great.

Works well as an appetizer with drinks ,or as a tiffin snack for a school breakfast with vegetable rice...
Use your imagination, and enjoy.



PS...The baking and the cakes and pumpkin pies are all part of the holiday agenda...our winter break begins on the 1st of January. Its freezing cold in Jalandhar, Punjab. Adampur the coldest place in the plains is 10 km as the crow flies from my home...
So hands dont really work too well on the keyboard.


So what are you baking today? ??