Speedy Caramelized Tofu Bowls
on Sticky Lemongrass-Scented Rice- Soy
- Wheat
- Soy
- Sulphites
- Milk
- May contain traces of allergens
- Mustard
- Sesame
- Crustaceans
- Egg
- Fish
- Wheat
This quick and easy bowl is inspired by the bold flavours of Vietnam! Sweet and savoury sing together when tofu is caramelized with brown sugar and zesty aromatics. Get to know fragrant lemongrass at the dinner table tonight!
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
¾ cup
Jasmine Rice
2 unit(s)
Shanghai Bok Choy
28 g
Crispy Shallots
(Contains: Wheat)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
2 unit(s)
Green Onion
1 unit(s)
Lemongrass
1 unit(s)
Chili Pepper
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May be present: Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Brown Sugar
2 tsp
Sriracha
(May be present: Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)
Not included in your delivery
½ tbsp
Oil*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.
- Using a strainer, rinse rice until water runs clear.
- Add rice and lemongrass to the boiling water, then reduce heat to medium-low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Separate bok choy leaves from stems.
- Place in a strainer and rinse under cool water. Pat dry with paper towels, then cut stems into 1-inch pieces.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu and bok choy stems.
- Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Add brown sugar and ginger-garlic puree. Cook, stirring often, until mixture is fragrant and turns dark-brown, 2-3 min.
- Meanwhile, thinly slice green onions.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
- Stir in vegetarian oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) chilies (NOTE: Reference heat guide). Cook, stirring often, until bok choy leaves wilt.
- Remove from heat, then season with salt and pepper, to taste.
- Remove and discard lemongrass. Fluff rice with a fork, then stir in half the green onions and half the crispy shallots.
- Divide rice between bowls.
- Top with caramelized tofu and bok choy mixture.
- Sprinkle with remaining green onions and remaining crispy shallots.
- Drizzle sriracha and sprinkle any remaining chilies over top, if desired.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook it in the same way the recipe instructs you to cook the pork, until golden-brown all over, 6-7 min.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The lemongrass rice was wonderful, adding a delightful and surprising taste to the dish.
- Ease of prep: Customers appreciated the easy option to replace ingredients with tofu for a vegetarian version.
- Suggestions: Consider adding more sauce to boost flavor, especially when using tofu. Tossing crumbled tofu in cornstarch before cooking may improve texture.
- Portions: Some diners suggested increasing the rice portion while slightly reducing the amount of protein.
