I feel like there’s a lot of confusion around soy products. I’m going to go on record by saying that when eaten in moderation, soy products like tofu are a nutrient dense, great source of lean protein. Unlike other plant proteins, tofu contains all nine essential amino acids that your body can’t make on its own. It contains several anti-inflammatory, antioxidant phytochemical which battle free radicals and inflammation in the body.
Some of the confusion around soy stems from the misunderstanding around isoflavones, a type of phytoestrogen. Phytoestrogens are not the same strength as your body’s own estrogen – in fact, they are known as ‘weak estrogens’ which tend to have a moderating (not strictly additive) effect on your body’s hormone levels.
According to the National Institute or Health (NIH) A litany of health benefits including a lowered risk of osteoporosis, heart disease, breast cancer, and menopausal symptoms, are frequently attributed to phytoestrogens
Always buy non GMO, preferable organic tofu.
The benefit of tofu in recipes is that it easily absorbs the flavour of any marinade, in this case one which features lemongrass. Lemongrass has a floral, lemony flavor popular in many asian inspired recipes.
If you’ve never worked with Lemongrass before, it just involves a simple prep. After removing the tough outer leaves and stem end, finely mince the first 2-3 inches of the stalk and discard the rest, or save it to use as a fragrant addition to any stock.
- 1 14 oz package of firm or extra firm tofu.
- 2 stalks lemongrass, outer leaves removed, tender white part finely chopped.
- 2 cloves garlic, finely chopped.
- 2 Tbl vegetable oil
- 3 T. reduced sodium soy sauce
- 2 T. honey
- 2 tsp fish sauce (optional)
- ½ cup each mint and cilantro leaves
- 1 medium red chile pepper
- Remove tofu from packaging and place between paper towels or kitchen towel with a weighted plate on top to drain as much water as possible. 30 minutes to 1 hour.
- Whisk remaining ingredients together in a small bowl to make the marinade.
- Slice the tofu lengthwise into 3 slices and then half horizontally to make triangles.
- Place tofu in a shallow dish or plastic baggie and pour ½ the marinade over.
- Marinate for 15 minutes to 1 hour.
- Drain marinade and gently pat the tofu dry.
- Heat your grill to medium high, or a grill pan over medium high heat
- Grill tofu for 4-5 minutes per side.
- Drizzle with reserved marinade
- Top with mint, cilantro and minced pepper