Lemongrass Tofu Manakish

Name: Lemongrass Tofu Manakish
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 4 cups (500 g) all-purpose flour, spooned and leveled, plus extra for dusting; 2¼ tsp (7 g) instant yeast; 1 tsp (4 g) granulated sugar; 2 tsp (10 g) fine sea salt; 1¼ cups (300 ml) warm water, about 100°F (38°C), comfortably warm to the touch; 3 tbsp (45 ml) extra-virgin olive oil, plus 1 tsp for greasing the bowl; 14 oz (400 g) firm or extra-firm tofu, drained, pressed 15–20 minutes, then crumbled into ½-inch (1 cm) pieces; 3 stalks (60 g) lemongrass stalks, outer layers peeled, only the tender lower 4–5 inches used, very finely minced (about 3 tbsp); 1 medium (60 g) medium shallot, finely diced; 3 cloves (15 g) garlic cloves, minced; 2 chilies (20 g) red chilies (Fresno or Thai), seeded for milder heat, finely minced; 2 tbsp (30 ml) neutral oil such as avocado or canola; 2 tbsp (30 ml) soy sauce; 2 tsp (8 g) light brown sugar; ½ tsp (1 g) ground turmeric; 1 tbsp (15 ml) fresh lime juice, from about 1 lime, plus extra lime wedges for serving; 1 whole (65 g) lime, cut into 8 wedges; 2 tbsp (16 g) za'atar; 3 tbsp (45 ml) extra-virgin olive oil, for brushing the dough, mixed with the za'atar; 1 tbsp (9 g) toasted sesame seeds; ½ cup (15 g) fresh cilantro leaves and tender stems, roughly chopped; ½ cup (10 g) fresh mint leaves, torn or roughly chopped

From the MyKitchenBank Kitchen

Soft, chewy Lebanese-style flatbreads topped with crisp-edged tofu stir-fried with lemongrass, garlic, shallot and fresh chili, then finished with za'atar, lime, cilantro and mint. A fragrant Vietnamese-Lebanese mash-up that is fully vegan.

Prep: 50 min
Cook: 30 min
Wait: 1 hr 15 min
Total: 2 hr 35 min
Makes: 8 six-inch (15 cm) flatbreads

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Ingredients

4 servings

For the dough
4 cups (500 g) all-purpose flour, spooned and leveled, plus extra for dusting
2¼ tsp (7 g) instant yeast
1 tsp (4 g) granulated sugar
2 tsp (10 g) fine sea salt
1¼ cups (300 ml) warm water, about 100°F (38°C), comfortably warm to the touch
3 tbsp (45 ml) extra-virgin olive oil, plus 1 tsp for greasing the bowl
For the lemongrass tofu topping
14 oz (400 g) firm or extra-firm tofu, drained, pressed 15–20 minutes, then crumbled into ½-inch (1 cm) pieces
3 stalks (60 g) lemongrass stalks, outer layers peeled, only the tender lower 4–5 inches used, very finely minced (about 3 tbsp)
1 medium (60 g) medium shallot, finely diced
3 cloves (15 g) garlic cloves, minced
2 chilies (20 g) red chilies (Fresno or Thai), seeded for milder heat, finely minced
2 tbsp (30 ml) neutral oil such as avocado or canola
2 tbsp (30 ml) soy sauce
2 tsp (8 g) light brown sugar
½ tsp (1 g) ground turmeric
1 tbsp (15 ml) fresh lime juice, from about 1 lime, plus extra lime wedges for serving
To finish
1 whole (65 g) lime, cut into 8 wedges
To assemble and finish
2 tbsp (16 g) za'atar
3 tbsp (45 ml) extra-virgin olive oil, for brushing the dough, mixed with the za'atar
1 tbsp (9 g) toasted sesame seeds
½ cup (15 g) fresh cilantro leaves and tender stems, roughly chopped
½ cup (10 g) fresh mint leaves, torn or roughly chopped

Equipment (7)

Large mixing bowl
Large (12-inch / 30 cm) nonstick or cast-iron skillet
2 rimless baking sheets or inverted rimmed baking sheets, about 13×18 inches (33×46 cm)
Clean kitchen towels or plastic wrap
Rolling pin (optional)
Kitchen scale
Parchment paper

Steps

Before you start

Read the timing: the dough needs about 1 hour to rise, and the tofu topping is made while it rises.
Use firm or extra-firm tofu, not silken. Soft tofu will not brown or crumble properly.
Place two rimless baking sheets (or inverted rimmed sheets) on the oven racks when you preheat so the dough hits a hot surface.
Use only the pale, tender lower 4–5 inches (10–12 cm) of each lemongrass stalk; the green tops are too woody to eat.

1
Mix the dough
- In a large bowl, whisk the flour, instant yeast, sugar and salt.
- Add the warm water and 3 tablespoons (45 ml) olive oil.
- Stir with a wooden spoon or your hand until no dry flour remains and a shaggy, sticky dough forms, about 2 minutes.
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Ready when: No dry flour left; dough looks shaggy and slightly sticky.
Tip: If your water feels hot on your wrist it will weaken the yeast; it should feel just warm.
2
Knead until smooth
- Turn the dough onto a lightly floured counter and knead for 8 minutes, pushing with the heel of your hand, folding, and turning.
- Add flour a teaspoon at a time only if it sticks stubbornly to your hands.
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Ready when: Dough is smooth, elastic and springs back slowly when poked.
Tip: Slightly tacky dough makes the softest manakish; resist adding too much flour.
3
Let dough rise
- Grease a clean large bowl with the 1 teaspoon olive oil, add the dough and turn it once to coat.
- Cover with a towel or plastic wrap and leave in a warm spot (75–80°F / 24–27°C) for 60 minutes.
- Start the tofu steps below while it rises.
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Ready when: Dough has doubled and a floured finger leaves a dent that fills back slowly.
Tip: In a cool kitchen, rise in the oven with only the light on.
4
Press the tofu
- While the dough rises, drain the tofu, wrap it in a clean kitchen towel and set a heavy skillet or a few cans on top.
- Press for 15–20 minutes, then unwrap and crumble it into ½-inch (1 cm) pieces with your fingers.
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Ready when: Towel is damp and the tofu feels noticeably drier and firmer.
Tip: Well-pressed tofu browns instead of steaming, giving crisp edges.
5
Prep the aromatics
- Peel off the tough outer layers of the lemongrass, trim the root end and slice off the green tops, keeping the pale lower 4–5 inches (10–12 cm).
- Mince very finely, about 3 tablespoons.
- Dice the shallot, mince the garlic and chilies.
- In a small bowl, stir together the soy sauce, brown sugar, turmeric and lime juice.
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Ready when: Lemongrass is minced so fine it looks like damp sawdust.
Tip: Coarse lemongrass is fibrous and unpleasant to chew, so mince it as finely as you can.
6
Brown the tofu
- Heat the neutral oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers.
- Add the crumbled tofu in an even layer and cook, stirring only every 1–2 minutes, for 7–8 minutes.
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Ready when: Tofu is golden on most sides with dry, slightly crisp edges and no visible liquid in the pan.
Tip: Let it sit between stirs so it can brown; constant stirring prevents crisping.
7
Build the flavor
- Reduce heat to medium.
- Add the lemongrass, shallot, garlic and chili and stir constantly for 2 minutes.
- Pour in the soy sauce mixture and cook 1–2 minutes more, scraping up browned bits.
- Transfer to a plate and spread out to cool while you shape the dough.
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Ready when: Mixture smells strongly of lemongrass, shallot is soft, and the sauce has reduced to a sticky glaze with no pooling liquid.
Tip: Garlic burns quickly; lower the heat if it darkens before the sauce goes in.
8
Divide and rest doughOven 475°F / 245°C
- Place two baking sheets on the oven racks and preheat the oven to 475°F (245°C) for at least 20 minutes.
- Punch down the risen dough, divide it into 8 pieces of about 98 g each, and roll each into a smooth ball.
- Place on a floured counter, cover with a towel and rest 15 minutes.
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Ready when: Balls are smooth and relaxed, and flatten easily when pressed.
Tip: Weighing the pieces gives evenly sized flatbreads that bake at the same rate.
9
Shape and top
- Mix the za'atar into the 3 tablespoons (45 ml) olive oil.
- Cut 4 sheets of parchment to fit your hot baking sheets.
- Press and stretch four dough balls into 6-inch (15 cm) rounds on the parchment, leaving them slightly thicker at the edge.
- Dimple with your fingertips, brush with za'atar oil, and spoon about ¼ cup of cooled tofu over each, leaving a ½-inch (1 cm) border.
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Ready when: Rounds are about 6 inches (15 cm) across and evenly covered with topping.
Tip: Top the second batch only after the first goes in, so the dough does not get soggy or over-proof.
10
Bake first batchOven 475°F / 245°C
- Slide the parchment with 4 topped rounds onto the hot baking sheets (2 per sheet) and bake at 475°F (245°C) for 8–9 minutes, swapping sheet positions halfway.
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Ready when: Edges are deep golden brown, the underside is golden and firm, and the tofu is lightly toasted at the tips.
Tip: Do not overbake; manakish should stay soft and bendable, not cracker-crisp.
11
Shape and bake second batchOven 475°F / 245°C
- While the first batch bakes, shape and top the remaining four dough balls as before.
- Remove the first batch to a rack, then bake the second batch for 8–9 minutes at 475°F (245°C) until golden.
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Ready when: Edges are deep golden and bottoms are firm when lifted.
Tip: Let the oven recover its heat for 2 minutes between batches.
12
Finish and serve
- Scatter the hot flatbreads with cilantro, mint and toasted sesame seeds.
- Serve immediately with lime wedges to squeeze over each one, folding or rolling to eat.
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Ready when: Herbs are bright green and fragrant on the hot bread.
Tip: Add herbs and lime just before eating so they stay fresh and vibrant.

Good to know

Tips

Press the tofu well and give it room in the pan; crowding it causes steaming instead of browning.
Cool the topping before spreading it on the dough so the dough does not get gummy or over-proof.
A very hot baking surface gives a puffed edge and a golden base, so don't skip preheating the sheets.
Add extra chili or a spoonful of chili crisp at the table for more heat.

Make ahead

"The dough can be kneaded, covered and refrigerated up to 24 hours (let it come to room temperature for 45 minutes before dividing). The tofu topping keeps refrigerated up to 3 days; bring to room temperature before using."

Storage & reheating

"Room temperature: up to 4 hours, loosely covered. Refrigerator: up to 3 days in an airtight container. Freezer: baked flatbreads, wrapped individually, up to 2 months. Reheat at 375°F (190°C) for 5–6 minutes, or in a dry skillet over medium heat for 2 minutes per side, then add fresh herbs and lime."

Substitutions

all-purpose flour → bread flour. Gives a chewier crumb; add 1–2 tbsp extra water if the dough feels stiff.
lemongrass stalks → 2 tbsp lemongrass paste plus 1 tsp lime zest. Use if fresh stalks are unavailable; add with the garlic.
za'atar → 1 tbsp sesame seeds plus 1 tsp dried thyme and ½ tsp ground sumac. A quick homemade stand-in.
soy sauce → tamari. Makes the topping gluten-free (the dough still contains gluten).