This Vietnamese lemongrass tofu is vibrant, aromatic, and packed with bold flavors. It comes together in just 30 minutes and pairs beautifully with rice or noodles for a quick, satisfying meal. Easy to make and highly versatile, this dish is perfect for busy weeknights!
Crispy tofu is coated in fragrant lemongrass, garlic, and chilies, creating a bold and flavorful bite in every piece. It’s delicious with rice or tossed into stir-fried noodles, like my fried rice vermicelli or bami goreng.
I recently discovered Vietnamese lemongrass tofu, and I just can’t get enough of it! This popular dish is incredibly fragrant, citrusy, and bursting with fresh flavors.
It pairs beautifully with lighter sides like Asian cucumber salad or a quick snow pea stir-fry. I also love using it as a filling for tofu rice paper rolls for a fresh and flavorful twist!
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💚Why you will love this lemongrass tofu
- Light and refreshing, perfect for warmer days
- Low effort, one-pan, and ready in just 30 minutes
- Great for meal prep—toss it into rice, noodles, salads, or even fried rice, like my green curry fried rice or frozen vegetable fried rice!
🌶️What you will need
- Tofu – Use extra-firm or firm tofu for the best texture. Press it beforehand with a tofu press or by stacking something heavy on top.
- Lemongrass – Adds a fragrant, lemony aroma and is a staple in dishes like my vegan laksa and sambal goreng. Frozen lemongrass works too!
- Chilies – Deseed to mellow the heat or leave them in for a spicier kick. For extra heat, swap in bird’s eye chilies.
- Spice-free option – Simply omit the chilies for a milder version.
Where to find & how to prepare lemongrass
Look for lemongrass at Asian markets or well-stocked supermarkets. Trim ½ inch off the bottom, then peel away the tough outer layers until you reach the pale, tender stalk. Slice thinly into rings, and it’s ready to use!
🔪How to make
Step 1: Heat oil in a non-stick pan, add sliced tofu, and cook for 2-3 minutes per side until golden. Set aside.
Step 2: Add onion to the pan and fry for 2-3 minutes until translucent
Step 3: Then, stir in garlic, lemongrass, and chilies, cooking for 1 minute until fragrant.
Step 4: Return the tofu to the pan and add soy sauce and sugar. Toss until heated through. Your lemongrass tofu is ready to serve!
🍳Other ways to cook tofu
Baking – Lightly oil tofu and bake at 200C/400F for 20-25 minutes.
Air Frying – Spray tofu with oil and air fry at 180C/350F for 12-15 minutes until browned.
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❄️Storing and reheating
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a pan until warm.
Freezing is not recommended, as the tofu may release water and turn soggy.
❔Commonly asked questions
Restaurant-style lemongrass tofu is usually on the spicier side, but making it at home lets you adjust the heat to your liking. Follow the recipe for a moderate spice level, add extra chilies for more heat, or simply omit them for a spice-free version!
For culinary purposes, stick to the inner pale yellow core near the root, as it’s the most tender and flavorful. Peel away the tough outer layers until you reach the soft center. Slice it up, then it’s ready to use!
🍽️More Asian tofu recipes
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📖 Recipe
Lemongrass Tofu
Ingredients
- 2 stalk lemongrass (or 2 tablespoons of lemongrass paste/ frozen minced lemongrass)
- 1 block extra-firm tofu drained and pressed (14oz/ 400g)
- 2 medium shallots diced
- 3 cloves garlic minced
- 1-2 bird's eye chilies deseeded*
- 2 tablespoons soy sauce or vegan fish sauce
- 1 teaspoon sugar
Instructions
- Preparing lemongrass - Chop off the bottom ends, and gently peel off the tough outer layers to get to the tender pale yellow core. Slice it into small rings.2 stalk lemongrass
- Heat a tablespoon of oil in a non-stick wok or pan over medium-high. Add sliced tofu into the pan without stacking or overlapping.1 block extra-firm tofu
- Cook for 2-3 minutes, then flip over and cook for another 2-3 minutes, until both sides are browned. Set aside.
- Add other ½ tablespoon of oil to the wok, then toss in shallots and cook until translucent.2 medium shallots
- Stir in chopped lemongrass, garlic, and chilies. Fry for a minute until fragrant.3 cloves garlic, 1-2 bird's eye chilies
- Add tofu along with soy sauce and sugar to the pan. Toss and fry until tofu is hot. Your lemongrass tofu is ready to be served!2 tablespoons soy sauce, 1 teaspoon sugar
Notes
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Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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