This Vietnamese-inspired Lemongrass tofu is savory, aromatic, and packed with flavors! A simple dish that is easy to assemble and ready in 30 minutes.
I recently discovered a delicious dish I can't get enough of: lemongrass tofu! The tofu is cooked until crispy and then stir-fried with chopped lemongrass, garlic, and chilies for flavor. I like to pair it with rice or vermicelli and a side of vegetables, such as an Asian cucumber salad or snow peas stir-fry, to make it a wholesome meal.
For those new to lemongrass, it is an herb often used in Asian dishes such as sambal goreng and laksa. Its addition to the dish brings a delightful aroma and citrusy flavor.
💚Why you will love this recipe
- Fragrant, delicious, and bursting with flavors
- Nutritious and is packed with protein
- Highly versatile - goes well with many other Asian main or side dishes!
- An easy one-pan recipe that is ready in 30 minutes
🌶️What you will need
📃Ingredients notes and substitutions
- Tofu - Use extra-firm or firm tofu that has been drained and pressed beforehand, either using a tofu press or stacking something heavy on top. For more details, check out this post, ‘How to press tofu.’
- Lemongrass - You can find fresh lemongrass in some groceries or your local Asian market. It can be substituted with 2 tablespoons of lemongrass paste or frozen minced lemongrass.
- Chilies - I deseed my chilies to reduce the spice level, but you can skip this step. To make this dish extra fiery, use 2-3 bird’s eye chilies instead.
- Soy sauce - can be substituted with tamari or shoyu. Use a gluten-free brand if needed.
🔪How to make
Preparing lemongrass - Chop off the bottom ends and gently peel off the tough outer layers to get to the tender white core. Slice it into small pieces.
Frying tofu - Heat some oil in a non-stick wok or pan. Add sliced tofu into the pan without stacking or overlapping. Cook for 2-3 minutes, then flip over and cook for another 2-3 minutes until both sides are browned. Set aside.
Frying aromatics - Add onion to the wok and cook until translucent. Stir in chopped lemongrass, garlic, and chilies. Fry for a minute until fragrant.
Putting everything together - 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!
✅Helpful tips
- Removing the tough layers of lemongrass - This is a crucial step as the outer layers are fibrous and unpleasant to chew on. Chop off the bottom ends of your lemongrass and gently peel until you get to the tender inner white core.
- Other ways to cook tofu - You can also bake or cook your tofu in an air fryer.
- Baking - Spray or brush some oil on your tofu, and bake it in an oven preheated to 200C/400F for 20-25 minutes.
- Air fryer - Add your tofu pieces into the basket and spray on some oil. Cook for 12-15 minutes at 180C/350F or until they are browned.
- Spice-free version - To make this lemongrass tofu non-spicy, omit the chilies.
- Storing leftovers - Leftover tofu can be refrigerated in an airtight container for 2-3 days. Heat it in the microwave or pan when ready to serve.
🍚How to serve
Here are some of my favorite ways to serve this lemongrass tofu:
- Rice or noodles - Jasmine rice, brown rice, cooked rice vermicelli, cauliflower rice
- As a filling for banh mi or sandwiches
- Use them to fill your rice paper rolls
- To top salads or salad bowls
❔Commonly asked questions
If you follow the recommendation in this recipe, this lemongrass tofu is moderately spicy. However, you can make this dish spice-free by omitting the chilies.
🍽️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 white core. Slice it into small pieces.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
- Other ways to cook tofu - You can also bake or cook your tofu in an air fryer.
- Baking - Spray or brush some oil on your tofu, and bake it in an oven preheated to 200C/400F for 20-25 minutes.
- Air fryer - Add your tofu pieces into the basket and spray on some oil. Cook for 12-15 minutes at 180C/350F or until they are browned.
- Spice-free version - To make this lemongrass tofu non-spicy, omit the chilies.
- Storing leftovers - Leftover tofu can be refrigerated in an airtight container for 2-3 days. Heat it in the microwave or pan when ready to serve.
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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