Vietnamese Lemongrass Tofu
Aromatic, citrusy, and mildly spicy, this Vietnamese lemongrass tofu will be a favorite! Ready in 30 minutes and requiring minimal prep, it makes the perfect weeknight dinner.
Servings: 3 servings
Calories: 151kcal
Ingredients
- 2 stalk lemongrass (or 2 tablespoons of lemongrass paste/ frozen minced lemongrass)
- 1 block extra-firm tofu (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
*Tofu – Extra-firm tofu is preferred. If using firm tofu, you will need to press it beforehand.
**Chilies - I deseed mine to mellow the heat, but you can leave them in for a spicier dish. Or go with bird’s eye chilies for more heat.
Storing leftovers - Leftover lemongrass tofu can be refrigerated for 3-4 days. Reheat in the microwave or on the stove before serving.
Nutrition
Calories: 151kcal | Carbohydrates: 11g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 679mg | Potassium: 165mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 187mg | Iron: 3mg
