Description
Lemongrass Tofu is a flavorful & fragrant Southern Vietnamese dish. Can be made in under 30 minutes and perfect for weeknight dinners!
Ingredients
Units
Scale
- 400 g firm or extra firm tofu
- 2-3 stalks lemongrass
- 4 cloves of garlic
- 1 bird-eyed Thai chili
- 1 pinch of salt
- 1 tbsp oil
- 2 tbsp soy sauce
- 1 tsp turmeric powder (optional, for color)
- 1 tbsp sugar
Instructions
- Cut the tofu into bite-sized pieces.
- Remove the tough outer part of the lemongrass. Finely minced the lemongrass and chili pepper. Alternatively, you can chop them into chunks and put them in a food processor.
- In a pan on medium high heat, add the oil. Once the oil is hot, add the tofu cubes and fry them until golden and crispy on both sides. Then transfer them to a plate and set aside.
- Add the minced lemongrass, garlic and chili back to the pan with 1 tbsp of oil. Stir fry for 2 minutes until fragrant.
- Add the tofu and mix with together.
- Add the soy sauce, sugar and turmeric powder (for color). Stir fry for a couple of minutes until all flavors are incorporated then transfer to a plate.
- Serve the lemongrass chili tofu with rice or vermicelli noodles, cucumber, and coriander to balance the savory and spicy flavor.
Notes
The tofu can be stored in the fridge for up to 3 days.
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: vietnamese