lemongrass tofu

Mum&#039;s EASY Lemongrass Chili Tofu makes feeding the family a breeze AND it can be on the table in just 15 minutes using only 7 ingredients!

Lemongrass Chili Tofu (Đậu Hũ Chiên Sả Ớt)

lemongrass ((blitzed until fine))

soy sauce ((or

salt ((or

tsp honey ((or

tbsp cooking oil

chili ((optional))

Cut up the fried tofu into smaller chunks (or leave as is if preferred).

Marinate the tofu with the lemongrass, honey, salt, soy sauce and chili for a minimum of 5 minutes.

Oil a wok on medium to high heat, then sear the tofu for 3 minutes on both sides or until golden brown. Mum&#039;s Tip: Don&#039;t throw away the marinade in the bowl. Instead, scrape the lemongrass over the tofu as you fry.

Serve the Lemongrass Chili Tofu as is over rice!

Tender and juicy tofu sautéed in a citrusy and spicy lemongrass sauce! Serve with steamed white rice or sautéed vegetables. With just 9 ingredients and 45 minutes to prepare!

Easy Lemongrass Tofu

tofu

tbsp oil

shallot (minced)

garlic

lemongrass stalks* (finely minced (about 3 tbsp minced))

Thai chili (optional)

soy sauce

tsp sugar

oyster sauce

water

Heat the oil in a large non-stick skillet over medium heat. Once hot, add the tofu slices and fry for 5-7 minutes on each side or until golden brown. Depending on the type and brand of tofu used, this step can take a bit longer.

Once golden brown, transfer the tofu to a plate lined with kitchen paper towels to remove excess oil. Set aside.

Heat one tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the minced shallots, garlic, lemongrass, and chili if using. Sauté for 2-3 minutes or until fragrant.

Next, add the fried tofu slices to the skillet and stir to coat the tofu with the aromatics.

Pour in the soy sauce, sugar, vegan oyster sauce, and water. Bring to a simmer and let simmer for 5-7 minutes, stirring from time to time. The sauce should have reduced by now, and most of it will have been absorbed by the tofu.

Serve immediately with white rice, quinoa, or sautéed vegetables! This lemongrass tofu will keep for up to 3 days in the refrigerator.

Just did this recipe today, and used it in bánh mì.   I confess that I couldn't stop with one bánh mì and had two large sandwiches in one meal.  

Lucky for me, the international markets in this area sell the frozen minced lemongrass, making the prep super easy.

And now I have more slices left from the recipe, to use with another meal (I'm thinking forbidden rice? or bánh xeo?).

A note about those dry outer layers of the lemon grass stalks - you can chop them up and make a lovely hot tea with just them, or add to any other herbs or tea leaves.  Enjoy hot or over ice.

Do you have any tips for keeping tofu from sticking in the pan? I stopped using Teflon and have stainless steel pans, which work great for pretty much everything except tofu, which always sticks to the bottom no matter how much oil I add. Thanks.

Why does this look so mouth-watering? Can you stop posting such tasty dishes! 😜
I think my husband would love it. Can’t wait to cook for him tonight 😊
Thanks for the recipe!!!

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