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This Vietnamese-inspired Lemongrass Tofu Recipe tosses fried tofu in a vibrant, citrusy, and savory lemongrass sauce. The infusion of South Asian flavors makes this dish a winning easy lunch or dinner! Vegan, Gluten-Free Option.
This Vegan Lemongrass Tofu Recipe combines bright and lemony lemongrass with meaty fried tofu pieces, bright and bold Thai chiles, and a savory 3-ingredient stir fry sauce. It’s a straightforward 30-minute meal jam-packed with amazingly complex flavors that’ll have you eating right out of the skillet!
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Simple Recipe; BIG Flavors!
Chances are you’ve seen Vietnamese lemongrass tofu (Đậu Hũ Sả) on the menu at your local Vietnamese restaurant. This dish tosses crispy tofu pieces with stir-fried lemongrass, chiles, shallots, sometimes red bell peppers, and a soy sauce-based sauce. I love its unique, complex, and vibrant flavors so much that I decided to recreate my own version at home!
My Vegan Lemongrass Tofu is similar to the restaurant version but I used a higher sauce-to-tofu ratio because I can’t get enough of saucy tofu recipes. I combined pan-seared tofu triangles with sautéed lemongrass, shallots, and Thai chile peppers before dousing them all in a simple sweet and savory sauce. The result? Meaty tofu pieces infused with mouthwatering South Asian flavors with plenty of sauce to go around.
You can serve lemongrass tofu as a show-stopping protein for dinner, but the saucy tofu pieces are also fantastic rolled in spring rolls, topped on a grain bowl, or stuffed in a banh mi. Or, keep things simple and top the tofu on a bowl of cooked rice with an extra slathering of sauce to indulge in those incredible lemongrass flavors.
Ingredients for Lemongrass Tofu
This recipe cooks tofu, Vietnamese aromatics, Thai chiles, and a handful of simple seasonings and pantry staples together in one pan to give you an outstanding dish in mere minutes! These are the key ingredients you need:
- Lemongrass: lemongrass is a tough and fibrous herb with a unique citrus flavor. In this recipe, it’s chopped finely and sautéed in a healthy dose of oil with shallots and garlic to bring out its wonderfully bright and piney flavors. You can buy lemongrass at many well-stocked grocery stores or at Asian grocery stores, or you can stick with frozen lemongrass (thawed before cooking) if that’s all that’s available where you live.
- Extra-Firm Tofu: the tofu is cut into triangles, seared in a hot oiled pan, and simmered in the lemongrass sauce until they’re golden and crispy on the outside and full of Vietnamese-inspired flavors on the inside. Remember to press the tofu before you start cooking!
- Thai Red Chiles: these small and bright red chiles are an essential part of South Asian cooking, lending some sweetness and heat to each bite. Pick up a few fresh chiles when you’re shopping for the lemongrass and use any extras in this Vegan Kung Pao Tofu or this Thai Red Curry Vegetable Soup. Can’t find chilis? See the recipe notes for substitutions!
- Soy Sauce: it’s combined with warm water and cane sugar to make a simple stir fry sauce.
- Cornstarch: a couple teaspoons of cornstarch thickens the sauce and helps it coat every piece of tofu. Arrowroot or tapioca starch should work as substitutes.
How to Make Vegan Lemongrass Tofu
- Whisk the warm water, cane sugar, soy sauce, MSG, and cornstarch in a small bowl. Set aside.
- Warm the oil in a large pan or wok, then add the tofu triangles. Sear on both sides until browned. Transfer to a plate and sprinkle with salt.
- Add more oil to the pan before adding the shallots. Sauté until translucent, then add the lemongrass, Thai chile, and garlic. Sauté until the garlic is fragrant.
- Return the tofu to the pan and pour the stir fry sauce over top. Simmer until the sauce thickens and reduces.
- Transfer the tofu and lemongrass sauce to a serving dish and garnish with a drizzle of lime juice. Serve hot as desired and enjoy.
Caitlin’s Cooking Tips
- How to prepare lemongrass for cooking: Peel the outer leaves and carefully use a sharp chef’s knife to trim the dark green fronds and the woody tip of the white bulb/root. Discard the trimmed pieces, then finely chop the lemongrass to extract as much flavor as possible. If slicing the lemongrass by hand feels intimidating, roughly chop it before pulsing the pieces in a food processor until finely chopped.
- Press the tofu for the best results: Before you start cooking, press the tofu in a tofu press or wrap the brick in a clean kitchen towel or with paper towels and place a heavy book or flat object on top. Allow it to drain for 15 to 30 minutes. This step is crucial because pressed tofu absorbs the flavors of the aromatics and sauce more easily and becomes more tender and meaty.
Serving Suggestions
The explosion of Vietnamese-inspired flavors in this easy tofu recipe makes it a no-brainer for special or everyday dinners. The lemongrass sauce-slathered tofu pieces are delicious as a main dish but get even better when they’re served over cooked white rice or rice noodles, stuffed into these Vegan Summer Rolls, or layered in a vegan banh mi.
This recipe is also a perfect fit for meal prep! Use the pre-cooked lemongrass tofu as a tasty protein for your usual weekday grain bowl or salad, or go all out and layer the pieces over these Vietnamese-Inspired Rice Bowls or these Vermicelli Noodle Bowls.
If you’re looking for more flavor-packed tofu recipes, you’ll also love this Sweet and Sour Tofu, this Sticky Chinese Eggplant and Tofu, this Crispy Orange Tofu, and this 30-Minute Teriyaki Tofu! These 30+ Amazing Vegan Tofu Recipes will make your mouth water, too.
How to Store Leftover Lemongrass Tofu
Wait for the leftover tofu and lemongrass sauce to cool before transferring them to an airtight container. They’ll keep for up to 4 days in the refrigerator.
The leftovers are best reheated in a skillet or wok over medium heat to retain the tofu’s crispiness and to make the consistency saucy once again. If you’re in a hurry, zap the leftovers in the microwave for 1 to 2 minutes instead.
Freezing is not recommended.
Substitutions and Variations
- Thai Chiles Substitute: You can make this recipe extra spicy by substituting the red chile peppers with 1 green Thai chile or 1/2 teaspoon of red chili flakes.
- Gluten-Free Option: Make the stir fry sauce with tamari or gluten-free soy sauce instead of regular soy sauce.
- Tofu Substitute: You can substitute the seared tofu triangles with baked tempeh triangles instead.
Recipe FAQs
You should only use the light green stock (usually the bottom 4 to 5 inches). The dark green lemongrass leaves and the white roots at the bottom are too fibrous and tough to be eaten (although you can use them to flavor vegetable stock or a soup).
Lemongrass is commonly eaten raw and added to Thai salads, and it’s an integral component of Thai green curry paste. You can also add lemongrass to soups and curries when you want to add a touch of citrus.
Yes. Toss the tofu triangles in a drizzle of olive oil and 3 tablespoons of cornstarch, lay them in a single layer on a baking sheet, and bake in a 425ºF oven for about 30 minutes or until golden and crispy, flipping halfway.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Lemongrass Tofu
Ingredients
- 3 stalks lemongrass
- 1 large or 2 small shallots fine dice (or sub 1 bunch of green onions)
- 1 14 ounce block extra firm tofu, pressed*
- Avocado oil for frying
- 3-5 cloves garlic minced
- 1-2 thai red chiles fine dice; see notes for substitutions
- 1/2 cup warm water
- 1 teaspoon cane sugar
- 3 tablespoons low sodium soy sauce or tamari
- Pinch of MSG optional
- 2 teaspoons cornstarch
- Kosher salt to taste
- Lime wedges for serving (optional)
Instructions
- Prep: Line a large plate or small baking sheet with a paper towel and set aside. Trim the dark green portion and the tip of the bulb off of each lemongrass stalk. Use a sharp knife to finely chop the lemongrass (alternatively, you can roughly chop it, then pulse in a food processor until finely chopped)
- Stir Fry Sauce: Add the warm water, cane sugar, soy sauce, MSG (if using), and cornstarch to a small jar or glass. Whisk well, then set aside
- Pan-Fry the Tofu: Cut the tofu into cubes or triangles. Heat a large pan (I used a wok) over medium-high heat and add enough oil to coat the bottom of the pan. Once the oil is warm, add the tofu to the pan. Sear the tofu for 3 to 5 minutes on each side, until browned. Remove the tofu from the pan and place on the lined plate or baking sheet. Sprinkle it with salt and set aside.
- Aromatics: Add more oil to the wok or pan if necessary. Add the shallots to the oil and sauté for 3 to 5 minutes, until translucent. Add the lemongrass, chili, and garlic to the pan and sauté for an additional 2 to 3 minutes, until the garlic is fragrant.
- Simmer: Return the tofu to the pan and pour the stir fry sauce on top. Bring to a simmer and cook down for 5 to 10 minutes, stirring occasionally, until the sauce has thickened to your liking.
- Serve: Transfer the tofu and lemongrass sauce to a serving dish. Serve with a fresh drizzle of lime juice. if desired. Serve over rice, rice noodles, in wraps, in a vegan banh mi, or as desired
Recipe Notes
- Pressed Tofu: Remove the tofu from its package and press for 15 to 30 minutes to remove any extra moisture. I like to use a tofu press, but you can also wrap the tofu in a clean kitchen towel or with paper towels and place a heavy book or flat object on top of it.
- Thai Chiles: Red Thai chiles are a little sweeter and more mild than green Thai chiles. That being said, you can replace the red chiles in this recipe with 1 green thai chile, or use 1/2 teaspoon of red chili flakes to add a little heat.
- Gluten-Free: Use tamari or a gluten-free soy sauce to make this recipe gluten-free
- Nutrition facts are only an estimate and do not include cooking oil.
