Lemongrass Tofu

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.

Course Main

Cuisine Vietnamese

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 86kcal

Author Caitlin Shoemaker

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)

US Customary - Metric

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

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.

Nutrition