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This Vietnamese-inspired lemongrass tofu is bold, citrusy, and packed with flavor with only simple pantry ingredients – perfect with rice and noodles! Plus, it’s ready in just 30 minutes!
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Why You’ll Love This Lemongrass Tofu Recipe
Lemongrass tofu is a simple, crowd-pleasing dish that tastes way fancier than it is. This Vietnamese-inspired stir-fry uses basic, budget-friendly ingredients for a bold, vibrant, flavor-packed dish. It’s quick and simple enough for weeknights, but impressive enough for guests.
Even better, there’s no marinating. Just pan-fry the tofu until crispy and toss it in the aromatic glaze made with ingredients like lemongrass, garlic, onion, soy sauce, and brown sugar, for a perfectly balanced sweet, tangy, savory flavor in 30 minutes. Garnish with peanuts and fresh herbs like cilantro, Thai basil, or mint for extra flavor, and enjoy over rice, noodles, in spring rolls (like these fresh rainbow rolls), and more.
Looking for even more flavor-packed tofu dishes? Try my sticky lemon tofu, spicy tofu with coconut lime sauce, crispy salt and pepper tofu, or this quick teriyaki tofu stir fry.
Ingredient Notes
Refer to the recipe card for the FULL list of ingredients and quantities.
Recipe Variations
- Vegan fish sauce: Replace a little soy sauce for flavor depth.
- Spice: Add red pepper flakes, cayenne, or finely chopped red or green chili.
- Creamy: Add a splash of coconut milk at the end.
- Bell peppers: (red, orange, yellow) Finely diced, perfect for lemongrass tofu stir-fry.
- Other vegetables: i.e., snow peas, thinly sliced carrots, zucchini, baby corn, broccoli, bok choy, or spinach/kale will bulk up this tofu lemongrass recipe.
How to Make Lemongrass Tofu
Step 1: First, if you haven’t already, drain and press the tofu for 30 minutes, pat dry, and cut into ½-1-inch cubes. Also, mince the lemongrass, and thinly slice the onion and garlic. Then, in a small bowl, whisk the lemongrass, vinegar, soy sauce, brown sugar, water, and cornstarch. Set aside.
Step 2: Heat the oil in a large skillet over medium-high heat. Pan-fry the tofu in a single layer for 3-5 minutes per side until golden brown and crispy all over. Set on a paper towel-lined plate (to absorb excess oil).
To prepare lemongrass: Trim the wooden ends, remove tough outer layers, then tenderize the bulbous part with a rolling pin. Slice in half lengthwise, then once more, and finely chop.
Step 3: Sauté the onion and garlic for 3-4 minutes until tender and slightly charred. Add the pan-fried tofu and lemongrass sauce mixture and stir to coat the tofu.
Step 4: Once the sauce has thickened, turn off the heat, cover with a lid, and let it sit for 5 minutes for the flavors to absorb. Toss the lemongrass tofu stir-fry once more, optionally garnish with chopped peanuts and green onion (or cilantro). Enjoy!
FAQs
Absolutely! First thaw it first, then chop.
Bake tofu in a single layer on a tray, sprayed with oil, for about 30 minutes at 400°F/200 °C, flipping halfway, OR air fry for 12-15 minutes.
Pro Recipe Tips
- Press the tofu: For the best texture and sauce absorption. Refer to this guide to pressing tofu.
- For tender tofu: Freeze and thaw the tofu before using it. It becomes chewier and ‘meatier’.
- Save lemongrass scraps: The woody, dry bits can be used for lemongrass tea, soups (removed before serving), etc.
- For the crispiest tofu: Lightly dust it with cornstarch and don’t move it around while pan-frying – cook untouched until crispy on each side.
- Taste and adjust: Tweak any sauce element – sweet, acid, salt, etc.
Serving Suggestions
- Steamed basmati, jasmine rice, or brown rice (like this creamy brown rice).
- Vermicelli or rice noodles (like in this creamy rice noodle stir fry)
- Romaine lettuce – to make Vietnamese-inspired tofu lettuce cups (similar to these jackfruit lettuce cups)
- Use it in rice paper spring rolls
- Make Lemongrass Tofu Bánh Mì – in baguettes with pickled carrot, cucumber, herbs, and this healthy vegan mayonnaise.
Storage Instructions
Fridge: Store tofu with lemongrass sauce in an airtight container for 4 days.
Freezer: In a freezer-safe container for up to 3 months, then thaw in the refrigerator overnight. Just note that the texture becomes spongier/’meatier’. Don’t freeze it if you use frozen tofu.
Reheat: In a microwave or in a skillet over medium heat until heated through.
More Easy Tofu Recipes
Vegan Dinners
Sweet and Sour Tofu
Vegan Dinners
Sticky Sesame Tofu
Vegan Dinners
General Tso’s Tofu
Vegan Dinners
Easy Tofu Adobo
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Lemongrass Tofu
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Ingredients
- 2 stalks lemongrass peeled and minced
- 1 tablespoon rice vinegar
- ⅓ cup soy sauce
- ½ tablespoon + 1 teaspoon brown sugar
- ½ cup water , or low-sodium veg broth
- 1 tablespoon cornstarch
- 2-3 tbsp high-heat oil
- 1 pound extra firm tofu pressed and dried
- 1 small yellow onion thinly sliced
- 2 garlic cloves thinly sliced
- ¼ cup chopped peanuts (for garnish)
- Green onion or cilantro sliced (for garnish)
Instructions
- In a small bowl, whisk together the minced lemongrass, rice vinegar, soy sauce, brown sugar, water, and cornstarch. Set aside.
- Heat the oil in a large pan over medium-high heat.
- Carefully add the tofu and cook until all sides are golden brown. Remove the tofu from the pan and place it on a paper towel-lined plate to absorb excess oil.
- In the same pan, add the sliced onion and garlic. Sauté for 3–4 minutes, or until the onion is slightly charred.
- Return the tofu to the pan and pour in the sauce. Gently mix to coat the tofu evenly.
- Cover with a lid, turn off the heat, and let the flavors absorb for 5 minutes.
- Toss once more before serving. Garnish with chopped peanuts, green onions, or cilantro.
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Notes
- Press the tofu: For the best texture and sauce absorption.
- For tender tofu: Freeze and thaw the tofu before using it. It becomes chewier and ‘meatier’.
- Save lemongrass scraps: The woody, dry bits can be used for lemongrass tea, soups (removed before serving), etc.
- For the crispiest tofu: Lightly dust it with cornstarch and don’t move it around while pan-frying – cook untouched until crispy on each side.
Love this tofu dish!