Lemongrass Tofu

5 from 1 vote

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!

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Lunch

Cuisine: Asian

Diet: Vegan

Servings: to 6

Calories: 225kcal

Author: Toni Okamoto

Equipment

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.

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.

Nutrition