Vietnamese Lemongrass Chilli Tofu
Vietnamese Lemongrass Chilli Tofu
Ingredients
- 600 g tofu, pressed and cut into small, even cubes
- 5 stalks lemongrass, finely minced
- to taste chilli, minced
- as needed cooking oil, for frying
- as needed water, for sauce
For the Sauce
- 1 tablespoon sugar
- 2 tablespoons fish sauce, or vegan alternative
- 1 tablespoon oyster sauce
- 1 tablespoon chilli sauce
- 1/2 teaspoon mushroom seasoning
- to taste black pepper
Instructions
- 1
Press the 600g block of tofu to remove excess water. Once pressed, cut the tofu into small, even cubes.
⏱️ 10 min
- 2
Heat cooking oil in a pan over medium-high heat. Add the tofu cubes to the hot oil and fry until they are golden brown and crispy on all sides. Once crispy, remove the tofu from the pan and set aside.
⏱️ 10 min
- 3
Finely mince the 5 stalks of lemongrass. Also, mince the chilli (amount to taste, as desired for spiciness).
⏱️ 5 min
- 4
In a small bowl, combine 1 tablespoon sugar, 2 tablespoons fish sauce (or vegan alternative), 1 tablespoon oyster sauce, 1 tablespoon chilli sauce, 1/2 teaspoon mushroom seasoning, black pepper, and a small amount of water. Stir the mixture well until the sugar dissolves and the sauce is thoroughly combined. The water is added to achieve the desired consistency for the sauce.
⏱️ 5 min
- 5
In the same pan (or a clean one) with a small amount of oil, add the minced lemongrass and chilli. Sauté until fragrant, stirring constantly to prevent burning.
⏱️ 3 min
- 6
Pour the prepared sauce mixture into the pan with the sautéed aromatics. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 7
Add the crispy fried tofu cubes back into the pan with the simmering sauce. Toss gently to ensure all the tofu pieces are evenly coated with the rich sauce.
⏱️ 3 min
- 8
Continue to cook for a short period, allowing the sauce to thicken slightly and cling to the tofu. Serve the Vietnamese Lemongrass Chilli Tofu hot, ideally with rice or as a filling for a sandwich.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Lemongrass Chilli Tofu
- 600 g tofu, pressed and cut into small, even cubes
- 5 stalks lemongrass, finely minced
- to taste chilli, minced
- as needed cooking oil, for frying
- as needed water, for sauce
For the Sauce
- 1 tablespoon sugar
- 2 tablespoons fish sauce, or vegan alternative
- 1 tablespoon oyster sauce
- 1 tablespoon chilli sauce
- 1/2 teaspoon mushroom seasoning
- to taste black pepper
Instructions
- 1
Press the 600g block of tofu to remove excess water. Once pressed, cut the tofu into small, even cubes.
⏱️ 10 min - 2
Heat cooking oil in a pan over medium-high heat. Add the tofu cubes to the hot oil and fry until they are golden brown and crispy on all sides. Once crispy, remove the tofu from the pan and set aside.
⏱️ 10 min - 3
Finely mince the 5 stalks of lemongrass. Also, mince the chilli (amount to taste, as desired for spiciness).
⏱️ 5 min - 4
In a small bowl, combine 1 tablespoon sugar, 2 tablespoons fish sauce (or vegan alternative), 1 tablespoon oyster sauce, 1 tablespoon chilli sauce, 1/2 teaspoon mushroom seasoning, black pepper, and a small amount of water. Stir the mixture well until the sugar dissolves and the sauce is thoroughly combined. The water is added to achieve the desired consistency for the sauce.
⏱️ 5 min - 5
In the same pan (or a clean one) with a small amount of oil, add the minced lemongrass and chilli. Sauté until fragrant, stirring constantly to prevent burning.
⏱️ 3 min - 6
Pour the prepared sauce mixture into the pan with the sautéed aromatics. Bring the sauce to a gentle simmer.
⏱️ 2 min - 7
Add the crispy fried tofu cubes back into the pan with the simmering sauce. Toss gently to ensure all the tofu pieces are evenly coated with the rich sauce.
⏱️ 3 min - 8
Continue to cook for a short period, allowing the sauce to thicken slightly and cling to the tofu. Serve the Vietnamese Lemongrass Chilli Tofu hot, ideally with rice or as a filling for a sandwich.
⏱️ 2 min