Easy Lemongrass Tofu

Ingredients

• 60 mloil
• 227 gfirm tofu, sliced into 2.5 cm-thick rectangles
• 15 mloil
• 1shallot, minced
• 2 clovesgarlic, minced
• 2 stalks (about 45 ml minced)lemongrass, finely minced
• 1 smallThai chilli (optional)
• 30 mlsoy sauce
• 5 mlsugar
• 5 mlvegan oyster sauce
• 60 mlwater

Instructions

1. 1

   Fry the tofu

   Heat 60 ml oil in a large non-stick frying pan over medium heat. When hot, add the tofu and fry for 5–7 minutes per side, until golden brown. Depending on the tofu, it may need a little longer.

2. 2

   Drain the tofu

   Transfer the browned tofu to a plate lined with kitchen paper to absorb excess oil, then set it aside.

3. 3

   Cook the aromatics

   Heat 15 ml oil in a non-stick frying pan over medium heat. Add the shallot, garlic, lemongrass and chilli, if using, and sauté for 2–3 minutes, until fragrant.

4. 4

   Coat the tofu

   Return the fried tofu to the pan and stir so the aromatics coat the pieces.

5. 5

   Simmer the sauce

   Add the soy sauce, sugar, vegan oyster sauce and water. Bring to a simmer and cook for 5–7 minutes, stirring from time to time, until the sauce has reduced and most of it has been absorbed by the tofu.

6. 6

   Serve immediately

   Serve with white rice, quinoa or sautéed vegetables.

What is lemongrass tofu?

Lemongrass tofu is a tofu dish flavoured with the bright, citrusy aroma of lemongrass and a savoury sauce. Lemongrass is used in a range of Asian cuisines, and this version brings it together with soy sauce, garlic, shallot and optional Thai chilli.

The tofu is browned before it meets the sauce, giving it a firm exterior that can take on the aromatics. A short simmer then lets the flavours mingle without losing the tofu's shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 252 calories, 11g protein, 9g carbs, 21g fat.

The tofu provides protein, while the sugar and any rice or quinoa served alongside contribute carbohydrates. Most of the fat comes from the frying oil; serve with vegetables and a moderate portion of rice to balance the plate.

Choose and prepare the tofu

Firm tofu: its sturdier texture helps the slices brown and hold together during frying and simmering. Cut the pieces evenly so they cook at a similar rate.

Lemongrass: mince it finely so its flavour spreads through the sauce and the pieces are pleasant to eat. Use the tender inner part of the stalks.

Get a golden finish

Hot oil: let the oil heat in the pan before adding the tofu, then give the slices time to brown on each side. If they stick, wait a little longer before trying to turn them.

Room to fry: avoid crowding the pan, which can make browning harder. Fry in batches if needed, then drain the tofu on kitchen paper as directed.

Build the aromatic base

Gentle sauté: cook the shallot, garlic, lemongrass and optional chilli for 2–3 minutes, just until fragrant. Keep them moving so the garlic does not burn.

Chilli choice: the Thai chilli is optional, so leave it out for a milder result or include it for extra heat.

Reduce the sauce

Steady simmer: once the liquids are in the pan, keep the mixture at a simmer for 5–7 minutes and stir from time to time. The sauce should reduce, with most of it absorbed by the tofu.

Doneness cue: the tofu should be coated and the pan should no longer look watery. If the sauce needs more time, continue simmering briefly while keeping an eye on the pan.

What to serve alongside

Rice or quinoa: serve the tofu with either to make a filling meal and catch any sauce left on the plate.

Vegetables: sautéed vegetables add colour and a contrasting texture. Serve the tofu as soon as it is ready for the best contrast between its browned exterior and saucy coating.

Recipe notes & tips

• Cut the tofu into similarly sized rectangles so the pieces brown at about the same pace.
• Let the oil heat before adding the tofu for a better chance of an even golden surface.
• Mince the lemongrass finely so it blends more evenly into the sauce.
• Keep the aromatics moving as they sauté to reduce the risk of burning the garlic.
• Stir gently once the tofu is back in the pan to help keep the slices intact.

Variations

• Skip the chilli: leave out the Thai chilli for a milder sauce.
• Add vegetables: serve with sautéed vegetables for extra colour and texture.
• Swap the grain: use quinoa instead of white rice, as suggested in the method.
• Make it gluten-free: use a suitable gluten-free soy sauce and vegan oyster sauce.
• Add more citrus aroma: finely mince the tender inner lemongrass and distribute it evenly through the sauce.

Common mistakes to avoid

• Turning too soon: if the tofu resists when you try to lift it, give it more time to brown before turning.
• Crowding the pan: the tofu may not brown evenly; fry it in batches if necessary.
• Burning the garlic: sauté the aromatics over medium heat and keep them moving.
• Chopping lemongrass too coarsely: mince it finely so it mixes through the sauce.
• Stopping while the sauce is watery: simmer for the full 5–7 minutes, stirring occasionally, until it has reduced.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a pan until hot, adding a small splash of water if the sauce has become too thick.

Frequently asked questions