Lemongrass Tofu

Ingredients

• 454 g (1 lb)extra-firm tofu
• as neededneutral oil, for cooking
• 4 short stalks (about 3 tbsp finely minced)lemongrass
• 1 smallAsian shallot, diced
• 1–2long green chillies or chillies of choice, optional
• ½red pepper, diced
• 2 tspsugar
• 2 tspdark soy sauce
• 2 tbspsoy sauce, or to taste
• 1–2 tbspwater, for deglazing
• as desiredsliced chillies, optional topping
• as neededrice, to serve

Instructions

1. 1

   Press the tofu

   Wrap the tofu in a clean kitchen towel and set a heavy object, such as a board, on top to press out excess liquid. Cut it into cubes or another shape of your choice.

2. 2

   Fry until crisp

   Heat a large non-stick pan with some oil over medium to medium-high heat. Fry the tofu on each side until golden and crisp, then remove it from the pan and set aside. Alternatively, deep-fry, bake or air-fry it; if baking or air-frying, spray or brush it with oil.

3. 3

   Prepare lemongrass

   If the fresh lemongrass still has tough outer layers, trim off the root ends and peel away the outer layers until you reach the tender centre. Use the bottom 7.5–12.5 cm (3–5 inches), then finely chop or mince it with a sharp knife. If using frozen lemongrass, thaw it completely.

4. 4

   Heat the pan

   Heat a large wok or pan over medium-high heat; you can use the same pan you used for the tofu. Once hot, add a generous amount of oil.

5. 5

   Stir-fry vegetables

   Add the shallot, chillies and red pepper. Stir-fry for 1–2 minutes, until the shallot is translucent.

6. 6

   Cook lemongrass

   Add the minced lemongrass and stir-fry for 1–2 minutes, or until tender and aromatic.

7. 7

   Add the sauces

   Stir in the sugar and dark soy sauce, then reduce the heat to medium to help prevent the sugar from burning quickly.

8. 8

   Finish the tofu

   Add the fried tofu and soy sauce, turn up the heat and mix well with the aromatics. Add 1–2 tbsp water to deglaze the pan if needed.

9. 9

   Serve while hot

   Turn off the heat and serve the tofu hot, topped with sliced chillies if desired. Serve with rice.

What is lemongrass tofu?

This is a tofu stir-fry built around the bright, citrusy scent of lemongrass, with shallot, chilli and pepper adding savoury depth and a little heat. Its flavour combination is inspired by Vietnamese and Chinese cooking.

Here, the tofu is fried separately before it meets the aromatics. That gives it a crisp exterior while keeping the cooking of the fragrant ingredients quick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 288 calories, 20g protein, 12g carbs, 18g fat.

The tofu supplies most of the protein and some of the fat, while the sugar and pepper contribute carbohydrates; the cooking oil and tofu account for much of the fat. Serve it with a portion of rice and add a non-starchy vegetable on the side to round out the plate.

Choosing and preparing tofu

Extra-firm tofu: this holds its shape well during pan-frying and tossing. Pressing it first removes excess moisture, helping the outside brown rather than steam.

Crisp edges: give the pieces room in the pan and let each side colour before turning. You can also bake, air-fry or deep-fry the tofu, as the method notes.

Getting the lemongrass ready

Tender centre: remove the tough outer layers and trim the root end if needed. The recipe uses the bottom 7.5–12.5 cm (3–5 inches) of each stalk.

Fine mince: chop the lemongrass finely so it cooks through and distributes throughout the dish. Frozen lemongrass should be fully thawed before chopping or cooking.

The aromatic stir-fry

Shallot, chillies and pepper: stir-fry these first for 1–2 minutes, stopping when the shallot turns translucent. This short start keeps the vegetables from losing all their texture.

Lemongrass: add it next and cook for another 1–2 minutes, until tender and fragrant. The scent is a useful cue that it is ready for the sauces.

Balancing the sauces

Dark soy and sugar: stir them together with the aromatics over medium heat. Lowering the heat at this point helps keep the sugar from scorching.

Soy sauce and water: add the tofu and soy sauce, then toss everything together over higher heat. A splash of the measured water can loosen browned bits from the pan and help coat the tofu.

Texture and timing

Golden tofu: fry until the pieces are browned and crisp on the sides, then set them aside so they do not soften while the aromatics cook.

Quick finish: the vegetable and lemongrass stages each take only 1–2 minutes. Add the tofu at the end and serve soon after cooking for the best contrast of textures.

What to serve alongside

Rice: serve the tofu over or alongside rice to catch the savoury sauce. Noodles are another option mentioned for this dish.

Fresh toppings: sliced chillies add extra heat at the table, so serve them separately if diners prefer to choose their own level.

Recipe notes & tips

• Press the tofu before cutting it so excess moisture does not hinder browning.
• Use a sharp knife to mince the lemongrass finely.
• Let the tofu brown before turning it, rather than moving it constantly.
• Keep the sugar and dark soy sauce over medium heat to reduce the chance of scorching.
• Taste before serving and adjust the soy sauce to suit your preference.
• Serve soon after cooking to keep the tofu at its crispest.

Variations

• Adjust the heat: use one chilli for a milder dish or two for more bite.
• Choose another chilli: swap the long green chillies for a chilli variety you enjoy.
• Try noodles: serve the finished tofu with noodles instead of rice.
• Add a fresh topping: scatter sliced chillies over the dish just before serving.
• Change the tofu method: bake or air-fry the tofu with a little oil instead of pan-frying.

Common mistakes to avoid

• Skipping the press: excess moisture can make the tofu harder to brown; wrap it in a towel and weigh it down first.
• Using tough lemongrass: peel away the outer layers and use the tender centre for easier mincing.
• Crowding the tofu: pieces may brown less evenly; fry them in batches if the pan is too full.
• Burning the sugar: the sauce can scorch over high heat; lower the heat to medium when adding it.
• Overcooking the aromatics: they can lose their freshness; follow the short 1–2 minute cooking times.
• Leaving the pan dry: browned bits may stick; add 1–2 tbsp water to deglaze if needed.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over medium heat until hot, adding a small splash of water if the sauce needs loosening; the tofu may be less crisp after storage.

Frequently asked questions