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Vietnamese-Style Lemon Grass Tofu

Vietnamese-Style Lemon Grass Tofu

By Rose HattabaughApril 27, 2022

  • Makes
    6 servings
  • Cook Time
    45 minutes
  • Rating

This is our rendition of đậu hủ xào sả ớt, or Vietnamese lemon grass tofu, a dish that brings bold flavor to mild-tasting tofu. We briefly marinate firm tofu in a mixture of fish sauce, soy sauce, sugar, minced fresh chili and lemon grass before browning the pieces in batches in a hot skillet. When the second batch is out, we stir-fry a few aromatics, then return the tofu to the pan for a quick toss so the flavors mingle. Removing the seeds from the serrano chilies moderates their heat; if you’re a fan of spicy foods, leave the seeds in one or both of the chilies. Serve the tofu sprinkled with chopped roasted peanuts if you happen to have some on hand and with steamed jasmine rice and lime wedges alongside.

Tip

Don’t use a conventional skillet (that is, one that is not nonstick), or the tofu is liable to cling to the pan during browning, which will lead to scorching.

Ingredients
  • 3

    tablespoons fish sauce

  • 2

    tablespoon soy sauce

  • 2

    teaspoons white sugar

  • 2

    serrano chilies, stemmed, seeded and minced

  • 4

    stalks fresh lemon grass, trimmed to the bottom 6 inches, dry outer leaves discarded, minced

  • 2

    14-ounce containers firm tofu, drained, halved lengthwise, cut crosswise into ½-inch-thick slices and pressed dry with paper towels

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 2

    medium shallots, halved and thinly sliced

  • 3

    medium garlic cloves, minced

  • ½

    teaspoon ground turmeric

  • 1

    cup lightly packed fresh cilantro, roughly chopped

Step 1

In a large baking dish, stir together the fish sauce, soy sauce, sugar, half of the chilies and half of the lemongrass. Add the tofu and turn to coat. Let stand at room temperature for about 30 minutes.

Step 2

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until shimmering. Add half of the tofu in a single layer and cook until browned on the bottom, about 2 minutes. Flip the pieces and cook until browned on the second sides, 1 to 2 minutes; transfer to a large plate.

Using 1 tablespoon of the remaining oil, cook the remaining tofu the same way and transfer to the plate with the first batch.

Step 3

In the same skillet, combine the remaining 1 tablespoon oil, the remaining chili, the remaining lemongrass, the shallots, garlic and turmeric. Cook over medium, stirring, until fragrant and the shallots just begin to soften, 30 to 60 seconds. Return the tofu to the skillet and gently toss to combine.

Step 4

Transfer to a platter and scrape the bits from the pan onto the tofu, then sprinkle with the cilantro.