If I had to name the easiest Vietnamese vegan dish that I can’t stop eating, it’s this lemongrass tofu (đậu hũ chiên sả ớt).
And with a few smart tricks from Vietnamese cooks, you’ll get tofu that’s crisp outside, soft inside, and lemongrass that stays irresistibly crunchy.
What’s Inside
Chay culture in Vietnam
In Vietnam, chay simply means vegetarian or vegan food—and you can find quán chay (vegan restaurants) on almost every street corner.
If you’re vegan or vegetarian, this country is truly your paradise. Thanks to strong Buddhist traditions, many people eat chay on the 1st and 15th days of the lunar month, and that habit has shaped a vibrant, diverse plant-based food culture.
Vietnamese cooks know exactly how to make vegetables, tofu, and seitan taste anything but plain. They’ve mastered the art of turning simple ingredients into deeply flavorful, satisfying dishes.
Lemongrass tofu (đậu hũ sả ớt) is inspired by the popular lemongrass chicken and lemongrass pork chops, but it’s every bit as tasty.
Simple as it seems, a few small tricks make it shine: tofu crispy outside, soft and juicy inside, full of flavor, and lemongrass that stays perfectly crunchy.
Ingredients
- Tofu: Fresh tofu from big Asian stores is always the best. If you’re using packaged tofu, go for soft first, then medium-firm, then firm. Just skip silken tofu—it won’t work here.
- Lemongrass: Fresh, frozen, or even frozen minced lemongrass all work perfectly.
- Thai chili pepper: Add it if you want some heat.
- Salt & vegetable bouillon powder: For a quick and flavorful tofu marinade.
- Light soy sauce
- Granulated sugar
- Cooking oil
- Vietnamese lemongrass chili oil (sa tế): optional, but it adds a beautiful color and a deeper, aromatic heat.
Instructions
Step 1 – Prepare the tofu:
- Cut the tofu into bite-sized pieces, about 0.6 inch (1.5 cm) thick. On any piece with a larger surface, make light criss-cross cuts so the marinade seeps in better. Pat the tofu dry with kitchen paper.
- Mix salt and vegetable bouillon powder. Gently massage all tofu pieces with this mixture.
Step 2 – Prep aromatics and sauce:
- Trim the tough parts of the lemongrass and finely mince it (I highly recommend a food processor to avoid gritty bits). Mince the red chili as well.
- Combine light soy sauce and sugar.
Step 3 – Fry the tofu:
- Heat a skillet over medium-high and add oil. When hot (test with chopsticks—bubbles mean ready), fry the tofu until golden and crispy on all sides. Transfer to a plate and set aside.
Step 4 – Combine & Serve:
- Pour out excess oil, leaving 1 tbsp in the pan. Add minced lemongrass and chili, stir-fry until lemongrass turns slightly GOLDEN. Add sa tế if using. Reduce heat to low and pour in the sauce.
- Once the sauce bubbles, add the fried tofu and quickly toss so every piece is coated.
How to Serve Lemongrass Tofu
Simple & Classic: In Vietnam, lemongrass tofu often appears in family meals, served hot alongside steamed jasmine rice—perfect for soaking up all that flavor.
In a Refreshing Salad: Try it in a bún chay bowl with rice noodles, lemongrass tofu, fresh Vietnamese herbs like cilantro or Thai basil, do chua pickles, and a drizzle of soy sauce or vegan nước chấm. Light, fresh, and full of flavor!
More delicious Vietnamese vegan dishes
(Vegan Bun Bo Hue)
Lemongrass Tofu: Vietnamese Cooks’ Secrets
Ingredients
- 1 pack tofu (10–12 oz / 300–350 g, see Note 1)
- 2 stalks lemongrass, finely minced (or 3–4 tbsp frozen minced lemongrass, see Note 2)
- 1 Thai chili peppers, deseeded and minced (optional, for heat)
- ½ tsp salt
- ½ tbsp vegetable bouillon powder
- 1½ tbsp light soy sauce
- 1 tbsp sugar
- Cooking oil (enough to pan-fry the tofu)
- 1 tsp Vietnamese lemongrass chili oil (sa tế) (optional)
Instructions
Prepare the tofu
- Cut the tofu into bite-sized pieces about 0.6 inch (1.5 cm) thick.
- On the larger flat surface of each piece, make light criss-cross cuts so the marinade can absorb better.
- Pat the tofu dry with kitchen paper.
Marinate
- Mix the salt and vegetable bouillon powder.
- Gently massage this mixture onto all sides of the tofu.
Prep the aromatics & sauce
- Trim off the tough parts of the lemongrass and finely mince the rest. If you're using frozen minced lemongrass, you can skip this step. Mince Thai chili peppers as well.
- Stir together the light soy sauce and sugar until dissolved.
Fry the tofu
- Heat a skillet over medium-high heat and add the oil.
- When the oil is hot (bubbles form around chopsticks), fry the tofu until golden and crispy on all sides. Transfer to a plate and set aside.
Combine & Serve
- Pour out excess oil, leaving about 1 tbsp in the pan.
- Add minced lemongrass and chili. Stir-fry until fragrant and lightly golden. Add sa tế if using.
- Lower the heat and pour in the soy-sugar sauce.
- Once the sauce bubbles, add the fried tofu back in and toss quickly so each piece is coated evenly.
- Enjoy hot with steamed jasmine rice or rice noodles.
