Servings: 2 people
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.
Notes
Note 1 (Tofu): Fresh tofu is best. If using packaged tofu, choose soft → medium-firm → firm. Avoid silken tofu.Note 2 (Lemongrass): A food processor works best for mincing lemongrass to keep it from being gritty.
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