Go Back
Lemongrass Tofu with Fresh Herbs

Lemongrass Tofu with Fresh Herbs

Crispy lemongrass tofu with fresh herbs — a meat-free take on the classic Vietnamese marinade.
Print Recipe Pin Recipe
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Ingredients Method

Ingredients
  

  • 1 block (14 oz) extra-firm tofu
  • 2 stalks fresh lemongrass, tough outer layers removed, finely minced (about 1/4 cup)
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp sugar
  • 1 tbsp neutral oil, plus 2 tbsp more for searing
  • 1/2 tsp freshly ground black pepper
  • 1 Thai chile, sliced (optional)
  • 1 cup mixed fresh herbs: Thai basil, cilantro, and mint — roughly equal parts
  • 1 tbsp lime juice, plus lime wedges for serving

Method
 

  1. Drain the tofu. Press it for 30 minutes: wrap in clean towels or paper towels, set a plate on top, and weigh it down with a heavy pan or cans. Longer pressing gives firmer, crispier tofu.
  2. Cut the pressed tofu into 3/4-inch cubes or slabs. Pat each piece dry with fresh towels — surface moisture is what keeps tofu from browning.
  3. Toss the tofu with the minced lemongrass, garlic, soy sauce, sugar, 1 tbsp oil, pepper, and chile. Let it sit 15 minutes while you prep the herbs.
  4. Heat 2 tbsp oil in a large nonstick or well-seasoned skillet over medium-high heat. Sear the tofu in a single layer, undisturbed, about 3 minutes per side, until golden and crisp on at least two sides. Work in batches if the pan is crowded.
  5. Turn off the heat, squeeze over the lime juice, and toss with the fresh herbs just before serving — the residual heat wilts them slightly without killing them.
  6. Serve over rice with extra herbs and lime wedges.