Lemongrass Chilli Tofu Bowl

Lemongrass tofu is the kind of dish that makes plant based eating feel exciting and full of fresh flavors. This recipe creates crispy aromatic tofu with hints of citrusy brightness balanced by savory soy and a gentle kick from chili. It is perfect for serving over rice tucked in a banh mi or enjoyed as a standout side. I come back to this recipe every time I want a meal that is both vibrant and satisfying while letting simple ingredients shine.

My family first tried this on a weeknight when I needed to break a dinner rut and since then even my tofu skeptical husband asks for it by name. The crisp edges and punchy lemongrass always get rave reviews around the table.

Ingredients

• Firm tofu pressed: Gives structure for crispy pieces look for block tofu labeled firm or extra firm for best results
• Soy sauce or tamari: Infuses savory umami flavor choose a naturally brewed soy sauce or tamari for a gluten free option
• Mild or hot red chili: Adds heat and color select a firm glossy chili for best flavor and freshness
• Spring onions: Bring mild onion notes and crunch use bright green stalks and trim off wilted parts
• Garlic cloves: Create foundational flavor use fresh for best pungency
• Fresh lemongrass: Defines the dish with citrusy briskness pick stalks that are plump and pale for maximum tenderness
• Maple syrup or brown sugar: Balances salty and tangy notes pure maple syrup gives complex sweetness
• Fresh lime: Provides optional brightness a squeeze at the end ties flavors together
• Cornstarch: Ensures the tofu gets golden and crisp sift it first to avoid lumps
• Neutral oil with high smoke point like canola or sunflower: Ensures a good sear and keeps flavor clean

Step-by-Step Instructions

Press and Cut the Tofu:

Remove excess water from the tofu by pressing it between kitchen towels with a weight for at least 15 minutes. Cut the tofu into even triangles about half an inch thick. Even sizing ensures all pieces cook at the same rate for the best texture.

Marinate the Tofu:

In a shallow dish combine half the soy sauce with an equal amount of water. Arrange tofu pieces in the mixture and gently flip so both sides soak up flavor. Let them stand for about 10 minutes. This simple step infuses every bite with umami flavor.

Dust with Cornstarch:

Lightly coat the marinated tofu with cornstarch on both sides. Use a small sieve for even coverage. This layer helps develop a crisp golden crust when cooking.

Shallow Fry the Tofu:

Heat a wok or nonstick skillet over medium high until it starts to smoke. Add a bit of oil and swirl to coat. Lay tofu pieces in a single layer and cook until golden and crisp on all sides. Work in batches so you do not crowd the pan. Transfer cooked tofu to a paper towel lined plate to absorb extra oil.

Bake for Crunch:

Preheat the oven to a hot setting to finish off the tofu. Arrange pieces on a baking tray and bake for half an hour flipping halfway. This step keeps tofu extra crisp and chewy in the final dish.

Prep the Aromatics:

Smash the lemongrass stalks with a rolling pin to loosen the fibers and make them easy to mince. Discard tough ends and chop the bottom part finely. Cut the spring onions into thick slices. Mince the garlic and chili finely for even distribution in the sauce.

Mix the Sauce:

In a jug whisk together a splash of water and cornstarch into a smooth slurry. Add the rest of the water with the remaining soy sauce and maple syrup whisking until smooth. This mixture will thicken beautifully in the pan and coat the tofu.

Build the Flavor Base:

Return the wok to medium low and add a splash of oil. Briefly stir fry the spring onions then add lemongrass chili and garlic. Stir constantly until everything is softened and bursting with fragrance.

Simmer Sauce and Warm Tofu:

Pour in the sauce mixture and let it bubble for just a moment to thicken and caramelize. Add the tofu and toss gently until coated and glossy. An optional squeeze of lime freshens the whole dish.

Serve:

Spoon the finished tofu over hot rice alongside your favorite quick pickles or spicy greens. It is also fantastic packed in a banh mi with crisp vegetables.

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Lemongrass is my lively ingredient here I love how its brightness lifts the whole dish and always reminds me of my first trip to Vietnam stopping at a little roadside cafe for a plate just like this shared with friends after a monsoon soaked stroll

Storage Tips

This lemongrass tofu keeps well in a tightly sealed container in the fridge for up to four days. To reheat use a dry pan over medium heat or pop it in the oven to restore crisp edges. Avoid microwaving to prevent the tofu from going soggy. If you want to freeze cooked tofu the texture changes a bit but it is still delicious in rice bowls or wraps.

Ingredient Substitutions

If fresh lemongrass is hard to find you can use frozen stalks or two teaspoons of prepared lemongrass paste just check for added sugar and adjust accordingly. For the sweetener maple syrup and brown sugar can substitute for each other. Tamari works in place of soy sauce if you need the dish to be gluten free. If you want it spicier try a hotter chili.

Serving Suggestions

This tofu works beautifully in banh mi sandwiches with crisp cucumber pickled carrots and cilantro. For a light meal serve it over jasmine rice with a side of shredded greens or as a topping for vermicelli bowls with fresh herbs and roasted peanuts. It is also wonderful as part of a Vietnamese inspired feast alongside spring rolls.

Cultural Context

Lemongrass is a beloved staple in Vietnamese kitchens lending its unmistakable citrus notes to both street food and home cooking. This tofu dish is a plant based take on classic lemongrass chicken or pork but brings the same punchy flavors. Cooking with lemongrass always reminds me of how transforming a simple stalk can be and how even humble ingredients can create memorable meals.

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This dish takes a bit of prep but honestly most of it is hands off and so worth it. Once you try making crispy tofu this way with lemongrass and fresh aromatics it is bound to become as regular in your rotation as it has in mine.

Frequently Asked Questions

→ How do you get tofu crispy for this dish?

Press out extra water, marinate, then dust tofu with cornstarch and pan-fry in hot oil for a golden, crisp exterior.

→ What part of lemongrass is best to use?

Use the tender, light green bottom part of the stalk after crushing and removing tough outer leaves for best flavor.

→ Can this be made without a wok?

Yes, use any heavy skillet or frying pan to sauté aromatics and fry the tofu effectively.

→ How spicy is the final dish?

Spiciness depends on your choice of chilli and whether you remove seeds. Adjust type and quantity as needed.

→ What pairs well as a side with this tofu?

Steamed rice, fresh herbs, or cucumber salad all work nicely to balance the strong flavors.