Vietnamese · Dinner
Stir Fried Tofu With Lemongrass And Chili
Cubed tofu is shallow-fried until the edges crisp, then tossed through a wok with lemongrass, garlic, chili and scallion in a fish sauce and sugar glaze. The result is a fragrant, lightly sweet-hot stir-fry served hot over rice, with sharp citrus-herbal notes from the lemongrass.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
487Calories
16.8gProtein
29.6gFat
41.2gCarbs
6.9gSugar
3.1gFiber
1351mgSodium
0mgChol
3.9gSat Fat
480mgPotassium
181mgCalcium
3.4mgIron
0mcgVitamin B12
24mgVitamin C
gluten-free
spice-route
thirty-min-meals
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Press the tofu cubes between paper towels for 10 minutes to remove excess moisture. Mince the lemongrass core, garlic and chili on a cutting board.
2
Fry
Heat the vegetable oil in a wok over medium-high heat and fry the tofu for 5 to 6 minutes, turning occasionally, until golden and crisp on most sides.
3
Build
Return the tofu to the wok with the lemongrass, garlic and chili. Add fish sauce, sugar, soy sauce, black pepper and water. Toss for 2 minutes until the sauce reduces to a glaze.
4
Plate
Add the scallions and toss for 30 seconds, then spoon the tofu and glaze over the jasmine rice and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu
- 4 tbsp4 tbsp vegetable oil
- 22 stalk lemongrass
- 6 cloves6 cloves garlic
- 22 fresh red chili
- 44 scallions
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp4 tbsp water
- 1 1/2 cup270g jasmine-rice-cooked, steamed, for serving
