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Prep 15 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 300 g firm tofu, cubed and patted dry
  • 50 g cornflour
  • 1 stalk of lemongrass
  • 2 tbsps fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp brown sugar
  • Juice of 1/2 lime
  • 3 cloves of garlic, finely chopped
  • Few slices of red chilli, finely chopped
  • Splash of water, if needed
Lemongrass Tofu Lemongrass Tofu

Lemongrass Tofu

Meat-free!

Another super easy and speedy tofu recipe. This classic Vietnamese style combo of lemongrass and fish sauce, along with lime and sugar, makes a deliciously sticky sauce. It's totally addictive and great with tofu!


  1. Mix the soy sauce, fish sauce, sugar and lime juice together and set aside for later.
  2. Chop the firm tofu into cubes, or a shape you prefer and pat dry as much as possible. Cover all sides in cornflour and pan dry for 5-10 mins until it turns golden brown.
  3. Once the tofu is a nice golden colour, move it to the side of the pan, and add some more oil to saute the garlic, lemongrass and chilli for 2-3 mins. Keep turning so they don't burn.
  4. Pour in the sauce and toss everything together. The sauce will reduce and if it's a bit dry, add a splash of water and mix thoroughly.
  5. Turn off the heat when the sauce is reduced enough and turns sticky and glossy. Serve with some steamed rice and enjoy!
Lemongrass Tofu Lemongrass Tofu

Lemongrass Tofu

Meat-free!

Another super easy and speedy tofu recipe. This classic Vietnamese style combo of lemongrass and fish sauce, along with lime and sugar, makes a deliciously sticky sauce. It's totally addictive and great with tofu!

favorite
print
like
Prep 15 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 300 g firm tofu, cubed and patted dry
  • 50 g cornflour
  • 1 stalk of lemongrass
  • 2 tbsps fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp brown sugar
  • Juice of 1/2 lime
  • 3 cloves of garlic, finely chopped
  • Few slices of red chilli, finely chopped
  • Splash of water, if needed
  1. Mix the soy sauce, fish sauce, sugar and lime juice together and set aside for later.
  2. Chop the firm tofu into cubes, or a shape you prefer and pat dry as much as possible. Cover all sides in cornflour and pan dry for 5-10 mins until it turns golden brown.
  3. Once the tofu is a nice golden colour, move it to the side of the pan, and add some more oil to saute the garlic, lemongrass and chilli for 2-3 mins. Keep turning so they don't burn.
  4. Pour in the sauce and toss everything together. The sauce will reduce and if it's a bit dry, add a splash of water and mix thoroughly.
  5. Turn off the heat when the sauce is reduced enough and turns sticky and glossy. Serve with some steamed rice and enjoy!