Ingredients
- 3 stalks lemongrass, finely chopped
- 1 large shallot or 2 small shallots, finely diced
- 1 (14 ounce) block extra firm tofu, pressed and cut
- 3–4 tablespoons avocado oil
- 4 cloves garlic, minced
- 1–2 Thai red chiles, diced
- 1/2 cup warm water
- 1 teaspoon cane sugar
- 3 tablespoons soy sauce or tamari
- Pinch of MSG (optional)
- 2 teaspoons cornstarch
- Kosher salt to taste
- Lime wedges (optional)
Instructions
- Trim and finely chop the tender inner part of lemongrass.
- In a bowl, whisk together water, sugar, soy sauce, MSG (if using), and cornstarch.
- Heat oil in a pan and cook tofu until golden and crispy on all sides.
- Remove tofu and lightly salt.
- In the same pan, sauté shallots until soft.
- Add lemongrass, garlic, and chiles, cooking until fragrant.
- Return tofu to the pan and pour in sauce.
- Simmer for 5–10 minutes until sauce thickens and coats tofu.
- Serve with lime wedges if desired.
Notes
- Press tofu well to achieve a crisp texture.
- Use tamari for a gluten-free version.
- Adjust chili amount to control heat level.
- Add vegetables like bell peppers or broccoli for variety.
- Reheat in a pan for best texture.
- Not ideal for freezing due to texture changes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Vietnamese
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 0mg
