Vietnamese Lemongrass Chili Tofu
This recipes utilizes tofu that we buy pre deep-fried; feel free to try and substitute the protein, or deep fry tofu your own tofu!
Feel free to double or triple the sauce if you like your tofu extra saucy.
Vietnamese Lemongrass Chili Tofu
This recipes utilizes tofu that we buy pre deep-fried; feel free to try and substitute the protein, or deep fry tofu your own tofu!
Feel free to double or triple the sauce if you like your tofu extra saucy.
Cooking Instructions
- 1
Mix the soy sauce, bouillon/mushroom powder, ground turmeric, and sugar. Use as the marinade for your tofu, and leave aside, preferably allowing to marinate for at least a few hours, but we've had ample success cooking the tofu immediately. If so, add a few tablespoons of water when cooking to allow the marinade to seep into the tofu (and evaporate it off while cooking).
- 2
Prep lemongrass, scallions/leeks, and bird's eye chili. Utilizing only the white softer half, first bruise it with the back of your knife, then finely mince. Simply mince the white part of your scallions and/or leeks, and follow suit with your peppers.
- 3
In a pan, fry the prepped aromatics with the oil over medium heat, stirring constantly until golden. Scrape out of the pan, into a bowl, and set aside.
- 4
In the same pan, pan fry the tofu and marinade for a few minutes until tofu is hot and the marinade has absorbed into the tofu.
- 5
Re-add the fried aromatics and toss to coat. Serve while warm with rice.
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