Golden brown tofu with a pillowy soft centre generously coated in lemongrass…with only 5 core ingredients, this insanely EASY Lemongrass Tofu recipe is perfect for every weeknight dinner!
Easy Lemongrass Tofu
I’m in love with this recipe.
When Mum plated her Lemongrass Tofu on the dinner table loaded with crispy fragrant lemongrass, I could’ve sworn she had started cooking only 10 minutes ago. Turns out I wasn’t too far from the truth…from start to finish, it only took 15 minutes!
Mum’s Lemongrass Tofu is an instant family winner for a few (but crucial!) reasons:
- It only requires 5 main ingredients
- It comes together super quickly
- It’s gone before all the meat dishes. Seriously!
I can’t stress how EASY this recipe is. Lemongrass Tofu not only speaks to all the vegetarians out there (and the Meatless Monday home cooks) but it turns your everyday tofu into a wonderous dinner-worthy meal that warrants a central place among all the other favourite side dishes!
What you'll need for this Easy Lemongrass Tofu
- 2 boxes fried tofu (we buy it fresh and pre-fried from the local Asian grocery store but any tofu will do)
- 4 stalks lemongrass, blitzed until fine
- 1 tsp light soy sauce (or to taste)
- 1/2 tsp salt (or to taste)
- 1 tsp honey (or to taste)
- cooking oil
- 2 chillis (optional)
How do you prepare lemongrass?
For this recipe, it’s really quite simple.
Roughly chop the lemongrass into chunks then blitz it using the food processor. If you prefer a bite in the lemongrass texture, leave it rather course. Otherwise blitz it for longer.
How to make Mum's Easy Lemongrass Tofu
Take a peek at the instructions and you’ll see why it’s Mum’s Easy Lemongrass Tofu!
Cut up the fried tofu into smaller chunks (or leave as is if preferred).
Marinate the tofu with lemongrass, honey, salt, soy sauce and chilli for 5 minutes.
Oil a wok on medium to high heat then sear the tofu until golden brown.
Mum’s tip: to retain the infused flavours, scoop the lemongrass into the wok as you fry!
Plate and serve with rice!
an easy family dinner spread at your fingertips!
The full-bodied flavour in our Easy Lemongrass Tofu will be the star of the dinner table, which is why it’s best accompanied with:
- A delightfully simple Honey Glazed Ginger Chicken.
- Add a side of vegetables with our Chinese Brocolli (Gai Lan) with Oyster Sauce to complete the dinner spread.
- Or if you’re feeling like a stir fry, try it with this Crispy Pork Belly Stir Fried with Asian Greens.
- Cool down with some refreshingly nutritious Pennywort Drink (Nước Rau Má).
There’s one thing all of these recipes have in common – they’re all ridiculously EASY and DELICIOUS!
Easy Lemongrass Tofu
Ingredients
- 2 boxes fried tofu (we buy it fresh and pre-fried from the local Asian grocery store but any tofu will do)
- 4 stalks lemongrass, blitzed until fine (use a food processor)
- 1 tsp light soy sauce (or to taste)
- 1/2 tsp salt (or to taste)
- 1 tsp honey (or to taste)
- cooking oil
- 2 chillis (optional)
Instructions
- Roughly chop the lemongrass into chunks then blitz it using the food processor. If you prefer a bite in the lemongrass texture, leave it rather course. Otherwise blitz it for longer.
- Cut up the fried tofu into smaller chunks (or leave as is if preferred).
- Marinate the tofu with lemongrass, honey, salt, soy sauce and chilli for 5 minutes.
- Oil a wok on medium to high heat then sear the tofu until golden brown.
- Plate and serve with rice!
SHARE YOUR CREATION!
If you recreated this authentic recipe, I’d love to see it! Tag @wokandkin on Instagram with the hashtag #wokandkin! See you there!
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This dish was so easy to make and so full of flavor. I love lemongrass. Yum!
Thanks, Krissy! Glad you liked it!
Such a yummy way to enjoy tofu!!
Thanks, Tawnie!
WOW! love the bold flavors that are added. Sounds hearty nonetheless.
Thanks, Mirlene!
OH, we love tofu which is what drew me to this recipe! The lemongrass flavor is a show stopper, so good!
Thanks, Cindy! We love tofu too and I’m glad you liked it!
One of the best way to prepare tofu! We’ll be making this again and again. 🙂
Agreed! Thanks, Anita!
How deep should the oil be? It it pan fry or shallow fry in a cm of oil?
Hi Helga, I go for a sear so we generally go for a pan fry with just enough oil to coat the frying surface. If you find that the oil runs dry during frying, you can always add 1-2 tbsp more at a time.
First time to your site and the first recipe is use is delicious, and you’ve done it in such an accessible and encouraging way
Thanks Jeannette, I’ll be coming back again.
Doug
Thanks for your kind words, Doug! I hope you enjoy many more of our family recipes 😀