There’s this famous little Vietnamese joint in midtown Memphis called Pho Hoa Binh, which offers a cheap and painfully delicious (and equally generous) buffet for lunch.This recipe successfully recreates that incredible dish right in the comfort of your kitchen.This recipe is full of aromatic lemongrass and pungent onion and garlic, and fiery with Thai red chili peppers!Wrap the block of tofu in a paper towel and set a heavy frying pan on top of it to press out as much excess liquid as possible.Wrap the block of tofu in a paper towel and set a heavy frying pan on top of it to press out as much excess liquid as possible.You can totally enjoy lemongrass tofu all on its own, but a simple helping of steamed rice compliments it nicely.I’m a huge lover of all things salty, so I tend to be really heavy handed with my fish sauce, using even more than the 2 teaspoons called for here. .
Lemongrass Tofu (Đậu Hũ Sả)
My mom makes this dish anytime I come home to visit with some frozen tofu she has in the fridge.Back before my family went vegetarian, my mom would always have the ingredients for đậu hũ sả at the ready since this was a crowd-pleasing dish.2 stalks lemongrass, cleaned and chopped (discard the dryer outer layers, because they will have flavour but will be hard to eat.2-3 tbsp soy sauce (depends on how salty you like it, start with 2, then add more if needed) Instructions Over medium heat, saute the onions in oil until translucent.Notes *I used fresh for this recipe because honestly it looks nicer, but frozen tofu will yield a different texture that's a bit more spongey from the freezing process. .
Crispy pieces of extra firm tofu stir-fried with an aromatic blend of minced lemongrass, shallots, chiles, and bell peppers.This Lemongrass Tofu requires a few key ingredients and is easy to put together!Lemongrass, also known as tanglad in Filipino, is distinct for its citrusy aroma and flavour.The tall leaves are inedible and are actually quite sharp, and it’s the bottom 4-5 inches from the top of the roots that are the most aromatic.The outer shell of the lemongrass is actually very tough so you’ll need to peel them off to be able to reach the inner flesh that is much more tender and will be easier to slice and mince.I have a Tom Yum Soup recipe where I use lemongrass as well and crush the bottom parts with a mallet to release the aroma.You should reach a more tender centre that you can easily slice through and mince.They’ll be nice and crunchy when chopping but you should be able to easily mince them with a sharp knife.short stalks lemon grass makes 3 tbsp finely minced.I like to wrap mine in a kitchen towel and pace a heavy weighted surface on top (such as a board) and leave it to release excess liquid. .
15 minute lemongrass tofu
Inspired by my recent trip to Vietnam, this 15 minute lemongrass tofu is packed full of bold and vibrant flavours.Based on Vietnam’s geography and culture, it is not surprising how vast their cuisine truly is.Sweet and spicy, cooling and warming, fresh and fermented are all combined to make the traditional dishes.Aside from the iconic Vietnamese elements of rice and fish sauce (we use a combination of oyster sauce and maple syrup to make this – it’s not as scary as it sounds, believe me), this cuisine includes tons of herbs.In Thai cuisine, you generally throw the whole stick of lemongrass into a soup or curry to infuse it with flavour.First, it has antioxidant properties, which can help rid the body of free radicals (hello reducing the risk of cancer!).Lemongrass tea is often used to soothe upset stomachs; ranging from cramping to overall vague digestive problems. .
Easy Lemongrass Tofu
This easy lemongrass tofu requires simple ingredients and will be ready in less than an hour.Before this, most we’ve done with it is make tea (which we highly recommend), and besides that, I have for some reason been a bit intimidated by the ingredient.Lemongrass has such a unique flavor and is an ingredient that works great in both sweet and savory recipes.Garlic, Ginger and Green Onions: The simple yet essential aromatic flavor base to start this dish off right.The simple yet essential aromatic flavor base to start this dish off right.Lemongrass stalks: We recommend also removing the outer dry layers as these can be too tough to eat.Toasted Sesame Oil: Adds depth of flavor and umami to the dish.Ingredients 1 block firm tofu, pressed and cut into 1 -inch cubes.block firm tofu, pressed and cut into -inch cubes Pinch of salt.cloves garlic, finely minced 2 stalk green onions, sliced and divided.stalk green onions, sliced and divided 1 teaspoon finely grated fresh ginger.red chili pepper, seeds removed and finely diced 2 lemongrass stalks, bottom white part, thinly sliced (about 1/4 cup ).lemongrass stalks, bottom white part, thinly sliced (about ) 2 tablespoons tamari.Once heated, add in the diced tofu along with a pinch of salt and cook, flipping often, until golden brown, about 8 minutes.Reduce the heat to low and add in the soy sauce, maple syrup, and sesame oil.Lemongrass stalks: Remove the outer dry layers as these can be too tough to eat.Method: Stovetop Keywords: lemongrass, tofu, entree, side, vietnamese, vegan, gluten-free. .
Lemongrass Chili Tofu (Đậu Hũ Chiên Sả Ớt)
Sometimes that comes in the form of Vietnamese Grilled Pork Chops while other times it’s Tom Yum Fried Rice in an extra large bowl.But when you’re running low on time and want to keep things REALLY simple, that’s when Mum’s Lemongrass Chili Tofu comes in to save the day.Just like her delicious Braised Bean Curd with Mushrooms, it’s another fuss-free weeknight side dish that can even be used as a vegetarian option for Gà Xào Sả Ớt (Spicy Lemongrass Chicken).Give them a thorough wash to remove any dirt, cut the tips off (roughly 1cm/0.4″) from the base and strip away the dried parts.The lemongrass is purchased from the shop already finely chopped, which means extra flavor without compromising on time .You’ll find the fried tofu in clear plastic boxes often in rectangular or triangular prisms.Mum likes to give them a quick wash then pat them dry to remove any excess oil, but that’s entirely optional.Marinate the tofu with the lemongrass, honey, salt, soy sauce and chili for a minimum of 5 minutes.Oil a wok on medium to high heat, then sear the tofu for 3 minutes on both sides or until golden brown.This can come from having larger pieces, which need to be cut smaller or kept aside for something else, like the stock for a Vegetarian Spicy Noodle Soup.Judy from The Woks Of Life says that by freezing it, the cold temperature expands the liquid inside, altering its structure.Judy from The Woks Of Life says that by freezing it, the cold temperature expands the liquid inside, altering its structure.Anything that requires marinating (like our Vietnamese Shaking Beef, Chicken Curry and Fish Sauce Wings) gets much deeper flavors when it has more time to absorb the marinade.Anything that requires marinating (like our Vietnamese Shaking Beef, Chicken Curry and Fish Sauce Wings) gets much deeper flavors when it has more time to absorb the marinade.▢ 2 chili (optional) Instructions Cut up the fried tofu into smaller chunks (or leave as is if preferred).Marinate the tofu with the lemongrass, honey, salt, soy sauce and chili for a minimum of 5 minutes.Oil a wok on medium to high heat, then sear the tofu for 3 minutes on both sides or until golden brown.Judy from The Woks Of Life says that by freezing it, the cold temperature expands the liquid inside, altering its structure.Judy from The Woks Of Life says that by freezing it, the cold temperature expands the liquid inside, altering its structure.Mum likes to give them a quick wash then pat them dry to remove any excess oil, but that's entirely optional. .
Baked Lemongrass Tofu
Growing up in a little desert town in Southern California, I didn’t have much exposure to cuisines from other cultures.Add Thai bird chilies or a couple shakes of red pepper flakes to make it spicy.You can use it as your protein source in so many dishes, and I think the recipe would be great to double for your weekly meal prep, since baked tofu is so fuss-free! .
Spicy Lemongrass Tofu Recipe
I purchased her book after traveling in Veitnam and falling in love with the food - HIGHLY recommend!Mai Pham really focuses on preserving traditional flavors and the recipes are a lovely and thoughtful collection.I found the bitterness of turmeric here perfectly balanced with the sweetness of the sugar and onions/shallots.I cook this dish in a nonstick ceramic pan since the tofu can otherwise be a sticky nightmare, over very very high heat, tossing constantly, to really brown the tofu and get some carmelization on the onions.I like one reviewer's suggestion of freezing and microplaning the lemongrass, since I can't always find it fresh.And thai basil was wonderful but I might look for the pepper leaves at the Asian market.I hadn't read the reviews so I used all the turmeric and I thought it was fine -- also gave the tofu a nice color.Luckily I had some lemongrass in my fridge already, so this recipe was perfect for me to put together without having to run to the store!Used grade B maple syrup instead of the sugar, and no need for the added salt with all that soy and fish sauce.Sautéed the onion mixture with a couple tablespoons of green curry paste to add some oomph - have made this before without that, and had previously found the onion part a little bland.Served with brown rice, garnished with shopped green onions.Use 4x's as much lemon grass, double all the other ingredients in the marinade and add a tablespoon of fish sauce.I used Italian basil and at the end topped it with the chopped peanuts and thinly sliced scallions.I served it over basmati rice and had a side dish of al dente sugar snap peas that could also be tossed with the tofu.I like bold flavors, so disagree with the reviewer that thought there was too much lemongrass, chile, and turmeric.I made it with the minimal modifications suggested by other reviewers: fish sauce, slight reduction in the amt of turmeric (but 1 tsp would have been fine).Also used a whole onion rather than half, and Thai bssil because I couldn't find the pepper leaf.I stuck to the recipe and served some spicy chili sauce on the side.Served it with the snap peas + chile & mint recipe on this site.I cut the lemon grass into pieces and smashed to release flavor so as not to have to deal with the bits in the marinade and aside from only using 3/4 tsp.After reading the reviews, I reduced the turmeric to 1/2 tsp., I added 1 tablespoon of fish sauce, and I used a serrano chili and cilantro instead of Thai basil, because that's what was in the house.I also added some baby bok choy and thinly sliced carrots for a little veg in the mix.But I have also made it using fish sauce instead of soy, and throwing in chopped scallions instead of peanuts. .
Lemongrass Tofu Stir Fry
Being a Filipino, we call this tanglad and is often used as a herbal remedy in homemade teas for detoxification, aiding digestion, lowering blood pressure levels, nausea, remedies for coughs and the common cold, and can also be used up as a natural mouthwash for its aromatic nature.Growing up, I would often brew a cup of salabat or fresh ginger tea mixed in with lemongrass for my dad after every meal to aide digestion before going to bed.Even before going plant-based, I can never go without some kind of crispy tofu stir fried dish at some restaurant.And when you pair it with a freshly steamed cup of rice and chili garlic sauce, it is absolute heaven!Texture and looks wise, it is tough and can be easily mistaken for chives or green onions in grocery stores.But these herbs are on the stiffer and sharper side so they will not bend or break easily compared to chives or green onions.Before making this recipe, I do highly recommend sharpening your knives because these babies can be stubborn to chop.For this recipe, we are only using the bottom half of the lemongrass and save the greens (which you can use to brew for teas, soups, and marinades).You can use the lemongrass greens as a garnish (or presentation purposes to give the dish more color) but they can be sharp or tough to consume.Recipe calls for a tablespoon of sambal oelek (chili garlic paste), if you tolerance for spicy is not that high, you can reduce the amount.1 tsp sesame oil (optional) Instructions In a small mixing bowl, whisk all sauce ingredients together and set aside.Before chopping the bottom half of the lemongrass, beat (or bruise) the stem to losen up and open up the aroma and flavor.Preheat frying pan or cast iron skillet to medium high.Gradually pour in the sauce, a tablespoon at a time and mix, until tofu is well coated. .