Name: Vietnamese Stir Fried Tofu With Lemon Grass
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 14 oz firm tofu, drained and cubed; 2 tablespoons soy sauce; 1 tablespoon agave nectar or honey; 1 tablespoon vegetable oil; 2 stalks lemongrass, white part only, finely minced; 3 cloves garlic, minced; 1 shallot, finely chopped; 1 red chili, sliced (optional); 1 red bell pepper, julienned; 1 cup snow peas, trimmed; 1 tablespoon fish sauce (for a non-vegetarian option)

Instructions

Start by marinating the cubed tofu in soy sauce and agave nectar (or honey) for about 15-20 minutes. This will allow the tofu to soak up the flavors.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced lemongrass, garlic, and shallot. Stir-fry for about 1 minute until fragrant.
Add the marinated tofu to the skillet, spreading it out in a single layer. Let it cook undisturbed for about 2-3 minutes, allowing it to develop a golden crust. Then, stir gently and continue to cook for another 3-4 minutes until the tofu is evenly browned on all sides.
Toss in the sliced red chili (if using), red bell pepper, and snow peas. Stir-fry for an additional 2-3 minutes until the vegetables are slightly tender but still crisp.
If you're opting for a non-vegetarian version, add the fish sauce at this point and stir well to combine. Adjust seasoning with more soy sauce or fish sauce if needed.
Once the tofu and vegetables are cooked to your liking, remove the skillet from heat. Serve the Stir-Fried Tofu with Lemongrass hot over steamed jasmine rice or as a standalone dish. Garnish with some fresh herbs like cilantro or Thai basil for an extra pop of flavor.

Ingredients

Instructions

Nutrition Facts