Lemongrass Crusted Tofu
This is the perfect “meat-free” dish for both non-meat and meat lovers alike! Tofu has an incredible ability to take on any flavor that you want. Yes, plain tofu out of a package is not very appetizing, that’s why you have to be creative and make unique dishes!
In Vietnamese cooking, lemongrass crusted tofu is a popular dish. Perfect for an appetizer or main course, it can be served on it’s own with just a dipping sauce, on salads, or even the famous Vietnamese sandwich, Bánh mì .
This dish has takes about 15-20 minutes to prepare.
What You Need:
1 Package of Extra Firm Silken Tofu – Usually between 14-19 ounces. More if you are serving more than 1-2 people.
3-4 Lemongrass Stalks – the white part only! Enough for at least 1/2 cup minced
1 Thai Chili (if you like spice!) – diced
1-2 Tbsp’s of finely diced Garlic (the amount depending on your garlic preference)
1 tsp of sea salt (preferably Pink Himalayan)
1 tsp sugar
1 tsp fresh ground black pepper
Coconut oil (or a similar cooking oil) for frying
Coriander Leaves – for garnish
Directions for Lemongrass Crusted Tofu:
1. Drain the tofu. Cut tofu into the size of your choice. If you want larger pieces like the photo above then you want about 1 inch by 2 inch pieces. If you want the pieces much more crispy, you could cut them in smaller pieces.
2. In a separate bowl, mix the minced lemongrass, minced garlic, salt, sugar, pepper, and chilies into a bowl.
3. Heat your fryer or get a deep dish pan with hot coconut oil for frying. Make sure the oil is hot!
4. Take your tofu chunks and role them into your spice mixture. Make sure to completely cover the tofu. You could even use a knife to make a cross into the side of the tofu and stuff the spices inside. If you run out of spices, just mince more!
Optional Alternative: Roll your tofu in an egg wash and add a little flour to your spice blend, then roll the tofu into it. This may make a better coating for frying, but it not the traditional Vietnamese style.
5. Place the tofu flat down into the oil until golden brown (or preference). Flip to the other side. Continue to flip until you’ve reached the texture of your choice. Make sure the oil is hot or you will loose most of your spice blend.
6. Remove and set on a paper towel to drain the oil off.
7. Serve with a coriander garnish.
+ Dipping sauces are optional but could include a soy sauce, a flavored cream sauce, or a peanut sauce.