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5 from 5 votes

Lemongrass Tofu - 香茅豆腐

This delicious and simple-to-make lemongrass tofu is my favorite go-to dish. It's loaded with citrusy chopped lemongrass which will whet your appetite in each bite. Give it a try today!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Asian, Chinese, vietnamese
Keyword: glutenfree, tofu
Servings: 4 people
Author: woonheng


  • 28 oz medium-firm tofu
  • 2-3 stalks lemongrass white part only
  • 3 Thai chilis
  • 3 shallots
  • 3 cloves of garlic


  • 3 tablespoons vegan 'fish' sauce or Vietnamese dipping sauce (Nước mắm chay)
  • 1 tablespoon water mix together with vegan 'fish' sauce
  • ½ tablespoon sugar
  • 1 tablespoon soy sauce

Pairing Ingredients

  • Cucumber slices
  • Tomato slices
  • Pickled carrot


  • To prepare the lemongrass, remove the tough outer layer, then cut the bulb off and roughly chop the white part. Reserve the upper stalk (the green part) for tea or soup stock.
  • Peel off the garlic skin. Place both ingredients in a food processor (I used a hand pull processor) and chop until fine.
  • To prepare the tofu, remove tofu from its packaging, drain and lightly press to remove the excess moisture. Slice into large rectangles or your desired size.
  • In a large non-stick pan with oil, pan-fry tofu until golden brown on both sides. Dish out and set aside.
  • Heat a wok and add in about 3 tablespoons of cooking oil, then, sauté shallots, lemongrass, garlic until fragrant or until shallots turn translucent.
  • Add the Thai chilis, tofu, sauce ingredients, and toss to combine.
  • Serve Lemongrass tofu with rice and garnishes.


  • If you are using store-bought Vegan 'Fish' Sauce, please taste test as the store-bought version may be slightly saltier than my homemade version
  • Medium-firm tofu creates the best texture for this dish. Some tofu brands may call it soft tofu.