Vegan Lemongrass Tofu

Mary Jackson

Firm tofu cubes are marinated in fresh lemongrass, garlic, lime, and chili, then pan-fried until golden and crisp on the outside. The marinade reduces into a fragrant glaze that balances tangy, sweet, and spicy notes. Serve over steamed rice for a complete meal ready in under 45 minutes.

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Prep Time 30

Cook Time 25

Total Time 55

Course Main Course

Cuisine East / Southeast Asian

Servings servings

Calories 196 kcal

Equipment

Non-stick skillet or wok
Blender or food processor
Mixing bowls
Tofu press or weighted plate

Ingredients

For the tofu marinade

14 oz extra-firm tofu pressed for at least 20 minutes
2 stalks fresh lemongrass white parts only, finely chopped
3 cloves garlic minced
1 tbsp fresh ginger grated
2 tbsp maple syrup
2 tbsp soy sauce or tamari for gluten-free
1 tbsp lime juice freshly squeezed
1 tbsp neutral oil such as avocado or canola

For cooking and garnish

2 tbsp neutral oil for pan-frying
2 tbsp fresh cilantro chopped, for garnish
1 tsp sesame seeds toasted, for garnish

Instructions

Begin by pressing the tofu for at least 20 minutes to remove excess moisture. You can use a tofu press or wrap it in a clean towel with a heavy object on top.
In a blender or food processor, combine the chopped fresh lemongrass, garlic, ginger, maple syrup, soy sauce, lime juice, and 1 tablespoon of oil. Blend until as smooth as possible. You should smell a strong citrusy, herbal aroma.
Cube the pressed tofu into 1-inch squares and place them in a mixing bowl. Pour the marinade over the tofu. Toss gently to coat evenly. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor.
Heat 2 tablespoons of oil in a non-stick skillet or wok over medium-high heat (about 375°F / 190°C). Once oil is shimmering, add the marinated tofu in a single layer. Let cook undisturbed for 3–4 minutes until golden and crisp on one side. Flip and brown the other sides evenly. Total cooking time is about 10–12 minutes.
When tofu is crispy on all sides and caramelized slightly, remove from heat. Garnish immediately with chopped cilantro and toasted sesame seeds. Serve hot.

Notes

Mary’s Tips:

For extra crispiness, lightly toss tofu cubes in a dusting of cornstarch before pan-frying. Don't overcrowd the pan; cook in batches if necessary for a golden crust. If fresh lemongrass is unavailable, use 1 tablespoon of lemongrass paste, though the aroma will be more subdued.

Nutrition

Calories: 196kcalCarbohydrates: 13gProtein: 9gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 9gMonounsaturated Fat: 2gSodium: 567mgPotassium: 273mgFiber: 0.3gSugar: 7gVitamin A: 16IUVitamin C: 2mgCalcium: 58mgIron: 2mg

Keyword Vegan Lemongrass Tofu

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