Recipe courtesy of Luke Nguyen
Total:
22 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
22 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 16 ounces silken or firm tofu
  • 1 lemongrass stem, white part only, finely chopped
  • 1 bird's eye chile, finely chopped* (See Cook's Note)
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 3 fresh coriander (cilantro) sprigs
  • Jasmine rice, to serve

Directions

Watch how to make this recipe.

Drain the block of tofu and slice into 2-inch by 4-inch pieces, then leave on the chopping board or transfer to a tray. 

In a bowl, add the lemongrass, chile, garlic, salt, sugar, and pepper. Mix all the ingredients together. With a sharp knife, cut an "x" 1/3 deep on the top of each square, then gently stuff the tofu squares with the mixture. 

Heat a large frying pan over the medium-high heat. Add the oil and pan-fry each side of the tofu for 3 minutes, or until browned and crisp. 

Garnish the fried tofu with coriander (cilantro) sprigs and serve with jasmine rice.

Cook's Note

*Can be found at specialty Asian markets.

Categories:

IDEAS YOU'LL LOVE

Hue Pancake: Banh Khoai

Recipe courtesy of Luke Nguyen

School Prawns Wok Tossed In Shrimp Paste: Tom Kho Danh

Recipe courtesy of Luke Nguyen

Blueberry-Nectarine Crisp

Lemongrass Chile Chicken Cooked In Young Coconut Juice: Ga Xao Xa Ot

Recipe courtesy of Luke Nguyen

Crisp Tofu Cooked In Tomato Pepper Sauce: Dau Hu Sot Ca

Recipe courtesy of Luke Nguyen

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here