Dau Hu Chien Sa Ot (Lemongrass Chili Crispy Tofu)

Vietnamese · 30 min · Tofu · vegetarian, vegan, dairy-free, low-carb

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Ingredients

• 14 oz firm tofu, cubed
• 3 tbsp lemongrass, minced
• 3 cloves garlic, minced
• 2 red chili, minced
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp cornstarch
• 4 tbsp neutral oil
• 2 scallions, sliced

Method

1. Press tofu 10 minutes, cube, and toss with cornstarch to coat.
2. Pan-fry the tofu in oil over medium-high 8-10 minutes until crisp on all sides, then set aside.
3. In the same pan, cook lemongrass, garlic, and chili 2 minutes until fragrant.
4. Add soy sauce, sugar, and 2 tbsp water and simmer into a glaze.
5. Return the tofu and toss 1-2 minutes to coat evenly.
6. Scatter scallions over the top and serve with rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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