Dau Hu Chien Sa Ot (Lemongrass Chili Crispy Tofu)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Vietnamese · 30 min · Tofu · vegetarian, vegan, dairy-free, low-carb
350 cal
20g protein
18g carbs
22g fat
per serving · estimated
Ingredients
- 9 1/2 oz firm tofu, cubed
- 2 tbsp lemongrass, minced
- 2 cloves garlic, minced
- 2 red chili, minced
- 1 1/4 tbsp soy sauce
- 3/4 tbsp sugar
- 1 1/4 tbsp cornstarch
- 2 3/4 tbsp neutral oil
- 2 scallions, sliced
Method (tap to check — screen stays awake)
- Press tofu 10 minutes, cube, and toss with cornstarch to coat.
- Pan-fry the tofu in oil over medium-high 8-10 minutes until crisp on all sides, then set aside.
- In the same pan, cook lemongrass, garlic, and chili 2 minutes until fragrant.
- Add soy sauce, sugar, and 2 tbsp water and simmer into a glaze.
- Return the tofu and toss 1-2 minutes to coat evenly.
- Scatter scallions over the top and serve with rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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