Vietnamese · Dinner
Spicy Lemongrass Chili Tofu
Dau Hu Xao Sa Ot
Vietnamese chay lemongrass-chilli tofu stir-fry with crispy firm tofu cubes tossed in a hot wok with shallot, garlic, and red bird chilli in a vegetarian fish sauce caramel that clings to each cube, served over jasmine rice.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
22gFat
62gCarbs
8gSugar
2gFiber
780mgSodium
0mgChol
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Instructions
1
Prep
Pat 400g tofu cubes dry with paper towel. Dust with cornstarch, white pepper, and salt; rest 5 minutes. Mince lemongrass cores, garlic, and shallot. Slice red chilli and scallion thin. Rinse jasmine rice until water runs clear.
2
Boil
Add rice to a medium pot with 360ml cold water and pinch of salt. Bring to a boil over high heat 3 minutes, cover, drop to lowest heat 12 minutes until grains turn fluffy and tender.
3
Fry
Heat 1/4 cup oil in a wok over medium-high 90 seconds until shimmering. Working in batches if needed, lay tofu cubes in a single layer, cook 3 minutes per side turning until each face crisps deep golden brown with crackled edges. Transfer to a plate.
4
Saute
Add 2 tbsp oil, drop lemongrass, garlic, shallot, and half the chilli over medium-high 90 seconds until fragrant and shallot edges turn translucent.
5
Glaze
Stir 1/4 cup light soy, brown sugar, dark soy, mushroom seasoning, chilli flakes, and black pepper over high heat 1 minute until syrupy. Return tofu, toss 1 minute until glaze clings glossy to each cube.
6
Plate
Splash lime juice over off the heat. Mound rice on plates, tip tofu stir-fry alongside with clinging caramel, scatter scallion, cilantro, and remaining chilli rings. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) firm tofu
- 2 tbsp cornstarch
- 1 tsp ground white pepper
- 1 tsp fine sea salt
- 6 stalks lemongrass
- 10 garlic cloves
- 60g (2.1 oz) shallot
- 4 fresh red bird chilli
- 1/4 cup light soy sauce
- 2 tbsp light brown sugar
- 2 tsp dark soy sauce
- 2 tsp vegetarian mushroom seasoning
- 2 tsp Vietnamese chilli flakes
- 1 tsp ground black pepper
- 1/4 cup + 2 tbsp neutral oil
- 200g (7.1 oz) jasmine rice
- 360ml (1 1/2 cup) cold water
- 40g (1.4 oz) scallion
- 16g (small handful) cilantro
- 2 tsp fresh lime juice