Vegan Lemongrass & Chilli Tofu
Crisp pan-fried tofu tossed with lemongrass, garlic and chilli. A quick, aromatic dish full of bright Malaysian flavour, ready in well under half an hour on a busy weeknight.
By Farah
· November 2025
Prep 15 min · Cook 15 min ·
Makes 2 · 180 kcal per serving
Contains Soya Allergen detail ↓
This Lemongrass & Chilli Tofu is a quick vegan stir-fry that balances heat, citrus, and savoury depth in every bite.
Crispy golden tofu is tossed with a blend of lemongrass, fresh chillies, and garlic, creating a vibrant dish inspired by Vietnamese home cooking.
Ready in under 30 minutes, it’s perfect for two and delicious with steamed rice or noodles for an easy, flavour-packed weeknight meal.
Let’s cook
Ingredients
- 250 g firm tofu
- 2 cloves garlic
- 1/2 red onion
- 2 red chillies
- 2 stalks lemongrass
- 1 tbsp mushroom sauce
- 1 tsp dark soy sauce
- A pinch of white pepper
- Oil for frying
Cut and air-dry tofu
Cut firm tofu into small squares. Pat dry with kitchen towel if wet and let them air-dry on a plate while you prepare the aromatics. This helps the tofu crisp up nicely when fried.
Prepare the aromatics
Blend garlic and onions in a food processor until smooth. Finely slice the lemongrass as thin as possible. Thicker pieces can be tough to bite since lemongrass fibres are quite hardy.
Fry the tofu
Pan-fry the tofu over medium heat until golden brown on all sides. You can deep-fry for extra crispiness, but pan-frying works well and uses less oil. Set aside once cooked.
Sauté the aromatics
In a wok, heat a little oil and add the blended garlic and onions. Cook until soft and fragrant, then add the thinly sliced lemongrass. Continue stirring for 2–3 minutes until the aroma deepens.
Add the tofu
Return the fried tofu to the wok and stir to coat evenly with the aromatic mixture.
Season the dish
Add mushroom sauce, soy sauce, and a pinch of white pepper. Stir gently to combine and season with salt to taste.
Serve
Remove from heat and serve immediately with hot steamed rice. Enjoy the balance of spicy, citrusy, and savoury flavours.
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Nutrition
An estimate per serving, from the ingredients listed.
Percent daily values based on a 2,000 calorie diet. Values vary with the brands you use.
Notes
- Slice the lemongrass as thinly as possible. Thicker pieces can be fibrous and tough.
- Use firm or extra-firm tofu for best texture; soft tofu will break apart while frying.
- If you prefer a deeper golden crust, dust the tofu lightly with cornflour before frying. You can also deep fry.
- Adjust chilli amount to taste. Use fewer for mild heat or include bird’s eye chillies for extra spice.
- The dish cooks quickly, so have all ingredients prepped before heating the wok.
This Lemongrass & Chilli Tofu is inspired by classic Southeast Asian stir-fries that balance spicy, citrusy, and savoury flavours. The fragrance of fresh lemongrass pairs beautifully with crisp tofu and a splash of soy and mushroom sauce for umami depth.
Serving ideas:
Serve warm with steamed jasmine rice or brown rice for a wholesome meal. It also pairs nicely with simple sides like sautéed greens, pickled vegetables, or a light soup.
Storage:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat — add a few drops of water to refresh the sauce and prevent sticking.
Make-ahead tip:
You can fry the tofu earlier in the day and keep it in the fridge; finish the aromatics and sauce just before serving for the best texture.
Questions
Can I make this recipe oil-free?
You can reduce oil, but a small amount helps bring out the lemongrass aroma. You can also air-fry the tofu.
How do I keep the tofu crispy?
Let the tofu rest a few minutes after frying, then add it to the wok only at the end. Avoid stirring too vigorously once it’s coated in the sauce.
Can I use an air fryer to cook the tofu?
Yes. Spray or coat tofu with oil. Add corn flour if you like extra crisp. Air-fry at 190 °C (375 °F) for 10–12 minutes, turning once, until golden. It’s lighter and still gives a nice crisp surface.
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