Tofu Lemongrass Recipe

Press and prepare tofu

Unwrap the 14 oz block of extra-firm tofu and drain. Place tofu between two clean kitchen towels or paper towels and set a weight (a heavy skillet or cans) on top for 15–30 minutes to press out excess water. After pressing, cut tofu into 1/2-inch thick slices or 1-inch cubes, depending on preferred bite-size.

Prepare lemongrass and aromatics

Trim the tough outer layers from 2 lemongrass stalks and discard. Finely mince the white lower parts (about 2–3 tablespoons when minced). Peel and mince 3 garlic cloves and grate 1 tablespoon fresh ginger. If you prefer a smoother marinade, you can finely chop or bruise the lemongrass with the side of a knife first.

Make the marinade

In a bowl, combine minced lemongrass, garlic, ginger, 3 tbs light soy sauce, 1 tsp fish sauce (or extra soy), 1 tsp brown sugar, 1 tablespoon lime juice, 2 tbs vegetable oil, 1 tsp sesame oil, and 1 tsp freshly ground black pepper. Whisk until sugar dissolves and ingredients are well emulsified.

Marinate the tofu

Place the pressed tofu pieces in a shallow dish or resealable bag and pour the marinade over them, ensuring pieces are coated. If using slices, arrange them so both sides get marinade. Cover and refrigerate for at least 30 minutes, up to 2 hours. For best flavor, flip the tofu halfway through marinating.

Preheat and prepare pan

When ready to cook, heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and let it shimmer but not smoke.

Sear the tofu

Remove tofu from the marinade, letting excess drip back into the dish (reserve marinade). Place tofu in a single layer in the hot skillet. Cook without moving for 3–4 minutes until the underside is deeply golden and caramelized. Flip and cook the other side 3–4 minutes more until browned. Work in batches if necessary to avoid crowding the pan.

Finish with reserved marinade

Lower heat to medium. Pour the reserved marinade into the pan and cook 1–2 minutes, stirring gently so it bubbles and glaze the tofu pieces. Let the liquid reduce slightly to coat the tofu—about 1–2 minutes. If you used raw fish sauce and are concerned about cooking, ensure it simmers for at least 1 minute to meld flavors.

Add aromatics and garnish

Stir in sliced green onions (reserve some for garnish) and toss the tofu to combine for 30 seconds to 1 minute. Transfer tofu to a serving platter. Sprinkle with chopped cilantro, thinly sliced red chili if using, and toasted sesame seeds. Serve with lime wedges to squeeze over.

Serve the lemongrass tofu hot over cooked jasmine rice or rice noodles (about 4 cups cooked total for 3–4 servings). Spoon any pan glaze over the rice/noodles and garnish with remaining green onions and cilantro.