Vietnamese · beginner
Vietnamese Salt And Pepper Crispy Tofu With Lemongrass
Crispy cornstarch-crusted tofu cubes tossed with flash-fried lemongrass, minced chili, garlic, and seasoned sea salt.
- PREP TIME
- 10 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat the pressed tofu cubes very dry using paper towels. Place cornstarch in a wide shallow dish and gently dredge each piece until evenly coated.
- 02
Heat the vegetable oil in a wide non-stick skillet over medium-high heat until shimmering.
- 03
Carefully place the tofu cubes in the skillet in a single layer without overcrowding. Cook for 8 to 10 minutes, turning occasionally, until all sides are golden brown and crisp.
- 04
Transfer the fried tofu cubes to a plate lined with paper towels to drain excess oil.
- 05
Drain all but 1 teaspoon of oil from the skillet. Return to medium heat and add the minced lemongrass, minced garlic, and sliced chili.
- 06
Sauté the aromatics for 1 minute until fragrant and light golden brown, then add the sea salt and black pepper.
- 07
Return the crispy tofu cubes to the pan and gently toss for 30 seconds to coat evenly with the seasoned lemongrass mix. Serve immediately.
A LITTLE KITCHEN KNOW-HOW
Starch Coating and Shallow Frying
Dusting moisture-controlled plant proteins in dry starch creates a barrier that locks internal softness while frying into a crunchy outer shell.
Notes from the kitchen
- Pressing moisture out of firm tofu beforehand is crucial for achieving a shatteringly crisp exterior crust.
- Dredge the tofu in cornstarch right before cooking so the starch does not become soggy.
- Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
