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Vietnamese Salt And Pepper Crispy Tofu With Lemongrass

Name: Vietnamese Salt And Pepper Crispy Tofu With Lemongrass
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 500 g Extra-firm tofu, drained, pressed dry, cut into 1-inch cubes; 3 tbsp Cornstarch; 2 tbsp Fresh lemongrass, finely minced; 3 clove Garlic, minced; 1 item Fresh red chili, thinly sliced; 0.75 tsp Fine sea salt; 0.5 tsp Ground black pepper, freshly cracked; 3 tbsp Neutral vegetable oil, for pan-frying

Crispy cornstarch-crusted tofu cubes tossed with flash-fried lemongrass, minced chili, garlic, and seasoned sea salt.

Prep: 10 min
Cook: 15 min
Total: 25 min

AI-generated illustration of Vietnamese Salt And Pepper Crispy Tofu With Lemongrass

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Technique to learn

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.

Instructions

Step 1: 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.
Step 2: Heat the vegetable oil in a wide non-stick skillet over medium-high heat until shimmering.

Step 3: 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.

Step 4: Transfer the fried tofu cubes to a plate lined with paper towels to drain excess oil.

Step 5: Drain all but 1 teaspoon of oil from the skillet. Return to medium heat and add the minced lemongrass, minced garlic, and sliced chili.

Step 6: Sauté the aromatics for 1 minute until fragrant and light golden brown, then add the sea salt and black pepper.

Step 7: Return the crispy tofu cubes to the pan and gently toss for 30 seconds to coat evenly with the seasoned lemongrass mix. Serve immediately.

Cooking tips

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.

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