Chilli Lemongrass Tofu 🌶️🍋 (High Protein Vegan – Episode 2)

 

Chilli Lemongrass Tofu 🌶️🍋 (High Protein Vegan – Episode 2)

Crispy, aromatic, spicy, and unbelievably flavourful — this chilli lemongrass tofu is truly addictive!
It’s one of the BEST ways to prepare tofu and it comes together quickly with simple ingredients.
Perfect with rice, noodles, or added to your favourite veggie bowls.

Serves: 2–3
Protein: ~70g per batch (varies by tofu brand)

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Ingredients

Tofu

• 450 g firm tofu

• 1 tbsp oil, divided

• 1 large red chilli, finely diced

• 1/4 cup (30 g) frozen minced lemongrass, thawed
  If mincing fresh lemongrass, make sure it is finely chopped or processed. Use only the soft pale part of the stalk.

Sauce

• 1 tbsp soy sauce

• 1 tbsp vegan fish sauce (or use extra soy sauce)

• 1.5 tsp sugar or sweetener

• 1/8 tsp ground black pepper

• 1/4 tsp mushroom seasoning (optional; or replace with more soy sauce)

• 1/4 cup water

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Method

1. Prepare the tofu
   Remove tofu from the package and pat dry.
   Slice into rectangles, triangles, or your preferred shape.

2. Cook the tofu
   Heat 1/2 tbsp oil in a pan over medium-high heat.
   Pan-fry the tofu pieces until golden on both sides.

   • Air fryer option: Spray lightly with oil and air fry at 200°C for 15 minutes, but note they may turn slightly firmer.

3. Mix the sauce
   In a small bowl, whisk together all the sauce ingredients until well combined.

4. Aromatics
   Clean the pan, then add the remaining oil.
   Sauté the lemongrass and chilli for 2 minutes, until fragrant and softened.

5. Combine
   Pour the sauce into the pan.
   Add the tofu and gently toss to coat.
   Cook for another 2–3 minutes, allowing the sauce to thicken and cling to the tofu.

6. Serve
   Enjoy immediately with steamed rice, noodles, or fresh greens.

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Tips for Best Results

• Use firm or extra-firm tofu for the best texture. Softer tofu will break apart.

• Press the tofu for 10–15 minutes if you want an even crispier surface.

• Pan-frying tastes better than air-frying for this recipe because the tofu stays moist inside.

• Adjust spice level:

  • Add extra chilli or chilli flakes for more heat.

  • Use milder red chilli or reduce amount for a less spicy version.

• Make it saucier by adding an extra 2–3 tbsp water and 1/2 tbsp soy sauce.

• Storage: Keeps well in the fridge for up to 3 days. Reheat in a pan for best texture.