Crispy Silken Tofu In Lemongrass and Chilies

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After travelling for 3 weeks and I do miss having Tofu in my diet. I could say that in my family, I am the only one that love anything cook with tofu or just eating simply tofu in savory or sweet.

Went to Chinatown to get some vegetables but happened to see some Silken Tofu staring at me and I immediately got some. I decided to prepare this dish in Thai style is that after spending many days in Thai, that I like my food a little spicier now. Also got to learn about some homemade Thai food from my hostess’s maid and this is one of them. I would like to share this dish with all of you who love Tofu and also who like spicy food.




2 boxes 450g silken or firm tofu, drained and diced

4 cloves garlic, peeled and finely chopped

2 lemongrass stems, white part only, finely chopped

2 bird’s eye chilli, finely chopped

2 teaspoons raw sugar/honey

2 teaspoons salt

1 teaspoon freshly ground white pepper

1 tablespoon light soy sauce/fish sauce (omit if it is use as a vegetarian dish)

2 tablespoons canola/vegetable/corn oil

5 sprigs cilantro, washed well and chopped

Green leaf/Boston lettuce for garnishing



In a mixing bowl with chopped lemongrass, chilies, garlic, raw sugar, light soy sauce/fish sauce, salt and white pepper. Mix all the ingredients well. Set aside.

Heat a wok or frying pan with canola/vegetable/corn oil over medium-high heat, add the diced tofu and pan-fry until all sides are crisp and golden brown. Remove tofu only to a dish and set aside.

Return the wok or frying pan with the remaining oil to the heat and add the lemongrass mixture and sauté until fragrant and a little crispy. Stir in the fried diced tofu and combine until all sides are coated.

Dish out to a serving dish and garnish with cilantro and serve it with steamed Jasmine rice.


This entry was posted in Chinese Recipes, Southeast Asian (SEA), Vegetarian. Bookmark the permalink.

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