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Lemongrass Tofu With Mushrooms


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  • Vegetable oil for frying
  • 14 ounces firm tofu drained, and cut into 3/4" squares
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 tablespoons vegetable oil
  • 2 tablespoons minced fresh lemongrass
  • 2 garlic cloves minced
  • 1 teaspoon chopped seeded jalapeño chili - (heaping)
  • 1 onion thinly sliced
  • 1/2 red bell pepper cut 3/4" pieces
  • 4 ounces shiitake mushrooms stemmed, and thickly sliced
  • 2 teaspoons fish sauce (nuoc mam) (available at Asian markets and in the Asian foods section of many supermarkets)
  • 1 tablespoon sugar
  • 1 1/2 tablespoons chopped fresh cilantro


Servings 2


Step 1

Add enough vegetable oil to heavy medium saucepan to reach depth of 2 inches. Heat vegetable oil over medium-high heat to 350 degrees. Deep-fry tofu squares in 2 batches until golden, about 2 minutes. Using slotted spoon, transfer tofu to paper towels to drain. Sprinkle with salt and pepper.

Heat 3 tablespoons vegetable oil in heavy large skillet over medium heat. Add minced lemongrass, minced garlic, and chopped jalapeño; sauté until fragrant, about 1 minute. Add sliced onion, red bell pepper, and sliced shiitake mushrooms; sauté until vegetables are crisp-tender, about 3 minutes. Add fish sauce and sugar; sauté 1 minute. Add fried tofu squares and sauté until heated through, about 1 minute. Transfer to bowl. Sprinkle with chopped fresh cilantro and serve.

This recipe yields 2 main-course or 4 side-dish servings.

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