Lemongrass tofu cubes

By Kim Thuy
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  • 2/3 cup minced fresh lemongrass
  • 1 teaspoon salt
  • 1 bird’s eye chili, minced
  • 1 block medium-firm tofu, cut into 2.5 centimeter cubes
  • 1/4 cup peanut oil
  • 1 clove garlic, minced
  • 2 dressed vermicelli bowls


  1. To a medium sized stainless steel bowl, add the lemongrass, salt, and bird’s eye chili. Stir to combine, then add the tofu cubes and toss to coat.
  2. Heat the oil in a heavy bottomed skillet set over medium heat. Add the tofu cubes and saute until golden on all sides.
  3. Add the garlic and cook for five more minutes, tossing the tofu cubes a few times every so often
  4. Divide the tofu cubes between the two vermicelli bowls and serve immediately. 


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