Join! 12 weeks for $1

Check out our latest issues.

Missy Robbins tells all.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Milk Street Recipe

Vietnamese-Style Lemon Grass Tofu

45 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Vietnamese-Style Lemon Grass Tofu

This is our rendition of đậu hủ xào sả ớt, or Vietnamese lemon grass tofu, a dish that brings bold flavor to mild-tasting tofu. We briefly marinate firm tofu in a mixture of fish sauce, soy sauce, sugar, minced fresh chili and lemon grass before browning the pieces in batches in a hot skillet. When the second batch is out, we stir-fry a few aromatics, then return the tofu to the pan for a quick toss so the flavors mingle. Removing the seeds from the serrano chilies moderates their heat; if you’re a fan of spicy foods, leave the seeds in one or both of the chilies. Serve the tofu sprinkled with chopped roasted peanuts if you happen to have some on hand and with steamed jasmine rice and lime wedges alongside.




Don’t use a conventional skillet (that is, one that is not nonstick), or the tofu is liable to cling to the pan during browning, which will lead to scorching.

45 minutes


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.