Lemongrass Tofu

Featured in the Honolulu Star-Advertsier on June 26, 2013.



Lemongrass Tofu

  • 1 block firm tofu
  • 1/2 cup vegetable oil
  • 2 cloves garlic
  • 5 tablespoons shoyu
  • 2 teaspoons salt
  • 2 teaspoons fresh ground black pepper
  • 1 teaspoon sesame oil
  • 1-2 stalks of fresh lemongrass (about 1/4 cup)


  1. Drain tofu and blot dry with paper towels to remove excess moisture.
  2. Slice into about 1/4-inch pieces.
  3. Wash lemongrass, chop bulbs and remaining stalk that are tender.
  4. Place chopped lemongrass in mortar and pestle and continue to crush pieces till they are small and pulverized.
  5. Add garlic in mortar and crush garlic together with lemongrass.
  6. In large plastic bag, combine crushed lemongrass, garlic, vegetable oil, soy sauce, salt, pepper and sesame oil.
  7. Mix the marinade well; add tofu in bag.
  8. Lay tofu slices in gently on top of each other so they don't break.
  9. Make sure all marinade coats each slice of tofu.
  10. Let marinate for at least 1 hour or until all tofu slices soak up the marinade.
  11. In a sauté pan, fry slices of tofu until both sides are golden brown with a nice firm crust.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
260 calories, 23 g fat, 2 g saturated fat, 0 mg cholesterol, greater than 1500 mg sodium, 4 g carbohydrate, 1 g fiber, 0 g sugar, 10 g protein


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