Skip to main content
Recipes

Lemongrass Tofu with Mushrooms

Recipe information

  • Yield

    2 main-course or 4 side-dish Servings

Ingredients

Vegetable oil (for frying)

14

ounces firm tofu, drained, cut into 3/4-inch squares

3

tablespoons vegetable oil

2

tablespoons minced fresh lemongrass

2

garlic cloves, minced

1

teaspoon (heaping) chopped seeded jalapeño chili

1

onion, thinly sliced

1

/2 red bell pepper, cut into 3/4-inch pieces

4

ounces shiitake mushrooms, stemmed, thickly sliced

2

teaspoons fish sauce (nuoc mam)*

1

tablespoon sugar

1

1/2 tablespoons chopped fresh cilantro

Need to make a substitution?

Preparation

  1. 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°F. 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.

    Step 2

    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.

Explore Bon AppétitThaiSoutheast AsianAsianLemongrassTofuShiitake MushroomMushroomVegetableQuickEasyWeeknight MealsMainDairy-FreeVegetarianGluten-FreeDeep-fry