Lemongrass and chili stuffed tofu

Lemongrass and chili stuffed tofu

Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 2
Author Connie Veneracion


  • 1 cake firm tofu about 300 grams
  • 1 stalk lemongrass white part only, finely chopped (see post on how to prepare lemongrass)
  • 1 bird’s eye chili finely chopped
  • 3/4 tablespoon finely diced garlic
  • 1/2 teaspoon salt
  • 3/4 teaspoon sugar
  • 1/4 teaspoon freshly cracked black pepper
  • 2 to 3 tablespoons vegetable cooking oil (you may need more if you’re not using a non-stick pan)
  • 1 tablespoon sliced scallions to garnish


  • Rinse and drain the tofu. Cut into two-inch squares about an inch thick. For best results, lay on a stack of paper towels to remove the excess water.
  • Meanwhile, prepare the herbs and seasonings. Mix together the lemongrass, chili, garlic, salt, sugar and pepper. Gently rub the mixture on all surfaces of the tofu squares, taking care not to break the delicate curd.
  • Using a very sharp pointed knife, cut a cross on one side of the tofu, the cut deeper where the two slashes intersect. Push the remaining spice mixture into the the center of each tofu square.
  • Heat the cooking oil in a non-stick frying pan. Fry the tofu squares until browned, flipping them over for even cooking.
  • Arrange the fried tofu squares on a plate. Garnish with sliced scallions. Serve hot.