Chili-Lemongrass Glazed Tofu

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Thick tofu slabs are pan-fried and then tossed in a sticky chili-lemongrass glaze that's savory, spicy, and citrusy—the bold, satisfying centerpiece of this vegan bánh mì.

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Cuisine: Vietnamese

Diet: Gluten Free, Vegan, Vegetarian

Servings: to 6

Author: Nisha Vora

Ingredients

24 ounces (680g) extra-firm tofu, drained (see Note 1)
1 ½ tablespoons (15g) Diamond Crystal kosher salt
2 ½ tablespoons (35g) neutral-flavored oil of choice
1 knob of fresh ginger
4 fat garlic cloves
3 to 4 stalks fresh lemongrass (omit if not available)
2 tablespoons (34g) soy sauce (tamari if gluten free)
2 tablespoons (34g) vegan-friendly Sriracha
1 tablespoon + 1 teaspoon (20 mL) freshly squeezed lime juice
1 tablespoon + 1 teaspoon (17g) brown sugar (or cane sugar / agave)

Instructions

Bring 4 cups (960 mL) of water to a boil.
Slice each block of tofu crosswise into ⅔” thick slabs (1.75 cm), 6 slabs per block (see Note 1). Add the tofu to a large bowl.
Soak the tofu: Pour the boiling water into a large measuring cup or heatproof bowl and stir in 1 ½ tablespoons Diamond Crystal kosher salt, stirring to dissolve.
Pour the hot saltwater over the tofu, cover the bowl, and soak for 10 minutes.
NOTE: If using table salt or sea salt, use the same amount of salt in weight, i.e., 15 g, about 2 ½ teaspoons salt.
After 10 minutes, use a slotted spoon to transfer the tofu to a clean dish towel. Gently pat dry until the tofu no longer feels wet.
While the tofu soaks, prep the aromatics.
Grate or finely chop the ginger to get 4 teaspoons.
Finely chop the garlic.
If using lemongrass: Peel away the papery outer layers and slice off the top part of the stalks until you have just the tender bottom section left. Pound the lemongrass with a rolling pin or other heavy tool to lightly break it up and release aroma. With the tender inner core, chop it very finely or mince.
Make the chili glaze. Whisk together soy sauce, sriracha, lime juice, and sugar. Set aside.
Cook the tofu. Line a large plate with a few layers of paper towel.
Heat a large (12” / 30 cm) nonstick* frying pan over medium-high heat with 2 1/2 TBSP (35g) oil for 2 minutes, then carefully add the tofu slabs and spread out in a single layer as much as possible (they will be tightly packed).
*See Note 3 if using a stainless steel pan.
Cook undisturbed for 6 to 8 minutes or until the bottoms develop a golden brown crust. Carefully flip (a small silicone or offset spatula helps) and cook for 4 to 7 minutes until the bottoms are golden brown and crisp. Transfer tofu to the paper towels.
Let the pan cool for a few minutes, then return it to medium-low heat. Use any remaining oil in the pan, or add another drizzle as needed to lightly coat.
Add the garlic, ginger, and lemongrass if using. Stir frequently for 90 seconds to 2 minutes, or until aromatic and garlic/ginger no longer smell raw.
Pour in the chili glaze and simmer for 2 minutes, stirring frequently, until thickened a bit.
Add all of the cooked tofu to the pan, gently tossing until well-coated in the glaze, then remove from the heat.
Allow to cool slightly before using in the sandwich.

Notes

If your tofu blocks weighs more, I recommend slicing off excess so that you use no more than 24 oz (680g), as this is the maximum amount of tofu that will fit in a large frying pan. You can use more tofu, but you'll need to fry it in two batches.
If using a stainless steel pan: Heat the pan over medium-high for a few minutes, or until a droplet of water glides across the pan (see video instructions, LINK). Then add the oil, slightly lowering the heat to prevent the oil from smoking. Add the tofu and cook undisturbed until it’s time to flip. Don't try to flip the tofu early, as it will stick!

Nutrition