30-Minute Dutch Oven Smoky Flaky Vietnamese Tofu with Lemongrass
A quick and flavorful Vietnamese-inspired tofu dish with a smoky, flaky texture from a Dutch oven, featuring aromatic lemongrass and a savory glaze. Perfect for a budget-friendly, weeknight vegetarian meal that's ready in half an hour.
Ingredients
Ingredients
- 1 block extra-firm tofu pressed and cut into 1-inch cubes
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp maple syrup or honey (not vegan)
- 2 tbsp smoked paprika for smoky flavor
- 1 tbsp vegetable oil for cooking
- 2 stalks lemongrass bruised and minced
- 3 cloves garlic minced
- 1 tsp grated ginger fresh
- 1/2 cup vegetable broth low-sodium
- 1 tbsp rice vinegar for brightness
- 1 tbsp cornstarch mixed with 2 tbsp water for slurry
- 2 tbsp fresh cilantro chopped, for garnish
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat. Make-Ahead: Press and cube the tofu up to a day ahead; store in water in the fridge. Variations: Add sliced bell peppers or mushrooms for extra veggies. Use coconut aminos instead of soy sauce for a different flavor profile. Serving Suggestion: Serve over steamed jasmine rice or rice noodles with a side of quick-pickled vegetables.