Pan-Fried Crispy Vietnamese Lemongrass Tofu Bites with Zesty Herb Dip

Sara Coleman

These crispy tofu bites are bursting with authentic Vietnamese lemongrass flavor and a golden, crunchy exterior. Served with a refreshing, zesty herb dip, they make the perfect plant-based appetizer or light meal.

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Prep Time 20

Cook Time 15

Total Time 35

Servings 4 servings

Calories 285 kcal

Ingredients

1 lb extra-firm tofu Pressed for 30 minutes and cut into 1-inch cubes
2 tbsp lemongrass Finely minced (white part only)
2 tsp garlic Minced
1 tsp shallot Minced
2 tbsp fish sauce Vegetarian/vegan alternative: soy sauce
1 tbsp brown sugar
1 tsp turmeric powder
0.5 tsp black pepper
4 tbsp neutral oil For pan-frying (e.g., canola, vegetable)
0.5 cup fresh cilantro Chopped
0.5 cup fresh mint leaves Chopped
0.25 cup roasted peanuts Crushed for garnish

Notes

Storage: Leftover tofu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or skillet to restore crispiness. Make-Ahead: The marinade and herb dip can be prepared up to 2 days in advance. Variations: For a gluten-free version, ensure your fish sauce substitute is GF. You can also bake the tofu at 400°F (200°C) for 20-25 minutes, flipping halfway, for a lighter version.