03/16/2026
Lemongrass tofu always takes me straight back to LAN Cafe (IYKYN), my wife and my favorite little date spot. Joey ordered and adored the lemongrass tofu pretty much every time. The place closed about 10 years ago, but this recipe still keeps us alive and in love.
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Vietnamese Lemongrass Tofu
🧈 FRIED TOFU
2 tablespoons vegetable, canola, or sunflower oil
14 oz soft tofu, cut into strips
🥬 STIR-FRY
2 cups green beans, stems removed and cut into 2-inch pieces
1 tablespoon vegetable, canola, or sunflower oil
1 cup onion, diced
½ cup green bell pepper, diced
2 stalks lemongrass, tough outer layers removed
1 tablespoon garlic, minced
2 teaspoons Vietnamese curry powder
1 tablespoon coconut sugar or brown sugar
¾ cup water
¾ teaspoon salt, or to taste
🌿 OPTIONAL GARNISHES
Thinly sliced scallion
Cilantro leaves
Sliced bird’s eye chilies
Method
1️⃣ Warm oil in a skillet over medium heat. After 90 seconds add tofu in a single layer and cook 3 minutes per side until golden. Transfer to a plate.
2️⃣ Bring a saucepan of water to a boil over high heat. Add green beans, remove from heat, cover, and let stand 3 minutes. Drain.
3️⃣ Warm oil in the same skillet over medium-high heat. After 90 seconds add onion and bell pepper and cook 4–5 minutes until softened.
4️⃣ Finely mince the tender inner part of the lemongrass and add to the pan with garlic and curry powder. Cook 2–3 minutes until fragrant.
5️⃣ Add green beans, tofu, coconut sugar, water, and salt. Cook over medium heat 4–5 minutes, stirring occasionally, until the beans are tender and most of the liquid reduces.
6️⃣ Serve with rice and garnish with scallions, cilantro, and bird’s eye chilies
