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Vietnamese Fried Tofu with Lemongrass | Dau Hu Chien Sa Ot

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By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients 

  • 4 14 oz soft tofu
  • avocado oil, or any neutral oil, for frying
  • ⅔ cup low sodium soy sauce
  • ¼ cup miso paste
  • 2 Tbsp fish sauce
  • 1 tsp sugar
  • 10 lemongrass stalks, chopped
  • 4 large shallots, chopped
  • 8 Thai chili peppers, chopped
  • 8 garlic cloves, chopped
  • 1 pinch kosher salt
  • 1 green onion, chopped

Instructions

  • Pat tofu dry with a paper towel.
  • Cut tofu into 8 pieces, approximately 1.5 inch squares.
  • In a fryer, deep fry tofu to a nice golden brown. Fry in batches of four, one box per batch.
  • In a small bowl, mix together soy sauce, miso paste, fish sauce and sugar. Set aside.
  • In a wok or pan, add ½ cup of oil and sauté lemongrass, shallots, chili, and garlic with a sprinkle of salt for 5 minutes on medium high heat.
  • Add sauce mix and stir fry for a minute.
  • Pour sauce on serving platter, then place fried tofu on top.
  • Garnish with green onions and serve!

Nutrition

Serving: 1portion | Calories: 70kcal | Carbohydrates: 12g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1458mg | Potassium: 276mg | Fiber: 2g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 2mg

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