I fell in love with lemongrass tofu instantly, the first time I had it years ago at a Vietnamese restaurant in San Francisco. It’s about time this protein-rich vegan side dish got a recipe here on the blog. And ever since I got my air fryer*, making really fluffy, golden tofu at home has become even easier. It works in the oven too, though.
What Makes This Tofu So Fluffy?
It’s a marinade of baking soda and starch that turns regular white firm tofu fluffy: the baking soda causes the surface of the tofu to break open slightly as it cooks, giving it an irregular texture, unlike classic pan-fried tofu. The starch creates a light crust without needing to deep-fry the tofu. Combined with a bold lemongrass sauce, this has become one of my favorite quick dishes, whether as a bowl topping or simply served with rice and salad.
Important: press the tofu well beforehand. I use my tofu press* for this, but you can also wrap it in a clean kitchen towel and stack a few books on top. In a pinch, you can skip pressing, but the less liquid the tofu holds, the better it absorbs the sauce. Then cut it into cubes or triangles and marinate for about 5 minutes in the mixture, flipping once so all sides are evenly coated.
What Ingredients Do You Need for Lemongrass Tofu?
Lemongrass: a grass with an intense, lemony aroma widely used in Southeast Asian cooking. You can find it in the produce section of well-stocked supermarkets. My tip, though, is that if you cook with lemongrass often, grab a large bag of frozen stalks at an Asian grocery store. It’s much cheaper, you always have it on hand, and it’s easy to cut straight from frozen. I can’t tell a difference in the lemongrass tofu, it tastes just as good. You can find everything about lemongrass in my blog post on my favorite lemongrass recipes.
Firm tofu: unseasoned tofu with no added spices, unlike smoked tofu. Neutral in flavor, absorbs marinades well.
Toasted sesame oil: sesame oil pressed from toasted rather than raw sesame seeds. This gives it a darker color and a noticeably more intense, nutty aroma than light sesame oil. It’s usually used sparingly as a finishing oil rather than for high-heat frying.
Garlic: when you crush garlic, cell walls break open and allicin forms, the compound most of garlic’s beneficial properties are attributed to, including antibacterial and antioxidant effects. This conversion takes a few minutes after chopping or crushing. Letting crushed garlic rest for about 10 minutes before eating or cooking it gives the enzyme enough time to fully do its work, so you get more benefit from its health-promoting properties than if you eat it right away. That’s why I recommend crushing the garlic and setting it aside before you even cut the tofu.
Baking soda: baking soda is used for baking, but also, as in this recipe, to make the surface of the tofu slightly alkaline, which helps create the fluffy texture of the lemongrass tofu.
Cornstarch: usually corn or potato starch, used for thickening or, as here, to create a light, crisp coating on the tofu.
Preparation: Lemongrass Tofu in the Air Fryer or Oven
Air fryer: place the marinated tofu cubes in the air fryer at 180°C (350°F) for about 10 minutes, until golden and puffed up.
Oven: line a baking sheet with parchment paper, spread out the tofu cubes, and bake at 200°C (400°F) for about 25 minutes. Flip halfway through so they cook evenly.
Both methods work reliably for lemongrass tofu: the air fryer is considerably faster, while the oven works better for larger batches.
The Lemongrass Sauce
While the tofu cooks, the sauce comes together quickly: finely chop garlic and lemongrass and whisk with toasted sesame oil, maple syrup, rice vinegar, and soy sauce. If you like it spicier, add a pinch of cayenne pepper or chili. Simply pour the sauce over the finished tofu or serve it on the side for dipping.
Fluffy Lemongrass Tofu: Recipe for Air Fryer or Oven
Recommended Equipment
Ingredients
- 400 g white tofu pressed
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the lemongrass sauce
- 1 garlic clove crushed
- 3 lemongrass stalks fresh or frozen
- 2 tablespoons toasted sesame oil
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 pinch of cayenne or chili optional
Instructions
- Cut the tofu into cubes, rectangles, or triangles.
- Mix the cornstarch, baking soda, salt, and 3 tbsp water well, and place the tofu pieces side by side in it for at least 5 minutes, flipping once. A large, deep plate works well for this.
In the air fryer:
- Place the tofu pieces side by side in the basket and run the air fryer for 10 minutes at 180°C (350°F). Tofu pieces sometimes stick to the basket; let them sit and cool slightly and they'll release easily.
In the oven:
- Preheat the oven to 180°C (350°F). Place the pieces on parchment paper on a baking sheet and bake for about 20 minutes, until golden and puffed up, flipping once.
Lemongrass Sauce
- Finely chop the lemongrass. For fresh lemongrass, remove the outer leaves and trim the end, then cut into thin rings and chop finely. Frozen lemongrass just needs to be chopped.
- Whisk together with the crushed garlic and the remaining sauce ingredients.
- Pour over the finished tofu, or serve on the side as a dipping sauce.
Nutrition
FAQ
Do I really need to press the tofu for lemongrass tofu?
It’s best to, for the best result. In a pinch, it works without pressing too.
Can I make lemongrass tofu crispy instead of fluffy?
I’m currently testing a crispier version, once it’s ready, I’ll add it here.
How long does finished lemongrass tofu keep?
Stored airtight in the fridge, it still tastes great the next day.
Where can I buy lemongrass?
You can find it fresh at larger supermarkets and Asian grocery stores. You can often also find frozen lemongrass there, which is much cheaper.
You can also use the fluffy tofu in a Vietnamese-inspired glass noodle salad with mango and avocado.
Do you love lemongrass recipes? Then check out my lemongrass noodles and my sweet potato wrap with peanut sauce and lemongrass.
