Step by step

Method

4 steps

1. 1

   Press 1 block (14–16 oz) firm or extra-firm tofu 15 minutes between towels with a weight; cut into ¾-inch cubes or thin slabs and pat very dry. Mince the tender core of 2 lemongrass stalks, 3 garlic cloves, and 1 shallot or ½ small onion.

2. 2

   Heat 2 tablespoons oil in a wide nonstick or well-seasoned skillet over medium-high. Brown tofu in a single layer 3–4 minutes per side until golden and crisp at the edges — work in batches if needed. Don't stir constantly; let a crust form. Set aside.

3. 3

   In the same pan, lower heat to medium, add a splash more oil if dry, and stir lemongrass, garlic, and shallot 45–60 seconds until fragrant (not burnt). Add sauce: 2 tablespoons soy sauce or fish sauce (or both, 1 tbsp each), 1 teaspoon sugar, ¼ cup water, and optional minced chili. Simmer 30 seconds.

4. 4

   Return tofu, toss 1–2 minutes until every cube is glossy and coated. Finish with green onion and a squeeze of lime. Serve over rice. You want crispy-edged tofu lacquered in lemongrass-savory sauce — not soft cubes swimming in watery liquid.