Vietnam / Main dishes

Lemongrass tofu rice bowls

Name: Lemongrass tofu rice bowls
Prep time: 15 min
Cook time: 20 min
Yield: 2 portions
Cuisine: Vietnam
Ingredients: 300 g firm tofu, drained and cubed; 1 lemongrass stalk, tender inner part finely minced; 2 garlic cloves, minced; 1 tbsp neutral oil; 1.5 tbsp soy sauce; 1 tsp sugar; 2 tbsp water; 350 g freshly cooked rice

Golden tofu with chopped lemongrass and a savory sauce.

Prep15 min

Cook20 min

Yield2 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Pat the tofu dry. Mix soy sauce, sugar and water.
Heat oil and pan-fry tofu, turning until lightly golden on several sides.
Lower heat, add lemongrass and garlic and stir until fragrant. Add sauce and cook until the tofu is hot throughout.
Divide rice between bowls and top with the tofu and pan juices.

A little kitchen note

Remove tough outer lemongrass layers; the tender inner core should be chopped very finely.

Allergen notes

Soy; wheat in many soy sauces. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 462 kcal
Protein: 21.0 g
Carbs: 57.3 g
Fat: 16.5 g
Fibre: 2.4 g
Total sugar: 4.2 g
Sodium: 735 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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