Just imagine transforming simple tofu into vibrant Vietnamese masterpieces right in your own kitchen! From sizzling stir-fries to aromatic curries, these 26 dishes prove how versatile and delicious plant-based eating can be. Whether you’re craving quick weeknight dinners or impressive weekend feasts, get ready to fall in love with tofu all over again. Let’s dive into these irresistible recipes!
Tofu and Tomato Stir-Fry
Unbelievably simple yet packed with flavor, this tofu and tomato stir-fry comes together in under 20 minutes. Using firm tofu ensures it holds its shape while absorbing all the savory sauce. Perfect for busy weeknights when you need something satisfying but don’t want to spend hours in the kitchen.
Ingredients
– 1 block of firm tofu, pressed and cubed
– 2 medium tomatoes, chopped into wedges
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– a thumb-sized piece of ginger, grated
– 2 tablespoons of vegetable oil
– 2 tablespoons of soy sauce
– 1 tablespoon of rice vinegar
– a pinch of sugar
– a couple of green onions, chopped for garnish
Instructions
1. Press the tofu block between paper towels with a heavy pan on top for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add tofu cubes in a single layer and cook for 4-5 minutes until golden brown on all sides, flipping occasionally with a spatula.
4. Remove tofu from the skillet and set aside on a plate lined with paper towels to drain excess oil.
5. In the same skillet, add sliced onion and cook for 2 minutes until slightly softened.
6. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not burned.
7. Tip in the tomato wedges and cook for 3-4 minutes until they start to break down and release their juices.
8. Return the browned tofu to the skillet, gently tossing to combine with the tomatoes and aromatics.
9. Pour in 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar, sprinkling a pinch of sugar to balance the acidity.
10. Stir everything together and simmer for 2 more minutes until the sauce thickens slightly and coats the tofu and tomatoes.
11. Remove from heat and garnish with chopped green onions.
Crispy tofu contrasts beautifully with the soft, jammy tomatoes in this vibrant stir-fry. The savory soy sauce base gets a bright kick from the rice vinegar, making each bite balanced and addictive. Serve it over steamed rice or toss with noodles for a complete meal that feels both wholesome and exciting.
Vietnamese Lemongrass Tofu
Tender tofu cubes get a vibrant makeover with this Vietnamese-inspired marinade. This quick vegetarian dish comes together in under 30 minutes. The aromatic lemongrass and savory sauce create a perfect balance of flavors.
Ingredients
– 1 block of extra-firm tofu
– 2 stalks of fresh lemongrass
– 3 cloves of garlic
– 1 thumb-sized piece of ginger
– 2 tablespoons of vegetable oil
– 2 tablespoons of soy sauce
– 1 tablespoon of maple syrup
– A splash of lime juice
– A couple of green onions
– A pinch of red pepper flakes
Instructions
1. Press the tofu block between paper towels with a heavy pan for 15 minutes to remove excess water.
2. Cut the pressed tofu into 1-inch cubes while preparing the marinade.
3. Finely chop the lemongrass, garlic, and ginger until they form a coarse paste.
4. Whisk together the soy sauce, maple syrup, and lime juice in a medium bowl.
5. Add the lemongrass mixture to the sauce and stir until fully combined.
6. Gently toss the tofu cubes in the marinade until evenly coated.
7. Let the tofu marinate at room temperature for exactly 10 minutes.
8. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
9. Arrange tofu cubes in a single layer using tongs, reserving the marinade.
10. Cook tofu for 4-5 minutes until golden brown on the bottom.
11. Flip each piece carefully and cook another 4-5 minutes until crispy on all sides.
12. Pour the reserved marinade into the hot skillet—it should sizzle immediately.
13. Cook for 2 more minutes until the sauce thickens and coats the tofu.
14. Thinly slice the green onions while the sauce reduces.
15. Remove skillet from heat and sprinkle with green onions and red pepper flakes.
Firm tofu cubes develop a satisfying crisp exterior while staying tender inside. The lemongrass provides bright, citrusy notes that cut through the savory-sweet glaze. Serve over jasmine rice or stuff into lettuce wraps for a refreshing crunch.
Savory Tofu Bánh Mì
You won’t believe how this vegan twist on bánh mì delivers all the classic flavors. Crispy tofu stands in perfectly for meat, while pickled veggies add that signature crunch. This sandwich comes together faster than you can say “lunch is served.”
Ingredients
– 1 block of extra-firm tofu, pressed for 30 minutes
– 2 tbsp soy sauce
– 1 tbsp maple syrup
– 1 tsp sriracha
– 2 tbsp cornstarch
– 2 tbsp vegetable oil
– 2 French bread rolls
– 1/2 cup shredded carrots
– 1/4 cup thinly sliced cucumber
– 1/4 cup cilantro leaves
– 2 tbsp mayonnaise
– A good squeeze of lime juice
Instructions
1. Cut the pressed tofu into 1/2-inch thick slices. 2. Whisk together soy sauce, maple syrup, and sriracha in a shallow bowl. 3. Marinate tofu slices in the sauce mixture for 15 minutes, flipping halfway through. 4. Place cornstarch on a plate and dredge each tofu slice until lightly coated. 5. Heat vegetable oil in a large skillet over medium-high heat until shimmering. 6. Cook tofu for 3-4 minutes per side until golden brown and crispy. 7. Split French bread rolls lengthwise without cutting all the way through. 8. Toast the rolls cut-side down in the same skillet for 1-2 minutes until lightly browned. 9. Spread 1 tbsp mayonnaise on the bottom half of each roll. 10. Layer crispy tofu slices over the mayonnaise. 11. Top with shredded carrots and sliced cucumber. 12. Sprinkle cilantro leaves over the vegetables. 13. Squeeze fresh lime juice directly over the fillings. 14. Close the sandwiches and press down gently. Now you’ve got a sandwich with incredible texture contrast—crispy tofu against the soft bread, with that tangy crunch from the quick-pickled veggies. The savory-sweet marinade soaks into the bread just enough without making it soggy. Try serving these open-faced with extra sriracha for dipping, or pack them for a picnic where they travel surprisingly well.
Tofu Pho with Aromatic Herbs
Tofu pho brings Vietnamese comfort to your kitchen with minimal effort. This aromatic herb version delivers bright, fresh flavors in under 30 minutes. Customize the broth strength to match your preference.
Ingredients
– 8 cups of vegetable broth
– 1 package of firm tofu
– 8 ounces of rice noodles
– 1 onion
– 3 star anise pods
– 1 cinnamon stick
– 4 cloves of garlic
– A 2-inch piece of ginger
– A big handful of fresh herbs (cilantro, mint, and Thai basil)
– A couple of lime wedges
– A splash of soy sauce
– 1 jalapeño
Instructions
1. Cut the tofu into ½-inch cubes and press between paper towels for 5 minutes to remove excess moisture.
2. Thinly slice the onion, garlic, ginger, and jalapeño.
3. Heat a large pot over medium-high heat and add the tofu cubes.
4. Cook the tofu for 6-8 minutes, turning occasionally, until golden brown on all sides.
5. Remove the tofu from the pot and set aside.
6. Add the onion, garlic, ginger, and jalapeño to the same pot.
7. Sauté for 3-4 minutes until fragrant and slightly softened.
8. Pour in the vegetable broth and add the star anise and cinnamon stick.
9. Bring the broth to a boil, then reduce heat to low and simmer for 15 minutes.
10. While the broth simmers, cook the rice noodles according to package directions until al dente.
11. Drain the noodles and divide among four bowls.
12. Remove the star anise and cinnamon stick from the broth using a slotted spoon.
13. Ladle the hot broth over the noodles in each bowl.
14. Top with the cooked tofu cubes.
15. Garnish with fresh cilantro, mint, Thai basil, and lime wedges.
16. Add a splash of soy sauce to each bowl before serving.
Don’t skip pressing the tofu—it creates a better texture that holds up in the hot broth. Deeply aromatic herbs balance the rich, savory broth with fresh, bright notes. Serve with extra lime wedges for squeezing over the top, or add bean sprouts for extra crunch.
Crispy Tofu Spring Rolls
Never underestimate the power of crispy tofu spring rolls. Need a quick, satisfying appetizer that impresses guests? These deliver crunch in every bite.
Ingredients
– 8 spring roll wrappers
– 1 block firm tofu
– 1 cup shredded carrots
– 2 cups shredded cabbage
– 3 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– A splash of sesame oil
– A couple of green onions, sliced
– Vegetable oil for frying
Instructions
1. Press the tofu block between paper towels with a heavy pan for 15 minutes to remove excess water.
2. Cut the pressed tofu into ½-inch cubes.
3. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat until shimmering.
4. Add tofu cubes and cook for 5-7 minutes, flipping halfway, until golden brown on all sides.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Stir in shredded carrots and cabbage, cooking for 3 minutes until slightly softened.
7. Pour in soy sauce, rice vinegar, and sesame oil, stirring to coat everything evenly.
8. Mix in sliced green onions and remove from heat.
9. Let the filling cool completely, about 10 minutes.
10. Place one spring roll wrapper diagonally on a clean surface.
11. Spoon ¼ cup filling onto the bottom third of the wrapper.
12. Fold the bottom corner over the filling, tucking it tightly.
13. Fold both side corners inward toward the center.
14. Roll upward firmly, sealing the edge with a dab of water.
15. Repeat with remaining wrappers and filling.
16. Heat 2 inches vegetable oil in a deep pot to 350°F.
17. Fry spring rolls in batches for 3-4 minutes until golden brown and crispy.
18. Drain on paper towels immediately.
Outstandingly crunchy with a savory tofu center, these spring rolls offer perfect texture contrast. Serve them immediately with sweet chili sauce for dipping, or pair with a cool cucumber salad to balance the richness. The crisp wrapper gives way to tender vegetables and seasoned tofu in every bite.
Vietnamese Tofu Salad with Mint
Every hot day deserves this bright, crunchy Vietnamese tofu salad. Expect fresh mint, crisp veggies, and savory pan-fried tofu in every bite. It comes together fast for a satisfying lunch or light dinner.
Ingredients
– 1 block of firm tofu
– A couple of big handfuls of shredded cabbage
– A good handful of fresh mint leaves
– 1 medium carrot
– 2 tablespoons of vegetable oil
– A big splash of lime juice
– A generous drizzle of fish sauce
– A pinch of sugar
– A sprinkle of chopped roasted peanuts
Instructions
1. Press the tofu block between paper towels with a heavy pan on top for 15 minutes to remove excess water.
2. Cut the pressed tofu into 1-inch cubes.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers.
4. Add tofu cubes in a single layer and pan-fry for 4-5 minutes until golden brown on the bottom.
5. Flip each tofu cube and cook for another 4-5 minutes until all sides are crispy and golden.
6. Transfer tofu to a paper towel-lined plate to drain excess oil.
7. Shred the carrot into thin matchsticks using a julienne peeler or sharp knife.
8. Combine shredded cabbage, carrot matchsticks, and fresh mint leaves in a large bowl.
9. Whisk together lime juice, fish sauce, and sugar in a small bowl until sugar dissolves completely.
10. Pour the dressing over the cabbage mixture and toss thoroughly to coat every leaf.
11. Add the crispy tofu cubes to the salad and toss gently to combine.
12. Top the salad with a generous sprinkle of chopped roasted peanuts.
Fresh mint cuts through the rich tofu, while crunchy cabbage and carrots add texture. Serve it immediately to keep everything crisp, or pack it for a next-day lunch—the flavors only get better.
Tofu in Spicy Peanut Sauce
Tofu in spicy peanut sauce transforms simple ingredients into a crave-worthy meal that comes together fast. This version balances creamy, spicy, and savory flavors for a satisfying weeknight dinner. You’ll need just a handful of pantry staples to make it happen.
Ingredients
– 1 block of extra-firm tofu, pressed and cubed
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 1/4 cup of creamy peanut butter
– 2 tablespoons of soy sauce
– 1 tablespoon of rice vinegar
– 1 teaspoon of sesame oil
– 1/2 teaspoon of red pepper flakes
– 1/2 cup of vegetable broth
– 2 green onions, sliced
– A sprinkle of sesame seeds for garnish
Instructions
1. Press the tofu block for 30 minutes using a tofu press or weighted plate to remove excess water.
2. Cut the pressed tofu into 1-inch cubes and pat them dry with paper towels.
3. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
4. Add tofu cubes in a single layer and cook for 5-7 minutes until golden brown on one side.
5. Flip each tofu piece and cook for another 5-7 minutes until all sides are crispy and browned.
6. Remove tofu from skillet and set aside on a plate lined with paper towels.
7. Reduce heat to medium and add minced garlic and grated ginger to the same skillet.
8. Sauté for 1 minute until fragrant but not browned.
9. Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, red pepper flakes, and vegetable broth in a small bowl until smooth.
10. Pour the peanut sauce mixture into the skillet with the garlic and ginger.
11. Cook the sauce for 3-4 minutes, stirring constantly, until it thickens slightly and bubbles gently.
12. Return the crispy tofu to the skillet and toss to coat evenly with the sauce.
13. Cook for 2 more minutes until the tofu is heated through and well-coated.
14. Remove from heat and stir in sliced green onions.
15. Garnish with sesame seeds before serving.
Now you’re ready to dig in. The crispy tofu contrasts beautifully with the creamy, spicy peanut sauce that clings to every piece. Next time, try serving it over rice noodles or stuffing it into lettuce wraps for a fresh twist.
Grilled Tofu Rice Noodle Bowl
A grilled tofu rice noodle bowl is exactly what you need for a quick, satisfying meal that doesn’t skimp on flavor. All you need is a hot grill and a few fresh ingredients to pull this together in under 30 minutes.
Ingredients
– A 14-ounce block of extra-firm tofu, pressed and sliced
– 8 ounces of dried rice noodles
– A couple of tablespoons of soy sauce
– A tablespoon of sesame oil
– A splash of rice vinegar
– A teaspoon of grated ginger
– 2 minced garlic cloves
– A pinch of red pepper flakes
– A handful of shredded carrots
– A couple of thinly sliced scallions
– A quarter cup of chopped cilantro
Instructions
1. Press the tofu block for 15 minutes using a heavy pan to remove excess water.
2. Slice the pressed tofu into 1/2-inch thick slabs.
3. Whisk together 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 splash of rice vinegar, 1 teaspoon of grated ginger, 2 minced garlic cloves, and a pinch of red pepper flakes in a shallow dish.
4. Marinate the tofu slabs in the mixture for 10 minutes, flipping halfway through.
5. Preheat your grill to medium-high heat (400°F).
6. Place the marinated tofu on the hot grill and cook for 4 minutes per side until grill marks appear.
7. Remove the grilled tofu from the heat and let it rest for 2 minutes before cutting into cubes.
8. Bring a large pot of water to a rolling boil.
9. Add 8 ounces of dried rice noodles to the boiling water and cook for 4 minutes until tender but still chewy.
10. Drain the cooked noodles immediately and rinse under cold water to stop the cooking process.
11. Divide the cooled noodles between two bowls.
12. Top the noodles with the grilled tofu cubes, a handful of shredded carrots, a couple of thinly sliced scallions, and a quarter cup of chopped cilantro.
13. Drizzle any remaining marinade over the bowls as dressing.
Grilled tofu adds a smoky, firm texture that contrasts beautifully with the soft, slippery noodles. The marinade soaks into every component, creating a savory-sweet base with a subtle kick from the ginger and pepper flakes. For a fun twist, serve it in lettuce cups or add a fried egg on top for extra richness.
Vietnamese Tofu Curry
Aromatic and comforting, this Vietnamese tofu curry comes together quickly for a satisfying weeknight meal. All you need is some basic ingredients and about 30 minutes to create this flavorful dish that’s perfect over rice or noodles.
Ingredients
– 1 block of firm tofu
– 1 tablespoon of vegetable oil
– 1 chopped onion
– 2 minced garlic cloves
– 1 tablespoon of curry powder
– 1 can of coconut milk
– 2 cups of vegetable broth
– 2 chopped carrots
– 1 chopped potato
– A splash of fish sauce
– A couple of lime wedges
– A handful of fresh cilantro
Instructions
1. Press the tofu block between paper towels for 15 minutes to remove excess water.
2. Cut the pressed tofu into 1-inch cubes.
3. Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat until shimmering.
4. Add tofu cubes and cook for 5-7 minutes, turning occasionally until golden brown on all sides.
5. Remove tofu from pot and set aside on a plate.
6. Add chopped onion to the same pot and cook for 3 minutes until translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add 1 tablespoon of curry powder and toast for 30 seconds to release its oils.
9. Pour in 1 can of coconut milk and 2 cups of vegetable broth, scraping the bottom of the pot.
10. Add chopped carrots and potato to the pot.
11. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
12. Cover and cook for 15 minutes until vegetables are tender when pierced with a fork.
13. Return the browned tofu to the pot.
14. Add a splash of fish sauce and stir to combine.
15. Simmer uncovered for 5 more minutes to allow flavors to meld.
16. Remove from heat and garnish with fresh cilantro.
17. Serve immediately with lime wedges on the side.
Deliciously creamy with tender vegetables and perfectly browned tofu, this curry offers a wonderful balance of rich coconut and warm spices. The crispy tofu maintains its texture beautifully against the silky sauce. For a creative twist, try serving it over rice noodles or stuffing it into warm baguettes for a Vietnamese-inspired sandwich.
Tofu and Mushroom Bánh Xèo
Whip up this crispy Vietnamese pancake when you want something satisfying yet surprisingly light. Tofu and earthy mushrooms create a savory filling that pairs perfectly with the golden crepe. It’s a hands-on meal that’s totally worth the effort.
Ingredients
– 1 cup rice flour
– 1 cup cold water
– 1/4 teaspoon turmeric
– A pinch of salt
– 2 tablespoons vegetable oil
– 1 block firm tofu, pressed and crumbled
– A couple of handfuls of sliced mushrooms
– A splash of soy sauce
– A handful of bean sprouts
– A small bunch of fresh herbs like mint or cilantro
Instructions
1. Whisk together rice flour, cold water, turmeric, and salt in a bowl until smooth.
2. Let the batter rest for 15 minutes to hydrate the rice flour for a crispier crepe.
3. Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat until shimmering.
4. Pour a thin layer of batter into the skillet, swirling immediately to coat the bottom.
5. Cook for 2 minutes until the edges begin to lift and curl.
6. Scatter crumbled tofu and sliced mushrooms over one half of the crepe.
7. Drizzle a splash of soy sauce over the tofu and mushrooms.
8. Add a handful of bean sprouts on top of the filling.
9. Cook for another 3 minutes until the bottom is golden brown and crispy.
10. Fold the empty half of the crepe over the filling using a spatula.
11. Slide the bánh xèo onto a plate and repeat with remaining batter and filling.
12. Garnish with fresh herbs before serving.
Remember to work quickly when swirling the batter—it sets fast in a hot pan. Resist pressing down on the crepe while cooking to maintain its delicate crispiness. Serve immediately while the contrast between the crunchy shell and soft filling is at its best.
Caramelized Tofu with Fresh Ginger
Very few vegetarian dishes deliver such bold flavor with minimal effort. This caramelized tofu gets its deep, savory-sweet character from a simple glaze that clings perfectly to crispy edges. Fresh ginger adds that bright, zesty kick that cuts through the richness.
Ingredients
– One 14-ounce block of extra-firm tofu
– A couple tablespoons of vegetable oil
– A big spoonful of minced fresh ginger
– A couple cloves of garlic, minced
– A quarter cup of soy sauce
– Two tablespoons of maple syrup
– A splash of rice vinegar
– A pinch of red pepper flakes
Instructions
1. Press the tofu for 30 minutes between paper towels with a heavy pan on top to remove excess water.
2. Cut the pressed tofu into 1-inch cubes.
3. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
4. Add tofu cubes in a single layer, making sure they don’t touch for even browning.
5. Cook tofu for 5-7 minutes until golden brown on the bottom, resisting the urge to stir too early.
6. Flip each piece and cook another 5-7 minutes until all sides are crispy and browned.
7. Push tofu to one side of the skillet and add minced ginger and garlic to the empty space.
8. Cook ginger and garlic for 30 seconds until fragrant but not burned.
9. Pour in ¼ cup soy sauce, 2 tablespoons maple syrup, and 1 teaspoon rice vinegar.
10. Add a pinch of red pepper flakes for subtle heat.
11. Stir everything together and bring the sauce to a bubble.
12. Continue cooking for 2-3 minutes until the sauce thickens and coats the tofu evenly.
13. Remove from heat when the glaze looks sticky and glossy.
Beyond just another tofu dish, this one actually satisfies with its chewy-crispy texture and complex sweet-salty balance. The caramelized edges give way to tender centers that soak up the ginger-spiked glaze beautifully. Try it over rice with steamed broccoli, or chop it up for killer lettuce wraps that’ll convert any skeptic.
Chilled Tofu Summer Rolls
Facing another sweltering day? These chilled tofu summer rolls deliver cool satisfaction without heating up your kitchen. Fresh, crisp, and ready in minutes, they’re the ultimate hot-weather rescue.
Ingredients
– 8 rice paper wrappers
– 7 ounces extra-firm tofu, pressed
– 1 cup shredded carrots
– 1 cup thinly sliced cucumber
– a big handful of fresh mint leaves
– a big handful of fresh cilantro
– 2 tablespoons smooth peanut butter
– a splash of soy sauce
– a squeeze of lime juice
– a couple of tablespoons of warm water
Instructions
1. Press the tofu block between paper towels with a heavy pan on top for 15 minutes to remove excess moisture.
2. Cut the pressed tofu into ¼-inch thick strips about 2 inches long.
3. Fill a large pie plate with 1 inch of warm water (about 100°F).
4. Dip one rice paper wrapper into the water for 10 seconds until pliable but still slightly firm.
5. Lay the damp wrapper flat on a clean cutting board.
6. Arrange 2 tofu strips horizontally across the bottom third of the wrapper.
7. Top with 2 tablespoons shredded carrots, 2 tablespoons sliced cucumber, 3 mint leaves, and 3 cilantro sprigs.
8. Fold the bottom edge of the wrapper over the filling, tucking it snugly.
9. Fold both sides inward toward the center.
10. Roll tightly upward until completely sealed.
11. Repeat steps 4-10 with remaining wrappers and filling.
12. Arrange finished rolls on a plate without touching to prevent sticking.
13. Whisk together 2 tablespoons peanut butter, 1 tablespoon soy sauce, juice from half a lime, and 2 tablespoons warm water until smooth.
14. Serve rolls immediately with dipping sauce.
Keep these rolls refreshingly crisp by storing them under a damp paper towel. The cool tofu and crunchy vegetables create a satisfying contrast against the chewy wrapper. For a vibrant presentation, slice them diagonally and fan out on a platter with extra herbs scattered around.
Vegan Vietnamese Tofu Hotpot
Hearty and aromatic, this vegan Vietnamese hotpot brings comfort in a bowl. Hot broth simmers with tender tofu and fresh vegetables. Perfect for chilly evenings when you crave something nourishing yet exciting.
Ingredients
– 1 block of firm tofu, cubed
– 6 cups of vegetable broth
– 1 onion, thinly sliced
– 3 cloves of garlic, minced
– 1 thumb of ginger, grated
– 2 tbsp of soy sauce
– 1 tbsp of maple syrup
– A splash of rice vinegar
– A couple of star anise pods
– 1 cinnamon stick
– 8 oz of shiitake mushrooms, sliced
– 4 oz of rice noodles
– A big handful of bok choy, chopped
– A handful of fresh cilantro, chopped
– A lime, cut into wedges
Instructions
1. Press the tofu block between paper towels with a heavy pan for 15 minutes to remove excess water.
2. Cut the pressed tofu into 1-inch cubes.
3. Heat 1 tablespoon of oil in a large pot over medium heat until shimmering.
4. Add the tofu cubes and pan-fry for 5-7 minutes, turning occasionally, until golden brown on all sides.
5. Remove the tofu from the pot and set aside on a plate.
6. In the same pot, sauté the sliced onion for 3 minutes until translucent.
7. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
8. Pour in the vegetable broth and bring to a boil over high heat.
9. Add the star anise and cinnamon stick to the boiling broth.
10. Reduce heat to low and simmer the broth for 15 minutes to infuse the spices.
11. Stir in the soy sauce, maple syrup, and rice vinegar.
12. Add the sliced shiitake mushrooms and simmer for 5 minutes until tender.
13. Meanwhile, cook the rice noodles according to package directions until al dente, then drain.
14. Return the fried tofu to the pot along with the chopped bok choy.
15. Simmer for 3 more minutes until the bok choy is wilted but still bright green.
16. Remove the star anise and cinnamon stick from the broth.
17. Divide the cooked rice noodles among serving bowls.
18. Ladle the hot broth, tofu, and vegetables over the noodles.
19. Top with fresh cilantro and serve immediately with lime wedges on the side. Pleasantly tangy from the lime and deeply savory from the spices, this hotpot delivers soft tofu and chewy noodles in every spoonful. For a fun twist, set up individual dipping stations with extra herbs and chili sauce.
Lemongrass Tofu Skewers
Perfect for weeknight dinners or weekend grilling, these lemongrass tofu skewers deliver bold flavor with minimal effort. Pressing the tofu ensures it soaks up the marinade beautifully.
Ingredients
– A 14-ounce block of extra-firm tofu
– A couple of fresh lemongrass stalks
– A big splash of soy sauce (about 3 tablespoons)
– A glug of olive oil (2 tablespoons)
– A spoonful of maple syrup (1 tablespoon)
– A couple of minced garlic cloves
– A pinch of red pepper flakes
– A squeeze of lime juice (1 tablespoon)
– Bamboo skewers (soaked in water for 30 minutes)
Instructions
1. Wrap the tofu block in paper towels and place a heavy pan on top for 20 minutes to press out excess water.
2. Whisk together soy sauce, olive oil, maple syrup, minced garlic, red pepper flakes, and lime juice in a bowl.
3. Cut the pressed tofu into 1-inch cubes and add to the marinade, tossing to coat completely.
4. Cover the bowl and refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).
5. Meanwhile, trim the lemongrass stalks and bruise them with the back of your knife to release their aroma.
6. Thread marinated tofu cubes onto soaked bamboo skewers, alternating with lemongrass pieces.
7. Preheat your grill or grill pan to medium-high heat (about 400°F).
8. Grill skewers for 4-5 minutes per side, until tofu develops golden-brown grill marks and edges crisp slightly.
9. Remove from heat and let rest for 2 minutes before serving. Excellent served over jasmine rice with extra lime wedges, the tofu stays tender inside with caramelized edges from the maple glaze. The lemongrass infuses every bite with citrusy freshness that balances the savory marinade perfectly.
Conclusion
You’ve just discovered 26 incredible ways to enjoy Vietnamese tofu dishes! From crispy fried delights to comforting soups, there’s something for every taste and occasion. We hope this collection inspires you to bring the vibrant flavors of Vietnam into your kitchen. Try a few recipes this week, leave a comment sharing your favorites, and don’t forget to pin this article to your Pinterest boards for easy reference!
