Pan-Fried Tofu with Spicy Lemongrass Sauce

6 reviews, 4.8 star(s). 80% would make again

Ready in 30 minutes; part of Mother's Day collection

The original version of this dish calls for deep-frying the tofu. Pan-searing renders a healthier version that's just as delicious. This recipe earned our Test Kitchen' highest rating. (Cooking Light magazine 8-04)

"Tasty and easy. It wasn't very "saucy" though. Suggestions regarding how to remedy that would be appreciated as it tastes good!"


2 15-oz package Extrafirm tofu, water-packed
Cooking spray
1 1/2 tablespoons Sugar
2 tablespoons Thai fish sauce
2 teaspoons Vegetable oil
1/2 cup shallots; finely chopped
1 clove Garlic; minced
2 tablespoons Fresh lemongrass; peeled and chopped
1 each Red Thai chile; minced

Original recipe makes 4 Servings



1. Cut each tofu block crosswise into 8 slices. Arrange tofu in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 15 minutes.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tofu; cook 2 minutes on each side or until browned. Set aside and keep warm.

3.Combine sugar and fish sauce, stirring with a whisk until blended. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; saute 3 minutes or until lightly browned.

Add lemongrass and chile; saute 2 minutes. Stir in sugar mixture, and cook 1 minute. Serve lemongrass spread with tofu.

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Calories Per Serving: 64 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Tasty and easy. It wasn't very 'saucy' though. Suggestions regarding how to remedy that would be appreciated as it tastes good!
heatherhindman 2y ago

Thank you! So easy! So delicious!
MemphB 3y ago

Loved it! Will definitely make again :)
angelavangela 3y ago

[I made edits to this recipe.]
cera82v 10y ago

[I posted this recipe.]
cera82v 10y ago

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