Lemongrass Chili Tofu (Dau Hu Xa Ot)

Combining protein-packed tofu and complex carbohydrates from brown rice, this Vietnamese classic uses minimal oil while maintaining rich citrusy spice flavors.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 550 g (19.5 oz) firm tofu, drained, pressed, and cut into cubes · 792 kcal in the whole recipe
• 80 g dry brown rice · 293 kcal in the whole recipe
• 3 tbsp (48 g) low-sodium soy sauce · 27 kcal in the whole recipe
• 1/2 tbsp (6 g) brown sugar · 23 kcal in the whole recipe
• 1.5 tsp (7 g) canola oil · 63 kcal in the whole recipe
• 50 g (1 medium) shallot, finely minced · 36 kcal in the whole recipe
• 16 g (4 cloves) garlic, minced · 24 kcal in the whole recipe
• 15 g fresh red hot chili pepper, finely chopped · 5 kcal in the whole recipe
• 3 stalks fresh lemongrass, tender white part finely minced

Method

1. Rinse the brown rice and cook in water until fluffy, then set aside warm.

   

2. Toss the firm tofu cubes with half of the canola oil and bake or air-fry at 200°C (400°F) for 15 minutes until golden and crisp.

   

3. Heat the remaining canola oil in a non-stick pan over medium heat, then sauté the minced shallot, garlic, hot pepper, and finely minced lemongrass for 2 minutes until fragrant.

   

4. Stir in the low-sodium soy sauce, brown sugar, and 2 tablespoons of water, letting the sauce simmer for 1 minute.

   

5. Add the crispy firm tofu to the pan, toss well to coat in the glaze for 1 minute, and serve hot over the cooked brown rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.