Pretty soon, Dear Mam Vegetarian Fish Sauce will be available online and in select retailers near you! To celebrate the expansion of Dear Mam, I’m spending a little extra time showcasing the Vietnamese vegetarian dishes I grew up eating, the ones that filled our house with the smell of toasted lemongrass and made my whole family come running to the table. Today we’re making one of my favorites, dau hu xao sa ot, or lemongrass tofu. If you have been wanting to expand your dinner menu to feature more meatless Vietnamese dishes, this is one you’ll definitely want to add to your repertoire.
Đậu hũ xào sả ớt translates simply to tofu stir-fried with lemongrass and chili. You’ll find some version of it on nearly every Vietnamese vegetarian table, especially on the first and fifteenth of the lunar month, when many families eat chay, or during the Lenten season. Home cooks love it because it turns a humble block of tofu into something crave-worthy with relatively simple ingredients. (Mostly pantry staples if you cook Vietnamese food on a regular basis).
The lemongrass flavor really carries the whole dish. That bright, citrusy, almost floral perfume defines Southern Vietnamese cooking, and when you bloom it in oil, it releases an aroma that’ll pull everyone into the kitchen. Pair it with Thai chili for heat and my vegetarian fish sauce for depth, and you’ll instantly understand why this recipe constantly shows up at our dinner table.
This dish delivers everything I want from a weeknight dinner. Golden tofu fried in fragrant lemongrass, shallot, garlic, and Thai chili, all bloomed in warm annatto oil until the whole pan turns glossy and red gold. Every bite is savory, salty, and a little spicy all at once.
You get restaurant-level flavor in about fifteen to twenty minutes. You use one pan, and you build it on real Vietnamese flavors. Which is exactly why it tastes like the version you remember from your favorite cơm chay spot. Just a quick note so you know what to expect: this is a dry and aromatic stir-fry, not a saucy glaze. The seasoning clings to each piece, coating it in flavor rather than pooling on the plate. That is how it should be, and it is why it disappears first at every family meal.
Prep all the ingredients. Finely mince lemongrass, shallots, garlic, and Thai chilies. If you’re not using fried tofu, go ahead and make it in advance and let it rest.
Bloom the aromatics. Warm the annatto seed oil in a wok or wide skillet over medium heat. Add the minced lemongrass and shallots first. Saute them for 2 to 3 minutes, then add the minced garlic and Thai chilies. Continue stir-frying the aromatics for another 1 to 2 minutes, or until fragrant and just golden. Keep the heat moderate so the garlic doesn’t burn.
Add the tofu. Drop the fried tofu into the pan and toss it until every piece is warmed through and coated in the aromatics, about 2 to 3 minutes.
Season and finish. Season the tofu with sugar, MSG, Dear Mam Vegetarian fish sauce, and fresh ground black pepper. Stir-fry for another minute or two minutes, until the tofu absorbs the flavor/
Taste and serve. Adjust to your liking, then serve hot over steamed jasmine rice as a full meal, or on its own as an appetizer. Enjoy!
Is this lemongrass tofu vegan? Yes, as long as your vegetarian fish sauce is plant-based, which Dear Mam Vegetarian Fish Sauce is. Every other ingredient in this recipe is fully plant-based.
What tofu works best? I reach for pre-fried tofu from my local Asian grocery store. If you can’t find it, use a medium-firm or firm tofu and deep-fry or pan-fry it until golden before cooking. Avoid soft or silken tofu, which falls apart.
Can I make it less spicy? Absolutely. Reduce the Thai chilies to one, or remove the seeds, for a gentler heat that still carries plenty of flavor.
Can I cook this without MSG? Yes, feel free to adjust to your own preferences. Leave the MSG out and add a small extra pinch of sugar to keep the seasoning balanced.
What do I serve with lemongrass tofu? Steamed jasmine rice is the classic pairing. Add cucumbers, fresh herbs, or a light soup to round out the meal.
This post is part of a collaboration with The Asian American Foundation (TAAF). All opinions…
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