Vietnamese · Snack

Pan-Seared Tofu with lemongrass and chilli

The kind of Vietnamese plate you make on repeat. lemongrass and chilli, a proper sear, and a finish of fresh herbs.

4.4 from 3,951 cooks

Prep15 min

Cook25 min

Serves6

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the lemongrass and chilli elements, and pat the tofu dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Vietnamese

This Vietnamese Hotpot leans on caramel and pepper to do the heavy lifting. We sear the Paneer...

50 min · Easy

Vietnamese

Weeknight-friendly Black Bean Salad with the herb and peanut we come back to again and again....

1 hr 30 min · Advanced

Vietnamese Members

Vietnamese

The kind of Vietnamese plate you make on repeat. herb and peanut, a proper char, and a finish...

35 min · Easy

Vietnamese

Our tested Smoked Paneer Bisque: fresh, generous, and balanced with lemongrass and chilli....

1 hr 35 min · Medium