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Vietnamese · Snack

Slow-Cooked Tofu Bites

This Vietnamese Bites leans on lemongrass and chilli to do the heavy lifting. We slow-cook the Tofu for real depth, then bring it together in one pan.

4.8 from 1,767 cooks
Prep30 min
Cook60 min
Serves6
LevelMedium
Free to cook
Slow-Cooked Tofu Bites
Method

How to cook it

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.

Add the firm tofu and slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the rice noodles and the rest of the lemongrass and chilli flavours, letting them cook out for a minute until fragrant.

Add the peas along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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