Vietnamese Crispy Lemongrass Tofu in a Wok | 20-Minute Dinner

Drain the tofu and thoroughly press out the excess moisture with paper towels, then cut it into even 2 cm cubes. Toss in the cornstarch so that all sides are coated in a thin layer.

Remove the woody outer leaves of the lemongrass, cut the tender inner stalk lengthwise, and finely mince it. Finely mince the garlic, shallots, and seeded red chili pepper as well. Slice the spring onions, setting the greens aside for garnish.

In a small bowl, mix the soy sauce with the cane sugar and 1 tablespoon of water until the sugar dissolves. Rinse the jasmine rice, then cook it in twice the volume of lightly salted water until tender, about 12-14 minutes, then let it rest covered.