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

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

Remove the outer, woody layers of the lemongrass and finely chop the tender inner stalk. Finely mince the garlic and seeded red chili pepper, and slice the spring onions (set aside the green parts for serving).

In a small bowl, mix the soy sauce and cane sugar with 2 tablespoons of water until the sugar granules dissolve. Cook the jasmine rice in double the amount of lightly salted water for 12-15 minutes until tender, then keep warm covered.