Step 1

Heat the oil in a large non-stick skillet over medium heat. Once hot, add the tofu slices and fry for 5-7 minutes on each side or until golden brown. Depending on the type and brand of tofu used, this step can take a bit longer.

Step 2

Once golden brown, transfer the tofu to a plate lined with kitchen paper towels to remove excess oil. Set aside.

Step 3

Heat one tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the minced shallots, garlic, lemongrass, and chili if using. Sauté for 2-3 minutes or until fragrant.

Step 4

Next, add the fried tofu slices to the skillet and stir to coat the tofu with the aromatics.

Step 5

Pour in the soy sauce, sugar, vegan oyster sauce, and water. Bring to a simmer and let simmer for 5-7 minutes, stirring from time to time. The sauce should have reduced by now, and most of it will have been absorbed by the tofu.

Step 6

Serve immediately with white rice, quinoa, or sautéed vegetables! This lemongrass tofu will keep for up to 3 days in the refrigerator.