Equipment
- large cast iron skillet or non-stick pan
- small pot
Ingredients
- Omsom Vietnamese Lemongrass BBQ Starter
- 14 oz. firm tofu
- 1 tbsp. neutral cooking oil
For tofu salt brine:
- 4 cups water
- ¼ cup salt
Serve with:
Traditional: Serve with Mama Pham’s Nước Mắm (Dipping Fish Sauce), rice noodles, sliced cucumber, cilantro, mint, and crushed peanuts.
Mix it up: Serve on a bed of greens, cilantro, and mint.
Instructions
Try this hack for extra crispy tofu!
- Cut tofu along the short side into ¼-inch strips.
- Bring 4 cups water and 1/4 cup of salt to a boil in a small pot.
- Once boiling, turn off heat, add tofu, and let soak for 10 minutes.
- Drain water and pat tofu dry with paper towels. Dice into cubes.
Let’s get cooking:
- On medium high, heat 1 tbsp. oil in skillet for 2 minutes. Cook tofu for 3 minutes, letting them sear on one side.
- Carefully flip and cook for another 3 minutes, or until golden.
- Add the Omsom starter and stir to coat, about 1 minute.
- You’re done! Serve with some of our suggested favorites. Enjoy!
step-by-step
1. Cut tofu along the short side into ¼-inch strips.
2. Bring 4 cups water and 1/4 cup of salt to a boil in a small pot.
3. Once boiling, turn off heat, add tofu, and let soak for 10 minutes.
4. Drain water and pat tofu dry with paper towels. Dice into cubes.
5. On medium high, heat 1 tbsp. oil in skillet for 2 minutes. Cook tofu for 3 minutes, letting them sear on one side.
6. Carefully flip and cook for another 3 minutes, or until golden.
7. Add Omsom Vietnamese Lemongrass BBQ Starter and stir to coat, about 1 minute.
8. You’re done! Serve with some of our suggested favorites. Enjoy!
