Dau hu xa ot hat dieu
This quick stir-fry combines golden tofu with the bright perfume of lemongrass, gentle heat from chili, crisp vegetables, and buttery cashews. The sauce is light but savory, coating everything just enough to keep the dish fresh, fast, and deeply satisfying.
Ingredients
Stir-fry sauce
- 20 mllight soy sauce
- 15 mlvegetarian fish sauce
- 15 mlwater
- 5 gsugar
Tofu and aromatics
- 300 gfirm tofu, drained and patted dry
- 1 stalk (about 15 g)lemongrass, very finely minced
- 2 cloves (about 8 g)garlic, finely chopped
- 1 smallred chili, thinly sliced
- 2spring onions, cut into 4 cm lengths
Vegetables and nuts
- 100 gred bell pepper, thinly sliced
- 100 ggreen beans, trimmed and cut in half
- 40 groasted unsalted cashews
For frying and finishing
- 20 mlneutral oil
- 1 gground black pepper
Instructions
- 1
Mix the stir-fry sauce in a small bowl: combine the light soy sauce, vegetarian fish sauce, water, and sugar, stirring until the sugar dissolves. This ensures the seasoning goes into the pan evenly and prevents over-salting one spot.
- 2
Cut the tofu into bite-size cubes. Mince the lemongrass very finely, chop the garlic, slice the chili, cut the spring onions, slice the bell pepper, and prepare the green beans. Keeping everything small and ready is key because stir-frying moves quickly.
- 3
Heat a wok or large frying pan over high heat until hot. Add 10 ml of the neutral oil, then add the tofu in one layer. Fry for 3-4 minutes, turning once or twice, until lightly golden on at least two sides. Don’t move it constantly or it will break before it browns.
- 4
Push the tofu to one side or remove it briefly to a plate. Add the remaining oil, then stir-fry the lemongrass, garlic, and chili for about 20-30 seconds until fragrant but not browned. Add the bell pepper and green beans and toss for 2-3 minutes until the vegetables are bright and just tender-crisp.
- 5
Return all the tofu to the pan if removed. Pour in the stir-fry sauce and add the spring onions, cashews, and black pepper. Toss for 1-2 minutes until the sauce lightly coats the tofu and vegetables and the spring onions just soften. The pan should stay lively; if it looks dry too soon, add a splash of water.
- 6
Taste and adjust with a little extra soy sauce or water if needed, then serve immediately while the tofu edges are still crisp and the vegetables are vibrant.
Nutrition per serving
Notes
- •For the fastest 15-minute cook, buy pre-trimmed green beans and use a wide pan so the tofu browns quickly.
- •Use firm or extra-firm tofu; if it is very wet, press it for a few minutes with paper towel before cooking.
- •Vegetarian fish sauce adds a more Vietnamese profile than soy sauce alone, but if unavailable, replace it with an extra 10 ml light soy sauce plus a squeeze of lime at the table.
- •Serve with steamed jasmine rice if you want a more filling meal; nutrition below is for the stir-fry only.
Background
Vietnamese stir-fries often build flavor quickly with fragrant aromatics such as lemongrass, garlic, and chili, balancing savory, sweet, and fresh notes. While fish sauce is traditional in many Vietnamese dishes, vegetarian versions using tofu and plant-based fish sauce are common in home cooking and Buddhist-influenced meals.
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