Dau hu xa ot hat dieu

Nutrition · per serving

Steps

1. 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.

   20 ml light soy sauce15 ml vegetarian fish sauce15 ml water5 g sugar
2. 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.

   300 g firm tofu, drained and patted dry1 stalk (about 15 g) lemongrass, very finely minced2 cloves (about 8 g) garlic, finely chopped1 small red chili, thinly sliced2 spring onions, cut into 4 cm lengths100 g red bell pepper, thinly sliced100 g green beans, trimmed and cut in half
3. 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.

   20 ml neutral oil300 g firm tofu, drained and patted dry
4. 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.

   20 ml neutral oil1 stalk (about 15 g) lemongrass, very finely minced2 cloves (about 8 g) garlic, finely chopped1 small red chili, thinly sliced100 g red bell pepper, thinly sliced100 g green beans, trimmed and cut in half300 g firm tofu, drained and patted dry
5. 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.

   20 ml light soy sauce15 ml vegetarian fish sauce15 ml water5 g sugar2 spring onions, cut into 4 cm lengths40 g roasted unsalted cashews1 g ground black pepper300 g firm tofu, drained and patted dry
6. 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.

Origin & History

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.