Working on China Beach (Bac My An) was one of those experiences that not many chefs will ever experience. My resort, located next to an old US Army base was one of opulence and luxury. The resort offered fantastic food and some tasty drinks, but I would always go outside the gates of the resort in search of the best local foods.

This is one of those recipes. I was lucky enough to enjoy this dish at a restaurant along the banks of the Han river. With views of not only the river but of Son Tra (Monkey) mountain, this dish brings back some wonderful memories.

This is one of the easiest Vietnamese recipes to make. With a limited amount of ingredients and buying the tofu already fried makes this a 5 minute dish (not including prep time). If you are looking for a tasty and exciting Vietnamese vegetarian dish then this may just be your cup of tea.

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Spicy Lemongrass Tofu

Dau Hu Chien Sa

Printable version of this Spicy Lemongrass Tofu recipe (word doc).

Yield: 4-6 Servings


1 ¼ lb bean curd, cut into 2 x 4 cm (1x2 in) pieces

1 cup peanut oil

3 tablespoons lemongrass, finely chopped

1 hot red chili, finely chopped

2 cloves garlic, chopped

1 tablespoon vegetable oil

1 teaspoon five- spice powder

Salt & pepper to taste.


  1. Heat peanut oil in deep pan, fry bean curd in hot oil, drain on absorbent paper, set aside.
  2. In a separate sauté pan or wok, sauté the lemon grass, chili and garlic in hot vegetable oil until soft.
  3. Add the bean curd and mix well. Season with five-spice powder, salt and pepper.
  4. To serve, place on a serving platter.

Chefs tip:

Fried bean curd is available in Asian grocery stores, which makes preparing this dish

a snap.

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