Asian-inspired Rice & bowls
Sweet soy tofu with lemongrass
Tofu coated in a kecap manis sauce with ginger, lemongrass and sambal. A source-based recipe not tested by Rice & Sizzle.
Sample recipe — not tested by Rice & Sizzle
What to expect
A sweet-soy tofu dish with chilli and aromatic lemongrass. Not tested by Rice & Sizzle. Three portions here refer to the tofu dish, not three complete rice bowls.
Ingredients to know
Kecap manis is Indonesian sweet soy sauce; keep it distinct from dark soy sauce. Cornflour here means cornstarch, not cornmeal. The source specifies the purple lemongrass base and uses it as a paste in the pan.
Use the source’s half-cup measures consistently; their precise capacity remains unconfirmed. No substitute sauce formula, air-fryer schedule or equivalent-flavour promise has been checked for this page.
See Kecap Manis Substitutes: Options for Fried Rice and Noodles for source-based options and their limits. They have not been tested in this tofu recipe; keep the listed dark soy sauce distinct from kecap manis.
Allergen notes
Tofu and soy sauces contain soy; sauces may also contain wheat. Sambal recipes vary and can include seafood ingredients. Check tofu, sauces, ginger paste and cornflour labels for allergens and cross-contact information. This page makes no vegan or gluten-free guarantee.
To serve
For a separate rice side, see garlic and ginger rice. That reference uses chicken stock and has its own timings; it is not part of this tofu formula or its portion count.
Let's get cooking
Sweet soy tofu with lemongrass
Tofu coated in a kecap manis sauce with ginger, lemongrass and sambal. A source-based recipe not tested by Rice & Sizzle.
Sample recipe — not tested by Rice & Sizzle. Times and servings are estimates.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 3
The source recipe card gives 10 minutes prep and 10 minutes cooking for 3 portions of tofu, but its introduction says 30 minutes. The card figures are shown here with that discrepancy disclosed; frying may take longer. Cup capacity is not defined by the source, so its half-cup measures are retained without a guessed gram conversion. Times and results have not been tested by Rice & Sizzle. This site uses 15 ml tablespoons and 5 ml teaspoons.
Ingredients
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Step by step
- Cut tofu into cubes or squares and coat with cornflour.
- Pan-fry in olive oil until crisp, turning as needed; remove from the pan.
- Add the separate tablespoon of oil; cook ginger and lemongrass pastes until fragrant.
- Stir in kecap manis, dark soy sauce, sambal and water. Simmer for 1–2 minutes; add pepper.
- Return tofu and coat in sauce. Finish with spring onions and red chilli.
References
Sources used for this page. Checking a reference is not a cooking test or a licence to reuse its article or images.
- Brown Girl Vegan — Tofu Kecap Stir Fry · RamyaPrimary recipe source
Single source for tofu quantities, sauce, method and yield. Its card and introduction disagree on total time; neither is a cooking test by Rice & Sizzle.
https://browngirlveganeats.com/tofu-kecap-stir-fry/
