Vietnamese Lemongrass-Glazed Tofu Skewers with Tamarind Dip
Tender tofu cubes marinated in a fragrant lemongrass and soy sauce glaze, then grilled to perfection. Served with a tangy, sweet, and sour tamarind dipping sauce, these skewers are a delightful bite-sized snack bursting with vibrant Vietnamese flavors.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
180 kcal
Instructions
- 1
Press the tofu to remove excess water. Cut the tofu into 1-inch cubes.
~5 min - 2
Finely chop the white part of the lemongrass and mince the garlic. In a bowl, combine chopped lemongrass, minced garlic, soy sauce, brown sugar, sesame oil, and vegetable oil. Add tofu cubes and marinate for at least 20 minutes.
~25 min - 3
While tofu is marinating, prepare the tamarind dip. In a small saucepan, combine tamarind paste, water, honey, and chili flakes. Bring to a simmer over medium heat, stirring until the paste dissolves. Cook for 3-5 minutes until slightly thickened. Stir in lime juice and set aside.
~10 min - 4
Thread the marinated tofu cubes onto skewers.
~3 min - 5
Preheat grill to medium-high heat. Grill skewers for 3-4 minutes per side, or until golden brown and slightly charred.
~8 min - 6
Serve the grilled tofu skewers immediately with the tamarind dipping sauce.
~1 min
Tips
- For best results, press the tofu for at least 30 minutes to ensure it holds its shape well when skewered and grilled.
- The tamarind dip can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving if desired.
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