Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 500 grams of extra-firm tofu, press it gently for 20 minutes to remove excess water, then slice the block into eight 1-centimeter thick rectangular pieces.

2. 2

   In a shallow dish, combine 2 stalks of finely minced lemongrass, 4 cloves of minced garlic, 1-2 small sliced bird's eye chilies, 3 tablespoons of Vietnamese fish sauce, 1 tablespoon of soy sauce, 2 tablespoons of light brown sugar, and 1 tablespoon of vegetable oil to create the marinade.

3. 3

   Submerge the sliced tofu pieces into the prepared marinade, ensuring each piece is fully coated, then cover the dish and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to penetrate the tofu.

4. 4

   Preheat a charcoal grill or gas grill to a medium-high heat, ensuring the grates are clean, and lightly brush the cooking surface with a small amount of vegetable oil to prevent sticking.

5. 5

   Carefully place the marinated tofu pieces directly onto the hot grill grates and cook for 4-6 minutes per side, or until the tofu develops a beautiful char and golden-brown grill marks.

6. 6

   Once cooked, remove the fire-roasted tofu from the grill, arrange it on a serving platter, and generously sprinkle with 2 tablespoons of finely chopped roasted peanuts and 2 finely chopped green onions for garnish before serving immediately.