When my husband is traveling or out with his guy friends, I like nothing more than a very simple, very quick dinner at home that will leave me nourished and ready to tuck into a good book for hours on afterward.

I’m talking tofu, rice, and veggies.

On first thought, that trio may seem way too boring or virtuous.

But I promise: It is homey, comforting, and will leave you content.

“Lemongrass Tofu” is an example of that, with firm tofu marinated in minced lemongrass, honey, soy sauce, chili pepper, and turmeric before getting quickly sauteed in a pan for dinner in no time flat.

This easy recipe is from “Vietnamese Food and Food Culture” (Tuttle, 2025), of which I received a review copy.

It’s the first cookbook by Paul B. Kennedy, a culinary graduate of Johnson & Wales University who has worked in the restaurant industry for 30 years. Since 2018, he’s traveled to Vietnam regularly to document its cuisine and culture.

The book contains 60 recipes, such as “Rice Pyramid Dumplings (Banh Gio),” “Mango Salad (Nom Xoai Xanh),” “Pork Belly & Eggs Simmered in Sweet Soy (Thit Kho Tau),” and “Rice Balls in Ginger Syrup (Banh Troi Tau).”

When ready to cook the tofu, place the squares in a hot pan with a little oil. Although the recipe didn’t indicate this, I would hold off on adding all of the residual marinade in the bowl until after cooking the tofu. I found that because there’s honey in the marinade, it’s quick to darken too much or even burn if the temperature of the burner isn’t monitored at all times.

Once the tofu turns golden and a little crisp on all sides, remove it to a plate to reserve. Return the pan to the heat and saute shallot, garlic and green onions, before adding back in the tofu. Here’s where I’d then add any leftover marinade in the bowl. Toss everything gently for a minute or two, then serve topped with chopped peanuts. I also added a squirt of fresh lime juice, which isn’t called for, but which I think really completes the dish by adding a lift to all the flavors.

The recipe states that it serves 4. But I think it’s more like 3 at most.

The turmeric in the marinade not only gives the tofu a mustard-hue, but also a taste reminiscent of my favorite Vietnamese-style fried turmeric fish. The tofu is earthy, citrus-y, a touch floral from the honey, and with a pop of heat from the bird’s eye chili.

Enjoy over a bed of steamed rice, along with your favorite sauteed Asian veggies such as bok choy or gai lan or spinach or sugar snap peas.

My kind of meal.

Lemongrass Tofu

(Serves 3)

2 lemongrass stalks, minced

2 teaspoons honey

1 tablespoon soy sauce

1 bird’s eye chili pepper, thinly sliced

1/2 teaspoon ground turmeric

Pinch of salt

1 pound firm tofu, cut into 1 1/2-inch squares

2 tablespoons vegetable oil, divided

1 shallot, minced

3 cloves garlic, minced

1 bunch green onions (scallions), thinly sliced

1/4 cup chopped peanuts

Juice of 1/2 to 1 lime (optional)

2 cups cooked white rice

In a large bowl, combine the lemongrass, honey, soy sauce, chili pepper, turmeric and salt. Mix well, add the tofu, and toss until thoroughly coated. Cover and set aside to marinated for 30 minutes.

In a large skillet set over medium heat, warm 1 tablespoon of the vegetable oil until shimmering. Shake off excess marinade and add tofu to the pan. Reserve excess marinade in the bowl. Cook tofu, turning frequently, until all sides are cooked evenly, 5 to 8 minutes. Transfer to a plate and set aside.

Return the pan to the heat and add the remaining 1 tablespoon vegetable oil. Saute the shallot until translucent. Add the garlic and green onions, and stir until fragrant. Return the tofu to the pan. Add in the reserved marinade. Mix well, and cook for another 2 minutes, making sure the garlic doesn’t burn. Remove from heat.

Top with peanuts, and a squirt of fresh lime juice, if you like, and serve with steamed rice or rice noodles.

Adapted from “Vietnamese Food and Food Culture” by Paul B. Kennedy

More Easy Tofu Recipes to Try: Korean Braised Tofu

And: Broiled Miso Tofu by Heidi Swanson

And: Coconut Tofu, Sour Beans

And: Deep-Fried Tofu Simmered with Tomatoes

And: Seared Egg Tofu with Honey and Soy

And: Sesame-Crusted Tofu with Spicy Dipping Sauce

And: Silken Tofu with Avocado

And: Shredded Tofu with Spicy Ground Chicken and Edamame by Melissa Clark

And: Spicy Braised Tofu

And: Steamed Tofu and Trumpet Mushrooms with Ginger, Scallion, and Soy by Hetty McKinnon

And: Waffled Miso-Sesame Tofu