Grilled Lemongrass Tofu Skewers with Nuoc Cham Dipping Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender cubes of tofu marinated in lemongrass and garlic, grilled to perfection and served with a bright, tangy Vietnamese dipping sauce. This Vietnamese-inspired vegan recipe, ready in about 50 minutes, pairs firm tofu, lemongrass stalk, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 10 min Serves 4 Vietnamese cuisine 180 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes firm tofu
1 stalk, finely minced lemongrass stalk
3 cloves, minced garlic cloves
3 tbsp soy sauce
1 tbsp brown sugar
2 tbsp vegetable oil
3 tbsp rice vinegar
2 tbsp lime juice
2 tbsp fish sauce
1/4 cup water
1 tbsp sugar
1 small, thinly sliced red chili
1/4 cup, chopped fresh mint leaves
8, soaked in water for 30 minutes bamboo skewers

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Instructions

Step 1: In a bowl, combine 14 oz firm tofu cubes with 1 finely minced lemongrass stalk, 3 cloves minced garlic, 3 tbsp soy sauce, 1 tbsp brown sugar, and 2 tbsp vegetable oil. Toss gently and marinate for at least 30 minutes.
Step 2: Preheat grill or grill pan to medium-high heat. Thread marinated tofu cubes onto 8 soaked bamboo skewers.
Step 3: Grill tofu skewers for 3-4 minutes per side until grill marks appear and tofu is heated through and slightly crisp on edges.
Step 4: Meanwhile, whisk together 3 tbsp rice vinegar, 2 tbsp lime juice, 2 tbsp fish sauce, 1/4 cup water, 1 tbsp sugar, and 1 small thinly sliced red chili in a small bowl until sugar dissolves to make nuoc cham dipping sauce.
Step 5: Serve grilled lemongrass tofu skewers garnished with 1/4 cup chopped fresh mint leaves alongside the nuoc cham sauce for dipping.