Drain your tofu, wrap it in a clean kitchen towel and press it under gentle weight (such as a plate stacked with a can of beans or a textbook) for about an hour to drain out as much excess water as possible. This will help it absorb the marinade better.

Cut your pressed tofu into 1/4” steaks, or into roughly 3/4” cubes.

Peel off the outer layer of the lemongrass stalk and clean off any dirt. Finely chop the bottom white part of the stalk. (This should yield a few tablespoons of chopped lemongrass.)

Whisk together lemongrass with remaining ingredients for the marinade. If you don’t mind the texture of the minced ingredients, leave as is. For a smoother option, throw all the ingredients into a blender and process until smooth.

Pour your marinate into a shallow pan. Add your tofu and turn to coat evenly. Marinate in the fridge for at least 30 minutes (although overnight would be ideal), giving the tofu a flip once or twice to ensure they absorb the mixture evenly.

Preheat your oven to 400°F and line a baking tray with parchment or a silicone mat. Arrange tofu on tray. I like to spoon or brush the extra marinade onto the tofu, but this is optional. Bake for 35-40 minutes or until deep golden brown, flipping about halfway through.

This tofu is perfect to use in vegan banh mi (sliced into steaks), in vermicelli bowls (cubed), or in spring rolls (sliced into strips).