Lemongrass Plum Sauce Silken Tofu

ByBui Thao

This Lemongrass Plum Sauce Silken Tofu is silky, tangy, sweet, and savory all in one dish.

It looks fancy but is actually super simple to make.

The sauce is bold and zesty with a soft texture from the tofu that melts in your mouth.

This is one of those meals you make when you want something light but satisfying, and it’s perfect over rice or noodles.

Why I Love This Recipe

I started making this when I had leftover plum sauce from a stir fry and a forgotten block of silken tofu in the fridge. What came out of that combo is now one of my go-to weeknight meals.

  • You don’t need to fry anything.
  • The flavor balance is next level—sweet, salty, citrusy, and umami.
  • It takes 15 minutes total, no joke.
  • Super comforting but still feels fresh.
Lemongrass Plum Sauce Silken Tofu

Servings and Time

Serves: 2
Total Time: 15 minutes

What You’ll Need

  • 1 block (14 oz) silken tofu, cut into large cubes
  • 1/2 cup plum sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 stalk lemongrass, outer layer removed, white part minced
  • 1 teaspoon grated ginger
  • 1 garlic clove, minced
  • 2 teaspoons rice vinegar
  • 1 teaspoon brown sugar
  • 1/4 cup water
  • 1 green onion, sliced thin for garnish
  • 1 teaspoon sesame seeds, for garnish
  • Optional: Cooked rice or noodles for serving

Pro Tips

  • Slice the tofu gently—silken tofu is super soft and breaks easily.
  • Microwave the tofu for 1 minute before serving to warm it without crumbling.
  • If your lemongrass is too fibrous, smash it with a rolling pin before mincing.
  • Always taste your sauce before serving—it should be balanced, not too sweet.
  • This sauce also goes great on grilled veggies or crispy tofu.

Tools You’ll Need

  • Sharp knife
  • Cutting board
  • Microplane or fine grater
  • Small saucepan
  • Rubber spatula
  • Medium serving bowl or plate

Substitutions and Variations

  • No plum sauce? Use hoisin sauce with a splash of lime juice.
  • No lemongrass? Try lime zest for a similar citrus pop.
  • Want it spicy? Add a pinch of chili flakes or a little sriracha.
  • Can’t find silken tofu? Use soft tofu, but it will be slightly firmer.

Make Ahead Tips

You can make the sauce ahead of time and store it in the fridge for up to 5 days. Reheat gently and pour over freshly cut tofu.

Cooking Instructions

Step 1: Mince and Prep Aromatics

Mince 1 stalk lemongrass (white part only), 1 teaspoon grated ginger, and 1 garlic clove.

Step 2: Make the Sauce

In a small saucepan, add:

  • 1/2 cup plum sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • Minced lemongrass
  • Grated ginger
  • Minced garlic
  • 2 teaspoons rice vinegar
  • 1 teaspoon brown sugar
  • 1/4 cup water

Stir and bring to a gentle simmer over medium heat for 5–6 minutes until thickened slightly.

Step 3: Slice the Tofu

Gently cut 1 block (14 oz) silken tofu into large cubes (about 2 inches). Use a sharp knife and slide under with a spatula to transfer.

Step 4: Warm the Tofu (Optional)

Place the tofu cubes on a microwave-safe plate. Microwave on low (50%) for 1 minute to warm slightly without breaking.

Step 5: Pour Sauce Over Tofu

Place tofu cubes in a round bowl. Pour hot sauce over the top using a spoon to coat evenly. Garnish with 1 sliced green onion and 1 teaspoon sesame seeds.

Lemongrass Plum Sauce Silken Tofu

Leftovers and Storage

Store leftovers in an airtight container for up to 2 days in the fridge. Don’t freeze silken tofu—it changes texture. Reheat the sauce separately and pour over cold tofu or warm it gently in the microwave.

Macros Information (Per Serving)

  • Calories: 220
  • Protein: 9g
  • Fat: 8g
  • Carbs: 28g
  • Fiber: 1g
  • Sugar: 16g

Why This Recipe Works (Quick Science)

Silken tofu is made with a higher water content and no curds, which gives it that creamy smooth texture. The acidic ingredients (vinegar and plum) brighten the deep, sweet base, and lemongrass adds a citrusy edge that cuts through the richness of the sauce.

Common Mistakes

  • Using firm tofu: It won’t absorb the sauce the same way and won’t have that silky mouthfeel.
  • Skipping the simmer time: The sauce needs heat to meld and thicken.
  • Using tough lemongrass: If it’s not minced finely, it stays stringy and chewy.

What to Serve With

  • Steamed jasmine rice or brown rice
  • Soba noodles or rice noodles
  • Steamed greens like bok choy or broccoli
  • A simple cucumber salad on the side

FAQ

Can I make this ahead of time?
Just the sauce—keep tofu fresh until serving.

Is silken tofu the same as soft tofu?
They’re similar, but silken is more delicate and smooth.

Can I eat this cold?
Absolutely. It’s delicious both warm and cold.

Final Thoughts

This Lemongrass Plum Sauce Silken Tofu is the perfect mix of flavors and textures. It’s one of those easy meals that feels special but takes almost no time. I hope it becomes one of your favorites too. If you try it, leave a comment and let me know how it went or if you made any fun changes!

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