Easy Lemongrass Tofu

Heat the oil in a large non-stick skillet over medium heat. Once hot, add the tofu slices and fry for 5-7 minutes on each side or until golden brown. Depending on the type and brand of tofu used, this step can take a bit longer.
Once golden brown, transfer the tofu to a plate lined with kitchen paper towels to remove excess oil. Set aside.
Heat one tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the minced shallots, garlic, lemongrass, and chili if using. Sauté for 2-3 minutes or until fragrant.
Next, add the fried tofu slices to the skillet and stir to coat the tofu with the aromatics.
Pour in the soy sauce, sugar, vegan oyster sauce, and water. Bring to a simmer and let simmer for 5-7 minutes, stirring from time to time. The sauce should have reduced by now, and most of it will have been absorbed by the tofu.
Serve immediately with white rice, quinoa, or sautéed vegetables! This lemongrass tofu will keep for up to 3 days in the refrigerator.