Coconut Lemongrass Tofu Stir-Fry with Snap Peas
A fragrant, creamy stir-fry with silken tofu, fresh herbs, and a bright lemongrass-infused sauce. This asian-inspired asian (dairy-free) ready in about 27 minutes pairs pressed and cubed extra-firm tofu, vegetable oil, lemongrass paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, 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.
Ingredients
- 14 oz, pressed and cubed extra-firm tofu
- 2 tbsp vegetable oil
- 1.5 tbsp lemongrass paste
- 2 tbsp reduced-sodium soy sauce
- 1/2 cup full-fat coconut milk
- 1.5 cups, trimmed snow peas
- 1 cup sliced bell peppers
- 3 cloves minced garlic
- 2 tbsp, chopped fresh cilantro
- 1 tsp sesame seeds
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add tofu cubes and sear for 4 minutes per side until golden brown, then set aside.
- Step 2: Add remaining 1 tbsp oil to the skillet, stir in lemongrass paste and minced garlic, and cook for 1 minute until fragrant. Pour in soy sauce and coconut milk, stirring until smooth and bubbling.
- Step 3: Add snow peas and bell peppers, cooking for 3-4 minutes until crisp-tender. Return tofu to the pan, simmering for 2 minutes until sauce coats everything. Stir in 1 tbsp cilantro and sprinkle with sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Lemongrass Tofu Stir-Fry with Snap Peas take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Lemongrass Tofu Stir-Fry with Snap Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Coconut Lemongrass Tofu Stir-Fry with Snap Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Lemongrass Tofu Stir-Fry with Snap Peas for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Lemongrass Tofu Stir-Fry with Snap Peas dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
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