Ginger and Lemongrass Stir-Fried Tofu with Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant stir-fry combining crisp tofu with fresh ginger, lemongrass, and mixed vegetables for a vibrant vegan meal. This asian-inspired vegan (gluten free option) ready in about 30 minutes pairs extra-firm tofu, pressed and cubed, lemongrass stalk, finely minced, fresh ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.4 (14 ratings) Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden and crispy.
  2. Step 2: Push the tofu to one side and add 2 cloves minced garlic, 1 tbsp freshly grated ginger, and 1 minced lemongrass stalk. Sauté for 1 minute until fragrant.
  3. Step 3: Add 1 medium julienned carrot, 1 sliced red bell pepper, and 1 cup snap peas to the pan. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
  4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil, tossing everything together to coat evenly and heat through for 1-2 minutes.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Ginger and Lemongrass Stir-Fried Tofu with Vegetables take to make?

Total time is about 30 minutes (15 min prep + 15 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 Ginger and Lemongrass Stir-Fried Tofu with Vegetables?

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 fresh ginger, grated from drying out.

Can I substitute ingredients in Ginger and Lemongrass Stir-Fried Tofu with Vegetables?

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 Ginger and Lemongrass Stir-Fried Tofu with Vegetables for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Ginger and Lemongrass Stir-Fried Tofu with Vegetables vegan?

Yes — this recipe is tagged vegan, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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