Lemongrass and Ginger Vegetarian Stir Fry
A vibrant Asian stir fry highlighting fresh lemongrass and ginger with crisp vegetables in a savory sauce. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs stalks lemongrass stalks, finely minced, fresh ginger root, grated, large carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, 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
- 2 stalks lemongrass stalks, finely minced
- 1 tbsp fresh ginger root, grated
- 1 large carrot, julienned
- 1 medium red bell pepper, sliced
- 1 cup snap peas
- 14 oz firm tofu, cubed
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 3 cups cooked jasmine rice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 2 finely minced lemongrass stalks and 1 tbsp grated fresh ginger. Stir-fry for 1-2 minutes until fragrant but not burnt.
- Step 2: Add 14 oz cubed firm tofu and cook for 4-5 minutes, turning occasionally until golden on all sides.
- Step 3: Toss in 1 large julienned carrot, 1 medium sliced red bell pepper, and 1 cup snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Step 4: Pour in 3 tbsp soy sauce and 2 tsp sesame oil, stirring well to coat tofu and vegetables with the sauce.
- Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds.
- Step 6: Serve hot over 3 cups cooked jasmine rice for a filling vegetarian meal.
Frequently asked questions
How long does Lemongrass and Ginger Vegetarian Stir Fry 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 Lemongrass and Ginger Vegetarian Stir Fry?
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 root, grated from drying out.
Can I substitute ingredients in Lemongrass and Ginger Vegetarian Stir Fry?
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 Lemongrass and Ginger Vegetarian Stir Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lemongrass and Ginger Vegetarian Stir Fry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Stir-Fried Tofu with Broccoli and Carrots in Soy-Ginger Sauce
Stir-Fried Tofu with Sesame-Ginger Sauce and Broccoli
Dummy-Proof Vegetarian Stir Fry with Tofu and Mixed Vegetables
Vegetable Stir-Fry with Tofu and Sweet Soy Glaze
Spicy Udon Stir Fry with Tofu and Vegetables
Pan-Seared Tofu with Ginger and Scallions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
