Lemongrass and Ginger Vegetarian Stir Fry

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

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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 310 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Add 14 oz cubed firm tofu and cook for 4-5 minutes, turning occasionally until golden on all sides.
  3. 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.
  4. Step 4: Pour in 3 tbsp soy sauce and 2 tsp sesame oil, stirring well to coat tofu and vegetables with the sauce.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds.
  6. Step 6: Serve hot over 3 cups cooked jasmine rice for a filling vegetarian meal.

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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.

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