Lemongrass-Ginger Tofu Stir-Fry with Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp vegetables and pan-seared tofu in a zesty lemongrass and ginger sauce, served over steamed rice. This thai-inspired asian ready in about 30 minutes pairs ounces firm tofu, tablespoons vegetable oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 Thai cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Press 14 ounces firm tofu to remove excess moisture, then cut into 1-inch cubes. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add tofu and cook for 5 minutes per side until golden brown and crispy.
  2. Step 2: Remove tofu and set aside. Add 3 minced garlic cloves, 1 tablespoon minced ginger, and 1 stalk finely chopped lemongrass to the skillet. Sauté for 1 minute until fragrant.
  3. Step 3: Add 1 red bell pepper (sliced), 1 cup broccoli florets, and 1 cup snap peas. Stir-fry for 4 minutes until vegetables are tender-crisp.
  4. Step 4: Return tofu to the skillet. Add 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1/4 cup water. Toss to coat and heat through for 2 minutes.
  5. Step 5: Serve over 2 cups cooked brown rice.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Lemongrass-Ginger Tofu Stir-Fry 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 Lemongrass-Ginger Tofu Stir-Fry 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 ounces firm tofu from drying out.

Can I substitute ingredients in Lemongrass-Ginger Tofu Stir-Fry 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 Lemongrass-Ginger Tofu Stir-Fry with Vegetables 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.

What goes well with Lemongrass-Ginger Tofu Stir-Fry with Vegetables?

Thai asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes