Lemongrass-Infused Tofu Stir-Fry with Snap Peas
Crispy pan-seared tofu with aromatic lemongrass and fresh snap peas in a light ginger-scallion sauce. The tofu achieves perfect golden edges while retaining tenderness. This thai-inspired stir fry ready in about 27 minutes pairs extra-firm tofu, soy sauce, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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 soy sauce
- 2 stalks, finely minced lemongrass
- 1 tbsp, grated fresh ginger
- 8 oz, trimmed snap peas
- 4, white parts minced, green parts sliced scallions
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss tofu cubes with cornstarch and 1/2 tsp salt until evenly coated. Heat vegetable oil in a nonstick skillet over medium-high heat until shimmering.
- Step 2: Add tofu in a single layer; cook undisturbed for 3 minutes until golden. Flip and cook 2 more minutes until both sides are crisp.
- Step 3: Push tofu to one side. Add lemongrass, ginger, white scallion parts, and snap peas to the skillet. Stir-fry for 2 minutes until peas brighten in color.
- Step 4: Return tofu to skillet. Add soy sauce, sesame oil, and 2 tbsp water. Toss for 1 minute until sauce thickens and coats everything evenly.
Frequently asked questions
How long does Lemongrass-Infused 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 Lemongrass-Infused 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 extra-firm tofu from drying out.
Can I substitute ingredients in Lemongrass-Infused 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 Lemongrass-Infused 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.
What goes well with Lemongrass-Infused Tofu Stir-Fry with Snap Peas?
Thai stir fry 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
- ★★★★★
Loved it! The lemongrass really shines and the snap peas are fresh. Made for my husband and he said it's better than our favorite Thai restaurant.
- ★★★★★
My kids devoured this! The tofu was perfectly cooked and the lemongrass flavor was spot on.
- ★★★★☆
Cooked this for a dinner party and it was a hit. Only note: the snap peas took longer to cook than I thought.
