Lemongrass-Infused Tofu with Rice Noodles

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A fragrant, herbaceous noodle bowl featuring tender tofu and fresh herbs in a light coconut broth, perfect for a quick weeknight meal. This Asian recipe (gluten-free, vegetarian), ready in about 35 minutes, pairs firm tofu, rice noodles, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

Ingredients

• 12 oz firm tofu
• 6 oz rice noodles
• 2 stalks lemongrass
• 1 tbsp galangal
• 1 cup coconut milk
• 2 tbsp fish sauce
• 3 tbsp lime juice
• 1/4 cup cilantro
• 1/2 cup bean sprouts
• 1 red chili

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Press tofu for 15 minutes to remove excess water, then cut into 1/2-inch cubes. Heat 1 tbsp vegetable oil in a skillet over medium-high heat and pan-sear tofu until golden on all sides, about 8 minutes.
2. Step 2: Thinly slice lemongrass stalks and mince galangal. Simmer 1 cup coconut milk, 2 tbsp fish sauce, 3 tbsp lime juice, and 1 minced red chili in a saucepan for 5 minutes until fragrant.
3. Step 3: Cook rice noodles in boiling water for 3 minutes until tender, then drain and rinse under cold water. Add noodles to saucepan with sauce, toss to coat, and simmer for 2 minutes.
4. Step 4: Serve noodles topped with seared tofu, fresh cilantro, and bean sprouts.