Lemongrass Tofu Stir-Fry with Bok Choy

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

Crispy tofu and tender bok choy bathed in a bright, savory-sweet sauce infused with fragrant lemongrass. This Vietnamese recipe (vegan), ready in about 35 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 15 min Serves 2 Vietnamese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss pressed and cubed tofu in cornstarch until evenly coated.
  2. Step 2: Heat vegetable oil in a large skillet over medium-high heat; add tofu and cook for 5-6 minutes until golden and crispy on all sides.
  3. Step 3: Remove tofu and set aside. Add minced lemongrass and garlic to the skillet; stir for 30 seconds until fragrant.
  4. Step 4: Add chopped bok choy and stir-fry for 3 minutes until bright green and slightly tender.
  5. Step 5: Whisk together soy sauce, rice vinegar, brown sugar, and vegetable broth; pour over bok choy and bring to a simmer.
  6. Step 6: Return tofu to skillet, toss to coat, and cook for 1 minute until sauce thickens.
  7. Step 7: Stir in sesame oil and garnish with chopped scallions before serving.

Frequently asked questions

How long does Lemongrass Tofu Stir-Fry with Bok Choy take to make?

Total time is about 35 minutes (20 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 Tofu Stir-Fry with Bok Choy?

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 firm tofu from drying out.

Can I substitute ingredients in Lemongrass Tofu Stir-Fry with Bok Choy?

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 Tofu Stir-Fry with Bok Choy 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.

Is Lemongrass Tofu Stir-Fry with Bok Choy vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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