Lemongrass Tofu Stir-Fry with Bok Choy

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

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.

Ingredients

• 14 oz firm tofu
• 2 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 stalk minced lemongrass
• 2 cloves minced garlic
• 1/2 cup chopped bok choy
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1/4 cup vegetable broth
• 1 tsp sesame oil
• 2 tbsp chopped scallions

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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.