Low-Sodium Vietnamese Lemongrass Tofu Stir Fry

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fresh and vibrant vegetarian stir fry featuring lemongrass-infused tofu and crisp vegetables, lightly seasoned for a low-sodium, flavorful meal. This Vietnamese-inspired vegan recipe (vegetarian, low sodium), ready in about 30 minutes, pairs firm tofu, pressed and cubed, lemongrass stalks, minced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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 3 Vietnamese cuisine 280 cal/serving

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Ingredients

14 oz firm tofu, pressed and cubed
2 tbsp lemongrass stalks, minced
3 garlic cloves, minced
1 tbsp ginger, grated
1 medium carrot, julienned
1 cup snap peas
1 medium red bell pepper, sliced thin
2 tbsp canola oil
2 tbsp low-sodium soy sauce
1 tbsp lime juice
1 tsp brown sugar
2 green onions, sliced
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: Heat 2 tbsp canola oil in a large skillet over medium-high heat. Add 14 oz firm tofu cubes and sauté for 6-7 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
Step 2: In the same skillet, add 2 tbsp minced lemongrass, 3 minced garlic cloves, and 1 tbsp grated ginger. Stir-fry for 1-2 minutes until fragrant but not browned.
Step 3: Add 1 julienned carrot, 1 cup snap peas, and 1 sliced red bell pepper. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Step 4: Return the tofu to the skillet and pour in 2 tbsp low-sodium soy sauce, 1 tbsp lime juice, and 1 tsp brown sugar. Toss everything together and cook for an additional 2 minutes until heated through and flavors meld.
Step 5: Remove from heat and garnish with 2 sliced green onions and 2 tbsp chopped fresh cilantro before serving over steamed rice or noodles.