Low-Sodium Vietnamese Lemongrass Tofu Stir Fry

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

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 (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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Low-Sodium Vietnamese Lemongrass Tofu Stir Fry take to make?

Total time is about 30 minutes (15 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 Low-Sodium Vietnamese Lemongrass Tofu Stir Fry?

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, pressed and cubed from drying out.

Can I substitute ingredients in Low-Sodium Vietnamese Lemongrass Tofu Stir Fry?

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 Low-Sodium Vietnamese Lemongrass Tofu Stir Fry for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Low-Sodium Vietnamese Lemongrass Tofu Stir Fry vegetarian?

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

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