Sautéed Vietnamese Lemongrass Tofu with Bell Peppers
Firm tofu sautéed with aromatic lemongrass and colorful bell peppers for a light, fragrant Vietnamese-inspired vegetarian dish. This vietnamese-inspired vegan (vegetarian) ready in about 35 minutes pairs pressed and cubed firm tofu, finely minced fresh lemongrass stalks, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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, pressed and cubed firm tofu
- 2, finely minced fresh lemongrass stalks
- 1, thinly sliced red bell pepper
- 1, thinly sliced yellow bell pepper
- 3, minced garlic cloves
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tsp brown sugar
- 1 tbsp fresh lime juice
- 2 tbsp, chopped fresh cilantro
- 1/4 tsp crushed red pepper flakes
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat until hot. Add 14 oz pressed, cubed firm tofu and sauté for 5-7 minutes, turning occasionally, until golden on all sides.
- Step 2: Add 2 finely minced lemongrass stalks and 3 minced garlic cloves to the skillet. Cook for 1-2 minutes until fragrant.
- Step 3: Stir in 1 thinly sliced red bell pepper and 1 thinly sliced yellow bell pepper. Cook for 4-5 minutes until tender-crisp.
- Step 4: Add 2 tbsp soy sauce, 1 tsp brown sugar, 1 tbsp fresh lime juice, and 1/4 tsp crushed red pepper flakes. Toss everything together and cook for another 2 minutes to allow flavors to meld.
- Step 5: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Vietnamese Lemongrass Tofu with Bell Peppers take to make?
Total time is about 35 minutes (15 min prep + 20 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 Sautéed Vietnamese Lemongrass Tofu with Bell Peppers?
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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Sautéed Vietnamese Lemongrass Tofu with Bell Peppers?
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 Sautéed Vietnamese Lemongrass Tofu with Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Vietnamese Lemongrass Tofu with Bell Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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