Sautéed Vietnamese Lemongrass Tofu with Rice Noodles

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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.

Tender tofu cubes stir-fried with fragrant lemongrass and garlic, served over silky rice noodles for a bright, satisfying vegan meal. This Vietnamese-inspired vegan recipe, ready in about 35 minutes, pairs firm tofu, pressed and cubed, lemongrass stalks, finely minced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 20 min Cook: 15 min Serves 4 Vietnamese cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz firm tofu, pressed and cubed
2 lemongrass stalks, finely minced
3 garlic cloves, minced
3 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp brown sugar
1 tbsp lime juice
8 oz rice noodles
2 green onions, sliced
1/4 cup fresh cilantro, chopped
2 tbsp crushed peanuts
1/4 tsp red chili flakes

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a large pot of water to a boil. Add 8 oz rice noodles and cook according to package instructions until tender but firm. Drain and set aside.
Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and sauté for 5-6 minutes, turning occasionally, until golden and crisp on all sides.
Step 3: Add 2 finely minced lemongrass stalks and 3 minced garlic cloves to the skillet with the tofu. Stir-fry for 1-2 minutes until fragrant.
Step 4: Stir in 2 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp brown sugar, and 1 tbsp lime juice. Cook for another 2 minutes until the tofu is well coated and the sauce thickens slightly.
Step 5: To serve, place the cooked rice noodles on plates, top with the lemongrass tofu, and garnish with 2 sliced green onions, 1/4 cup chopped fresh cilantro, 2 tbsp crushed peanuts, and a sprinkle of 1/4 tsp red chili flakes for a mild kick.