Sautéed Vietnamese Lemongrass Tofu with Rice Noodles

By · Reviewed by AislePrompt Editorial · ·

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 (vegan) ready in about 35 minutes pairs firm tofu, pressed and cubed, stalks 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
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Ingredients

Instructions

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

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Vietnamese Lemongrass Tofu with Rice Noodles take to make?

Total time is about 35 minutes (20 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 Sautéed Vietnamese Lemongrass Tofu with Rice Noodles?

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 Sautéed Vietnamese Lemongrass Tofu with Rice Noodles?

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 Rice Noodles 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 Rice Noodles vegan?

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

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