Smoky Coconut Lemongrass Tofu Stir Fry

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A vibrant stir fry featuring tofu infused with lemongrass and smoky spices, balanced with creamy coconut milk and crisp vegetables. This Asian Fusion-inspired vegetarian recipe, ready in about 35 minutes, pairs firm tofu, coconut milk, lemongrass stalks 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.

Ingredients

• 14 oz block, pressed and cut into 1-inch cubes firm tofu
• 1/2 cup coconut milk
• 2, finely minced lemongrass stalks
• 1 tsp smoked paprika
• 3, minced garlic cloves
• 1 medium, sliced into strips red bell pepper
• 1 cup snap peas
• 3, sliced green onions
• 2 tbsp soy sauce
• 1 tsp brown sugar
• 2 tbsp vegetable oil
• 1 tbsp fresh lime juice
• 1/4 cup chopped, for garnish fresh cilantro
• 1/4 tsp salt
• 1/4 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz tofu cubes and cook for 5-6 minutes, turning occasionally until all sides are golden and slightly crispy.
2. Step 2: Add 3 minced garlic cloves and 2 finely minced lemongrass stalks to the skillet. Sauté for 1 minute until fragrant.
3. Step 3: Stir in 1 tsp smoked paprika, 1 medium sliced red bell pepper, and 1 cup snap peas. Cook for 3-4 minutes until vegetables are tender but still crisp.
4. Step 4: Pour in 1/2 cup coconut milk, 2 tbsp soy sauce, 1 tsp brown sugar, and 1 tbsp fresh lime juice. Stir to combine and cook for 2-3 minutes until sauce thickens slightly and coats tofu and vegetables.
5. Step 5: Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and garnish with 3 sliced green onions and 1/4 cup chopped fresh cilantro before serving.