Stir-Fried Lemongrass Tofu with Bell Peppers

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

A flavorful Vietnamese-inspired stir fry featuring crispy tofu and vibrant bell peppers tossed in a fragrant lemongrass sauce. This Vietnamese-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, lemongrass stalk, red bell pepper 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

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 14 ounces cubed firm tofu and cook, turning occasionally, for 6-8 minutes until all sides are golden brown and crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tablespoon vegetable oil, 1 finely minced lemongrass stalk, and 2 minced garlic cloves. Sauté for 1-2 minutes until fragrant.
  3. Step 3: Add 1 medium sliced red bell pepper and 1 medium sliced yellow bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
  4. Step 4: Return tofu to the skillet and add 2 tablespoons soy sauce, 1 teaspoon brown sugar, and 1 tablespoon lime juice. Toss to coat everything evenly and cook for 1 more minute until sauce thickens slightly.
  5. Step 5: Remove from heat and garnish with 2 chopped scallions and 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does Stir-Fried Lemongrass Tofu with Bell Peppers 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 Stir-Fried 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 firm tofu from drying out.

Can I substitute ingredients in Stir-Fried 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 Stir-Fried Lemongrass Tofu with Bell Peppers 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 Stir-Fried 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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