Stir-Fried Lemongrass Tofu with Bell Peppers and Basil

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

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 developed and reviewed.

A vibrant vegetarian Vietnamese stir-fry featuring crispy tofu, aromatic lemongrass, colorful bell peppers, and fresh basil leaves. This Vietnamese-inspired vegetarian recipe, 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 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: 15 min Cook: 15 min Serves 4 Vietnamese cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
1, finely minced lemongrass stalk
1 medium, sliced red bell pepper
1 medium, sliced yellow bell pepper
3, minced garlic cloves
3 tbsp vegetable oil
3 tbsp soy sauce
1 tsp sugar
1/2 cup fresh Thai basil leaves
2, sliced green onions
1/4 tsp (optional) crushed red pepper flakes

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and fry for 4-5 minutes on each side until golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil. Sauté 3 minced garlic cloves and 1 finely minced lemongrass stalk for 1-2 minutes until fragrant.
Step 3: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the skillet. Stir-fry for 3-4 minutes until they begin to soften but remain crisp.
Step 4: Return tofu to the skillet. Add 3 tbsp soy sauce and 1 tsp sugar. Toss everything together and cook for another 2 minutes to allow flavors to meld.
Step 5: Remove from heat and stir in 1/2 cup fresh Thai basil leaves, 2 sliced green onions, and 1/4 tsp crushed red pepper flakes if using. Serve immediately with steamed rice or noodles.