Stir-Fried Lemongrass Tofu with Bell Peppers and Jasmine Rice

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A vibrant vegan stir-fry featuring crispy lemongrass-infused tofu and colorful bell peppers served over fragrant jasmine rice. This Vietnamese-inspired vegan recipe, ready in about 35 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 350 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.

Ingredients

• 14 oz, pressed and cubed firm tofu
• 1, finely minced lemongrass stalk
• 1, sliced into strips red bell pepper
• 1, sliced into strips yellow bell pepper
• 3, minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 3 tbsp vegetable oil
• 2, sliced scallions
• 1 tbsp fresh lime juice
• 1 1/2 cups, uncooked jasmine rice
• 3 cups water

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Instructions

1. Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. Combine rice and 3 cups water in a pot, bring to a boil, then cover and reduce to low heat. Cook for 15 minutes until water is absorbed. Remove from heat and let stand 5 minutes.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 4-5 minutes per side until golden and crisp on all sides. Remove tofu and set aside.
3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 finely minced lemongrass stalk. Sauté for 1-2 minutes until fragrant.
4. Step 4: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the skillet. Stir-fry for 4 minutes until vegetables are tender-crisp.
5. Step 5: Return tofu to the skillet and add 3 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp fresh lime juice. Toss everything together and cook for another 2 minutes until sauce thickens slightly and coats the tofu and peppers.
6. Step 6: Remove from heat and stir in 2 sliced scallions.
7. Step 7: Serve the stir-fried lemongrass tofu and peppers over cooked jasmine rice while hot.