Stir-Fried Lemongrass Tofu with Bell Peppers and Rice Vermicelli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian Vietnamese stir-fry with aromatic lemongrass tofu, colorful bell peppers, and tender rice vermicelli noodles. This vietnamese-inspired vegetarian (vegetarian) ready in about 30 minutes pairs finely minced lemongrass stalk, minced garlic cloves, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp vegetable oil, then stir-fry 1 finely minced lemongrass stalk and 3 minced garlic cloves over medium heat for 1 minute until fragrant.
  3. Step 3: Add 1 thinly sliced red bell pepper and 1 thinly sliced yellow bell pepper. Stir-fry for 3-4 minutes until tender-crisp.
  4. Step 4: Return tofu to skillet and add 3 tbsp soy sauce and 1 tsp brown sugar. Toss everything together and cook for another 2 minutes until tofu is coated and sauce thickens slightly.
  5. Step 5: Toss in 6 oz cooked rice vermicelli noodles and 1/4 cup chopped scallions, mixing gently to combine and heat through.
  6. Step 6: Remove from heat and garnish with 1/4 cup fresh cilantro leaves. Serve with 2 lime wedges for squeezing over the dish.

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Frequently asked questions

How long does Stir-Fried Lemongrass Tofu with Bell Peppers and Rice Vermicelli 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 and Rice Vermicelli?

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 minced garlic cloves from drying out.

Can I substitute ingredients in Stir-Fried Lemongrass Tofu with Bell Peppers and Rice Vermicelli?

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 and Rice Vermicelli 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 and Rice Vermicelli 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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