Stir-Fried Lemongrass Tofu with Bell Peppers and Scallions

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A vibrant vegetarian Vietnamese stir-fry featuring crisp tofu cubes infused with fragrant lemongrass and colorful bell peppers. This Vietnamese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, fresh lemongrass, 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.

Ingredients

• 14 ounces, pressed and cut into 1-inch cubes firm tofu
• 1 stalk, finely minced fresh lemongrass
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips yellow bell pepper
• 4, chopped into 1-inch pieces scallions
• 3, minced garlic cloves
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon brown sugar
• 1/4 teaspoon black pepper
• 2 tablespoons water

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Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add 14 ounces firm tofu cubes and sauté for 4-5 minutes, turning occasionally until golden and crispy on all sides. Remove tofu from pan and set aside.
2. Step 2: In the same skillet, add 3 minced garlic cloves and 1 finely minced stalk of fresh lemongrass. Sauté for 1 minute until fragrant but not browned.
3. Step 3: Add 1 sliced medium red bell pepper, 1 sliced medium yellow bell pepper, and 4 chopped scallions to the pan. Stir-fry for 3 minutes until vegetables are tender-crisp.
4. Step 4: Return tofu to skillet. Add 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 teaspoon brown sugar, 2 tablespoons water, and 1/4 teaspoon black pepper. Toss everything to combine and cook for 2 more minutes until sauce thickens slightly and coats tofu and vegetables.
5. Step 5: Remove from heat and serve immediately with steamed jasmine rice or noodles.