Stir-Fried Lemongrass Tofu with Bell Peppers and Scallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian Vietnamese stir-fry featuring crisp tofu cubes infused with fragrant lemongrass and colorful bell peppers. This vietnamese-inspired vegetarian (vegetarian) ready in about 30 minutes pairs stalk, finely minced fresh lemongrass, chopped into 1-inch pieces scallions, minced garlic cloves 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

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.

Equipment for this recipe

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Frequently asked questions

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

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 Scallions?

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 Scallions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Scallions 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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