Stir-Fried Lemongrass Tofu with Bell Peppers and Thai Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegan stir-fry featuring crispy tofu infused with fresh lemongrass and colorful bell peppers, finished with aromatic Thai basil. This vietnamese-inspired vegan (vegan) ready in about 30 minutes pairs finely minced lemongrass stalk, minced garlic cloves, tablespoons vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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.

★ 4.0 (11 ratings) Prep: 15 min Cook: 15 min Serves 4 Vietnamese cuisine 240 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add 14 ounces cubed firm tofu and cook for 4-5 minutes on each side until golden and crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tablespoon vegetable oil. Sauté 3 minced garlic cloves and 1 finely minced lemongrass stalk for 1 minute until fragrant.
  3. Step 3: Add 1 red bell pepper and 1 yellow bell pepper sliced into strips. Stir-fry for 3-4 minutes until slightly softened but still crisp.
  4. Step 4: Return the tofu to the skillet. Add 2 tablespoons soy sauce, 1 tablespoon maple syrup, and 1/2 teaspoon black pepper. Toss everything together and cook for 2 more minutes until tofu is coated and sauce slightly thickens.
  5. Step 5: Remove from heat and stir in 1/2 cup fresh Thai basil leaves and 2 sliced green onions just before serving to preserve their vibrant flavor.

Frequently asked questions

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

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 Thai Basil?

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 Thai Basil 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 Thai Basil vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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