Stir-Fried Lemongrass Tofu with Bell Peppers and Thai Basil

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 30 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 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. 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 240 cal/serving

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Ingredients

14 ounces, pressed and cut into 1-inch cubes firm tofu
1, finely minced lemongrass stalk
1 medium, sliced into strips red bell pepper
1 medium, sliced into strips yellow bell pepper
3, minced garlic cloves
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon maple syrup
1/2 cup fresh Thai basil leaves
1/2 teaspoon black pepper
2, sliced green onions

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Instructions

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.
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.
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.
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.
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.