Stir-Fried Lemongrass Tofu with Crispy Shallots and Thai Basil

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

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 drafted and published.

A vibrant Vietnamese vegan stir-fry featuring lemongrass-infused tofu, crispy shallots, and fragrant Thai basil for a satisfying plant-based meal. This Vietnamese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, fresh lemongrass, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving

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Ingredients

14 oz block, pressed and cubed firm tofu
2 stalks, finely minced fresh lemongrass
3, minced garlic cloves
2 medium, thinly sliced shallots
3 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp maple syrup
1/2 cup fresh Thai basil leaves
2, sliced scallions
1/4 tsp red chili flakes
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 5-7 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil and 2 thinly sliced shallots. Fry shallots for 3-4 minutes until golden brown and crispy, then remove and drain on paper towels.
Step 3: Lower heat to medium, add minced 2 stalks fresh lemongrass and 3 minced garlic cloves to the skillet. Sauté for 1-2 minutes until fragrant.
Step 4: Return tofu to the skillet, add 2 tbsp soy sauce, 1 tbsp maple syrup, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red chili flakes. Stir-fry for 3 minutes until tofu is evenly coated and sauce thickens slightly.
Step 5: Remove from heat and toss in 1/2 cup fresh Thai basil leaves and 2 sliced scallions. Garnish with the crispy fried shallots before serving.