Stir-fried Lemongrass Tofu with Mixed Vegetables

By AislePrompt Editorial · ·

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.

Crisp tofu and vibrant vegetables tossed in a savory lemongrass sauce, finished with a hint of sesame for a quick weeknight dinner. This Malaysian-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, lemongrass, 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. 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 Malaysian cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu to remove excess water, then cut into 1-inch cubes. Heat 1 tbsp vegetable oil in a wok over medium-high heat. Add tofu cubes and cook for 5-6 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
  2. Step 2: Add 2 stalks finely chopped lemongrass to the wok and stir-fry for 1 minute until fragrant. Add 1 cup broccoli, 1 cup bell peppers, and 1 cup snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
  3. Step 3: Whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sugar, 1/4 cup water, and 1 tbsp cornstarch in a small bowl. Pour into wok and bring to a simmer, stirring until sauce thickens (about 1 minute).
  4. Step 4: Return tofu to wok and toss to coat. Cook for 1 more minute. Drizzle with 1 tsp sesame oil and sprinkle with 2 tbsp chopped scallions.

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