Stir-fried Lemongrass Tofu with Mixed Vegetables
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 ready in about 30 minutes pairs pressed and cubed firm tofu, stalks, finely chopped 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.
Ingredients
- 14 oz, pressed and cubed firm tofu
- 2 stalks, finely chopped lemongrass
- 1 tbsp vegetable oil
- 1 cup broccoli florets
- 1 cup, sliced bell peppers
- 1 cup snap peas
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 cup water
- 1 tbsp cornstarch
- 2 tbsp, chopped scallions
Instructions
- 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.
- 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.
- 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).
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-fried Lemongrass Tofu with Mixed Vegetables 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 Mixed Vegetables?
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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Stir-fried Lemongrass Tofu with Mixed Vegetables?
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 Mixed Vegetables 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.
What goes well with Stir-fried Lemongrass Tofu with Mixed Vegetables?
Malaysian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
