Stir-Fried Lemongrass Tofu with Snow Peas and Bell Peppers

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 cubes infused with fragrant lemongrass, paired with crunchy snow peas and sweet bell peppers. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, pressed and cubed, lemongrass stalks, finely minced, snow peas, trimmed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 Asian Fusion cuisine 280 cal/serving

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Ingredients

14 oz extra-firm tofu, pressed and cubed
2 lemongrass stalks, finely minced
1 cup snow peas, trimmed
1 medium red bell pepper, thinly sliced
2 garlic cloves, minced
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2 tbsp vegetable oil
2 stalks green onions, sliced
1 tsp sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz pressed and cubed extra-firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden and crispy.
Step 2: Push tofu to the side of the pan and add 2 finely minced lemongrass stalks and 2 minced garlic cloves, stir-frying for 30 seconds until fragrant.
Step 3: Add 1 cup trimmed snow peas and 1 medium thinly sliced red bell pepper to the pan, stir-frying for 3-4 minutes until vegetables are crisp-tender.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Pour the sauce over the tofu and vegetables, tossing to coat evenly and cook for 1-2 minutes until heated through.
Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving hot.