Stir-Fried Tofu with Lemongrass and Bamboo Shoots
Savory tofu cubes simmered in a fragrant lemongrass broth with crisp bamboo shoots and fresh basil, finished with a touch of coconut milk. This vietnamese-inspired stir fry (vegetarian) ready in about 27 minutes pairs firm tofu, bamboo shoots, stalk lemongrass 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.
Ingredients
- 12 oz firm tofu
- 1 cup bamboo shoots
- 1 stalk lemongrass
- 1/2 cup coconut milk
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 cloves garlic
- 1/4 cup fresh basil
- 2 tbsp vegetable oil
Instructions
- Step 1: Press tofu for 15 minutes to remove excess moisture, then cut into 1/2-inch cubes. Pat dry with paper towels.
- Step 2: Thinly slice 1 stalk lemongrass (using only the tender white part) and mince 2 garlic cloves. Heat 2 tbsp vegetable oil in a wok over medium-high heat, add lemongrass and garlic, and stir-fry for 1 minute until fragrant.
- Step 3: Add tofu cubes and cook for 4 minutes, turning to brown lightly on all sides.
- Step 4: Stir in 1 cup drained bamboo shoots, 1/2 cup coconut milk, 1 tbsp fish sauce, and 1 tsp sugar. Simmer for 6 minutes until sauce thickens and coats tofu.
- Step 5: Remove from heat, stir in 1/4 cup fresh basil, and serve immediately with steamed rice.
Frequently asked questions
How long does Stir-Fried Tofu with Lemongrass and Bamboo Shoots take to make?
Total time is about 27 minutes (15 min prep + 12 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 Tofu with Lemongrass and Bamboo Shoots?
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 firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Lemongrass and Bamboo Shoots?
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 Tofu with Lemongrass and Bamboo Shoots for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
Is Stir-Fried Tofu with Lemongrass and Bamboo Shoots vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The bamboo shoots added a great crunch. Will make again!
- ★★★★★
Perfect for a quick weeknight meal, and so flavorful.
- ★★★★★
This was a hit with my family! The lemongrass really shines through.
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