Stir-Fried Tofu with Lemongrass and Black Pepper Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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 firm tofu with fragrant lemongrass and a bold black pepper sauce. This Vietnamese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, lemongrass stalks, garlic cloves 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 Vietnamese cuisine 280 cal/serving

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Ingredients

14 oz, drained and cubed firm tofu
2, finely minced lemongrass stalks
3 minced garlic cloves
3 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tsp freshly ground black pepper
1 tsp sugar
1/4 cup water
1/4 cup sliced green onions
1/4 tsp (optional) red chili flakes

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Instructions

Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes.
Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat; add tofu cubes and fry for 4-5 minutes per side until all sides are golden and slightly crispy, then remove tofu and set aside.
Step 3: In the same skillet, add 2 finely minced lemongrass stalks and 3 minced garlic cloves; sauté for 1-2 minutes until fragrant but not burnt.
Step 4: Stir in 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp freshly ground black pepper, 1 tsp sugar, and 1/4 cup water; bring to a simmer.
Step 5: Return tofu to the skillet and toss gently to coat with the sauce; cook for another 2 minutes until the sauce thickens and clings to the tofu.
Step 6: Remove from heat and garnish with 1/4 cup sliced green onions and 1/4 tsp red chili flakes if desired before serving.