Stir-Fried Tofu with Lemongrass and Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant tofu dish marinated in aromatic lemongrass and chili, stir-fried with bell peppers and snap peas for a fresh, balanced meal. This asian-inspired asian (gluten-free, vegetarian) ready in about 40 minutes pairs firm tofu, stalks lemongrass, red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Cook: 20 min Serves 4 Asian cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 2 tbsp olive oil, 2 stalks minced lemongrass, 1 minced red chili, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Add the 14 oz firm tofu cubes and toss until evenly coated; let marinate for 15 minutes.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the tofu and cook for 4-5 minutes per side until golden and slightly crisp; transfer to a plate.
  3. Step 3: Add the 1 sliced bell pepper and 1 cup snap peas to the skillet and sauté for 3 minutes until crisp-tender and vibrant in color.
  4. Step 4: Whisk 1 tbsp cornstarch with 2 tbsp water in a small bowl until smooth. Pour into the skillet and stir constantly until the sauce thickens and coats the back of a spoon, about 1 minute.
  5. Step 5: Return the tofu to the skillet and toss to coat; cook for 1 more minute until heated through and glossy.
  6. Step 6: Serve immediately over 3 cups cooked rice.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Stir-Fried Tofu with Lemongrass and Chili take to make?

Total time is about 40 minutes (20 min prep + 20 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 Chili?

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 Chili?

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 Chili 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.

Is Stir-Fried Tofu with Lemongrass and Chili gluten-free?

Yes — this recipe is tagged gluten-free, 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

Related recipes