Stir-Fried Tofu with Lemongrass and Chili in Garlic Sauce

By AislePrompt Editorial · ·

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 drafted and published.

A vibrant and spicy stir-fry featuring crispy tofu tossed with aromatic lemongrass, fresh chili, and savory garlic sauce. This Vietnamese recipe (vegan), ready in about 25 minutes, pairs firm tofu, lemongrass stalk, garlic 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: 10 min Cook: 15 min Serves 3 Vietnamese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat; add 14 oz firm tofu cubes and fry for 6-7 minutes, turning occasionally until golden and crispy on all sides; remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp vegetable oil, 1 finely minced lemongrass stalk, 4 minced garlic cloves, and 1 thinly sliced red chili; sauté for 1-2 minutes until fragrant.
  3. Step 3: Return tofu to the skillet and add 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 1/4 tsp black pepper; stir-fry for 2-3 minutes until tofu is evenly coated and sauce thickens slightly.
  4. Step 4: Remove from heat and garnish with 2 chopped green onions; serve immediately with steamed rice or noodles.

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