Stir-Fried Tofu with Lemongrass and Garlic

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

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.

Firm tofu stir-fried with aromatic lemongrass and garlic in a savory sauce, perfect as a vegetarian Vietnamese main dish. This Vietnamese-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, lemongrass stalk, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 290 cal/serving

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Ingredients

14 oz, pressed and cubed into 1-inch pieces firm tofu
1, finely minced lemongrass stalk
4, minced garlic cloves
3 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp brown sugar
1/4 tsp black pepper
2, sliced green onions
1/4 cup, chopped fresh cilantro

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and fry for 5-6 minutes, turning occasionally to brown all sides until golden and slightly crispy.
Step 2: Add 1 finely minced lemongrass stalk and 4 minced garlic cloves to the skillet. Sauté for 1-2 minutes until fragrant and the tofu is infused with aromatics.
Step 3: Stir in 2 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp brown sugar, and 1/4 tsp black pepper. Cook for another 2 minutes, stirring to coat tofu evenly and allow sauce to thicken and glaze the tofu.
Step 4: Remove from heat and garnish with 2 sliced green onions and 1/4 cup chopped fresh cilantro before serving hot with steamed jasmine rice.