Stir-Fried Vietnamese Lemongrass Tofu with Bell Peppers

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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.

Vibrant stir-fried tofu marinated in fragrant lemongrass and garlic, tossed with colorful bell peppers for a fresh Vietnamese-inspired dish. This Vietnamese-inspired vegan recipe, ready in about 35 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 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: 20 min Cook: 15 min Serves 3 Vietnamese cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
1, finely minced lemongrass stalk
4 cloves, minced garlic cloves
3 tbsp soy sauce
1 tbsp brown sugar
3 tbsp vegetable oil
1, sliced into thin strips red bell pepper
1, sliced into thin strips yellow bell pepper
2 stalks, sliced green onions
1 tbsp fresh lime juice
1/4 tsp crushed red pepper flakes

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Instructions

Step 1: In a bowl, whisk together 3 tbsp soy sauce, 1 tbsp brown sugar, 1 finely minced lemongrass stalk, 4 minced garlic cloves, and 1/4 tsp crushed red pepper flakes. Add 14 oz firm tofu cubes and marinate for 15 minutes.
Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the marinated tofu cubes and sear for 3-4 minutes on each side until golden brown and slightly crispy.
Step 3: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the pan and stir-fry for 3 minutes until just tender. Stir in 2 sliced green onions and 1 tbsp fresh lime juice, tossing to combine. Serve immediately with steamed jasmine rice.