Stir-Fried Vietnamese Lemongrass Tofu with Jasmine Rice

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A fragrant stir-fry featuring crispy tofu infused with lemongrass and garlic, served over fluffy jasmine rice. This Vietnamese-inspired vegan recipe (gluten free), ready in about 40 minutes, pairs extra-firm tofu, pressed and cubed, lemongrass stalk, finely minced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 1 lemongrass stalk, finely minced
• 3 garlic cloves, minced
• 1 small red chili, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 3 tbsp vegetable oil
• 2 stalks green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 1 cup jasmine rice
• 1 1/2 cups water
• 1/2 tsp salt

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine with 1 1/2 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 10 minutes, then fluff with a fork.
2. Step 2: While rice cooks, heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 4-5 minutes per side until golden and crispy.
3. Step 3: Add 1 finely minced lemongrass stalk, 3 minced garlic cloves, and 1 thinly sliced small red chili to the tofu. Stir-fry for 2 minutes until fragrant.
4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp fresh lime juice, and 1 tsp brown sugar. Cook for another 2 minutes, tossing tofu gently until sauce thickens and coats tofu evenly.
5. Step 5: Remove from heat and mix in 2 chopped green onions and 1/4 cup chopped fresh cilantro for a fresh herbal finish.
6. Step 6: Serve the lemongrass tofu hot over the fluffy jasmine rice for a vibrant and satisfying meal.