Stir-Fried Vietnamese Lemongrass Tofu with Jasmine Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant stir-fry featuring crispy tofu infused with lemongrass and garlic, served over fluffy jasmine rice. This vietnamese-inspired vegan (vegan, gluten free) ready in about 40 minutes pairs extra-firm tofu, pressed and cubed, stalk 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 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: 15 min Cook: 25 min Serves 3 Vietnamese cuisine 400 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Stir-Fried Vietnamese Lemongrass Tofu with Jasmine Rice take to make?

Total time is about 40 minutes (15 min prep + 25 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 Vietnamese Lemongrass Tofu with Jasmine Rice?

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 garlic cloves, minced from drying out.

Can I substitute ingredients in Stir-Fried Vietnamese Lemongrass Tofu with Jasmine Rice?

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 Vietnamese Lemongrass Tofu with Jasmine Rice for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Vietnamese Lemongrass Tofu with Jasmine Rice vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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