Stir-Fried Vietnamese Lemongrass Tofu with Vegetables

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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 stir-fry featuring tofu infused with fragrant lemongrass, paired with crisp vegetables in a savory soy sauce glaze. This Vietnamese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, lemongrass stalk, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 15 min Serves 4 Vietnamese cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
1 large, finely minced lemongrass stalk
3 tbsp vegetable oil
3, minced garlic cloves
1 medium, sliced into thin strips red bell pepper
1 cup, trimmed snap peas
1 medium, julienned carrot
3 tbsp soy sauce
1 tsp brown sugar
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
2 tbsp for garnish chopped roasted peanuts

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 5-7 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same pan, add 1 large finely minced lemongrass stalk and 3 minced garlic cloves. Stir-fry for 1 minute until fragrant but not burnt.
Step 3: Add 1 medium sliced red bell pepper, 1 cup snap peas, and 1 medium julienned carrot. Stir-fry for 4 minutes until vegetables are crisp-tender.
Step 4: Return tofu to the pan. Add 3 tbsp soy sauce, 1 tsp brown sugar, and 1 tbsp fresh lime juice. Toss everything together and cook for another 2 minutes until sauce thickens slightly and coats the tofu and vegetables.
Step 5: Remove from heat and stir in 2 tbsp chopped fresh cilantro. Serve garnished with 2 tbsp chopped roasted peanuts.