Stir-Fried Vietnamese Tofu with Lemongrass and Chili

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.

Bright and spicy Vietnamese-style tofu stir-fry infused with fragrant lemongrass and fresh chili, perfect for a vibrant vegan meal. This Vietnamese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, lemongrass stalks, fresh red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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: 15 min Serves 3 Vietnamese cuisine 210 cal/serving

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Ingredients

14 oz (400 g) firm tofu
2 lemongrass stalks
1 medium fresh red chili
3 garlic cloves
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp brown sugar
2 stalks green onions
1 tbsp fresh lime juice

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Instructions

Step 1: Drain and press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes.
Step 2: Finely mince 2 lemongrass stalks (white part only), 3 garlic cloves, and 1 medium fresh red chili (remove seeds for less heat).
Step 3: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Step 4: Add the minced lemongrass, garlic, and chili to the pan, stir-frying for 1-2 minutes until fragrant.
Step 5: Add the tofu cubes and cook, turning occasionally, for 6-8 minutes until the edges are golden brown.
Step 6: Stir in 2 tbsp soy sauce, 1 tsp brown sugar, and cook for another 2 minutes until the sauce thickens slightly and coats the tofu.
Step 7: Remove from heat, toss in 2 sliced green onions and drizzle 1 tbsp fresh lime juice over the top before serving.