Thai Peanut Stir-Fried Tofu with Lemongrass
Crunchy tofu stir-fried with lemongrass, bell peppers, and a creamy peanut sauce, served over steamed rice. This thai-inspired vegetarian (dairy-free) ready in about 25 minutes pairs firm tofu, lemongrass stalks, medium bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 400g firm tofu
- 2 lemongrass stalks
- 1 medium bell pepper
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 jalapeño
- 3 cloves garlic
- 2 tbsp vegetable oil
- 2 cups cooked rice
Instructions
- Step 1: Press 400g tofu to remove moisture, then cut into 1-inch cubes. Finely grate 2 lemongrass stalks (white part only) and set aside.
- Step 2: In a bowl, whisk 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1/2 tsp salt. Set sauce aside.
- Step 3: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 1 diced bell pepper and 1 seeded, diced jalapeño. Sauté for 3-4 minutes until softened.
- Step 4: Add 3 minced garlic cloves and grated lemongrass, sauté 1 minute until fragrant. Add tofu cubes and stir-fry for 5-6 minutes until golden and crispy.
- Step 5: Pour peanut sauce over the mixture, stir to coat, and cook 2-3 minutes until sauce thickens. Serve over 2 cups cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai Peanut Stir-Fried Tofu with Lemongrass take to make?
Total time is about 25 minutes (15 min prep + 10 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 Thai Peanut Stir-Fried Tofu with Lemongrass?
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 firm tofu from drying out.
Can I substitute ingredients in Thai Peanut Stir-Fried Tofu with Lemongrass?
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 Thai Peanut Stir-Fried Tofu with Lemongrass for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Thai Peanut Stir-Fried Tofu with Lemongrass dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
