Vegan Stir-Fried Tofu with Lemongrass and Chili

By · Reviewed by AislePrompt Editorial · ·

A vibrant vegan stir-fry combining crispy tofu cubes with fragrant lemongrass and fresh chili for a flavorful plant-based dish. This vietnamese-inspired vegan (vegan) ready in about 25 minutes pairs finely minced lemongrass stalk, thinly sliced red chili, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 15 min Serves 3 Vietnamese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 14 oz pressed and cubed extra firm tofu and fry for 4-5 minutes, turning occasionally until all sides are golden and crispy.
  2. Step 2: Push tofu to one side of the skillet. Add 1 finely minced lemongrass stalk, 3 minced garlic cloves, and 1 thinly sliced red chili to the empty side, sautéing for 1-2 minutes until fragrant.
  3. Step 3: Stir tofu and aromatics together, then add 2 tbsp soy sauce, 1 tsp brown sugar, 1/4 tsp black pepper, and 1 tbsp fresh lime juice. Toss to coat the tofu evenly and cook for another 2 minutes until sauce thickens slightly.
  4. Step 4: Remove from heat, stir in 2 chopped green onions, and serve immediately with steamed jasmine rice or noodles.

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Frequently asked questions

How long does Vegan Stir-Fried Tofu with Lemongrass and Chili take to make?

Total time is about 25 minutes (10 min prep + 15 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 Vegan Stir-Fried Tofu with Lemongrass and Chili?

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 thinly sliced red chili from drying out.

Can I substitute ingredients in Vegan Stir-Fried Tofu with Lemongrass and Chili?

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 Vegan Stir-Fried Tofu with Lemongrass and Chili 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 Vegan Stir-Fried Tofu with Lemongrass and Chili vegan?

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

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