Vegan Stir-Fried Tofu with Lemongrass and Chili

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 vegan stir-fry combining crispy tofu cubes with fragrant lemongrass and fresh chili for a flavorful plant-based dish. This Vietnamese-inspired vegan recipe, ready in about 25 minutes, pairs extra firm tofu, lemongrass stalk, red chili 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

14 oz, pressed and cut into 1-inch cubes extra firm tofu
1, finely minced lemongrass stalk
1, thinly sliced red chili
3, minced garlic cloves
2 tbsp soy sauce
3 tbsp vegetable oil
1 tsp brown sugar
2, chopped green onions
1 tbsp fresh lime juice
1/4 tsp black pepper

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Instructions

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.
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.
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.
Step 4: Remove from heat, stir in 2 chopped green onions, and serve immediately with steamed jasmine rice or noodles.