Vegetarian Stir-Fry with Tofu and Lemongrass

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful and aromatic vegetarian stir-fry featuring firm tofu and vibrant vegetables infused with fragrant lemongrass and garlic. This Vietnamese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, pressed and cubed, lemongrass stalk, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat; add 14 ounces firm tofu cubes and sauté for 5-6 minutes, turning occasionally until golden and crisp on all sides; remove tofu and set aside.
  2. Step 2: In the same wok, add 1 finely chopped lemongrass stalk and 4 minced garlic cloves; stir-fry for 1 minute until fragrant but not burned.
  3. Step 3: Add 1 sliced red bell pepper, 1 julienned large carrot, and 1 cup snap peas; stir-fry for 3-4 minutes until vegetables remain crisp-tender.
  4. Step 4: Return tofu to the wok and stir in 3 tablespoons soy sauce, 1 teaspoon brown sugar, and 1/4 teaspoon chili flakes if using; toss well to coat and cook for 2 more minutes until sauce thickens slightly.
  5. Step 5: Remove from heat and stir in 1/2 cup fresh basil leaves, 2 sliced scallions, and 1 tablespoon fresh lime juice to brighten flavors.
  6. Step 6: Serve immediately over steamed jasmine rice or rice noodles for a nourishing vegetarian meal.

Frequently asked questions

How long does Vegetarian Stir-Fry with Tofu and Lemongrass take to make?

Total time is about 30 minutes (15 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 Vegetarian Stir-Fry with Tofu and 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, pressed and cubed from drying out.

Can I substitute ingredients in Vegetarian Stir-Fry with Tofu and 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 Vegetarian Stir-Fry with Tofu and 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 Vegetarian Stir-Fry with Tofu and Lemongrass vegetarian?

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

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