Vegetarian Vietnamese Lemongrass Tofu Stir-Fry
A fragrant, colorful stir-fry with lemongrass-marinated tofu, bell peppers, and fresh herbs for a satisfying vegetarian meal. This vietnamese-inspired vegetarian (vegetarian) ready in about 30 minutes pairs finely minced lemongrass stalk, soy sauce, vegetable oil 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes firm tofu
- 1, finely minced lemongrass stalk
- 3 tbsp soy sauce
- 3 tbsp vegetable oil
- 1 medium, thinly sliced red bell pepper
- 1 medium, thinly sliced yellow bell pepper
- 3, minced garlic cloves
- 3, sliced diagonally green onions
- 1/4 cup chopped fresh cilantro
- 1 tbsp fresh lime juice
- 1 tsp brown sugar
- 1/2 tsp black pepper
- 2 tbsp, for garnish crushed peanuts
Instructions
- Step 1: In a medium bowl, combine 3 tbsp soy sauce, 1 finely minced lemongrass stalk, 1 tsp brown sugar, and 1/2 tsp black pepper. Add 14 oz pressed and cubed firm tofu and toss gently to coat. Let marinate for 10 minutes.
- Step 2: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 14 oz tofu cubes and pan-fry for 4-5 minutes per side until golden and slightly crispy. Remove tofu and set aside.
- Step 3: In the same pan, add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant. Add 1 medium thinly sliced red bell pepper and 1 medium thinly sliced yellow bell pepper, cooking for 3-4 minutes until just tender but still crisp.
- Step 4: Return tofu to the skillet along with 3 sliced green onions. Stir well and cook for 1 minute to combine flavors. Remove from heat and toss with 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro.
- Step 5: Serve hot, garnished with 2 tbsp crushed peanuts for added texture.
Frequently asked questions
How long does Vegetarian Vietnamese Lemongrass Tofu Stir-Fry 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 Vietnamese Lemongrass Tofu Stir-Fry?
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 soy sauce from drying out.
Can I substitute ingredients in Vegetarian Vietnamese Lemongrass Tofu Stir-Fry?
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 Vietnamese Lemongrass Tofu Stir-Fry 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 Vietnamese Lemongrass Tofu Stir-Fry 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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