Vibrant Vietnamese Lemongrass Tofu Stir-Fry

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A fragrant and colorful stir-fry featuring crispy tofu, fresh vegetables, and bright lemongrass infused sauce for a light vegan meal. This Vietnamese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, lemongrass stalk, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 14 oz block, pressed and cut into 1-inch cubes firm tofu
• 1, finely minced (white part only) lemongrass stalk
• 3 tbsp vegetable oil
• 2 cloves, minced garlic cloves
• 1 medium, sliced into thin strips red bell pepper
• 1 large, julienned carrot
• 1 cup trimmed snap peas
• 3 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 1/4 cup, roughly chopped fresh basil leaves
• 2, sliced thin green onions

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering, about 2 minutes.
2. Step 2: Add 14 oz firm tofu cubes and cook without stirring for 3-4 minutes until golden on one side, then flip and cook another 3 minutes until all sides are crisp; remove tofu and set aside.
3. Step 3: In the same skillet, add 1 tbsp vegetable oil, 1 finely minced lemongrass stalk (white part only), and 2 minced garlic cloves; sauté for 1 minute until fragrant.
4. Step 4: Add 1 sliced red bell pepper, 1 julienned carrot, and 1 cup snap peas; stir-fry for 4-5 minutes until vegetables are tender-crisp.
5. Step 5: Return tofu to the skillet and stir in 3 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp brown sugar; cook for 2 minutes until sauce thickens and coats all ingredients.
6. Step 6: Remove from heat, stir in 1/4 cup chopped fresh basil leaves and 2 sliced green onions before serving with steamed jasmine rice.