Vietnamese-Inspired Lemongrass Tofu Stir-Fry

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

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, plant-based stir-fry featuring fragrant lemongrass, tofu, and crisp vegetables tossed in a tangy, savory sauce. This Vietnamese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, lemongrass stalk, 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 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

14 oz block, pressed and cubed firm tofu
1, finely minced lemongrass stalk
3 minced garlic cloves
1 medium, sliced into strips red bell pepper
1 large, julienned carrot
3 sliced green onions
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2 tbsp vegetable oil
1/4 tsp (optional) chili flakes
2 tbsp chopped (for garnish) fresh cilantro

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz firm tofu cubes and cook for 5-6 minutes, turning occasionally, until all sides are golden and slightly crispy.
Step 2: Add 1 finely minced lemongrass stalk and 3 minced garlic cloves to the skillet with the tofu. Stir-fry for 1 minute until fragrant.
Step 3: Toss in 1 sliced red bell pepper, 1 julienned large carrot, and 3 sliced green onions. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 tsp chili flakes (if using). Pour the sauce over the tofu and vegetables, tossing to coat evenly. Cook for an additional 2 minutes until sauce thickens slightly.
Step 5: Remove from heat, garnish with 2 tbsp chopped fresh cilantro, and serve immediately over steamed rice or noodles.