Vietnamese-Inspired Lemongrass Tofu Stir Fry with Ginger and Baby Bok Choy

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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 developed and reviewed.

A vibrant vegan stir fry featuring marinated tofu sautéed with fresh lemongrass, ginger, and baby bok choy in a savory soy-based sauce, perfect over steamed jasmine rice. This Vietnamese-inspired vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, pressed and cubed, lemongrass stalk, finely minced, fresh ginger, grated 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: 15 min Cook: 15 min Serves 3 Vietnamese cuisine 280 cal/serving

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Ingredients

14 oz extra-firm tofu, pressed and cubed
1 lemongrass stalk, finely minced
1 tbsp fresh ginger, grated
4 heads baby bok choy, halved lengthwise
3 tbsp soy sauce
1 tbsp maple syrup
2 tsp sesame oil
2 tbsp vegetable oil
3 cloves minced garlic
1/4 tsp red chili flakes
2 scallions, sliced

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Instructions

Step 1: In a bowl, whisk 3 tbsp soy sauce, 1 tbsp maple syrup, 2 tsp sesame oil, and 1 tbsp grated fresh ginger. Add 14 oz pressed and cubed extra-firm tofu and marinate for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 3 cloves minced garlic, 1 stalk finely minced lemongrass, and 1/4 tsp red chili flakes; sauté for 30 seconds until fragrant.
Step 3: Add the marinated tofu cubes (reserve marinade) and stir-fry for 5-6 minutes until edges are golden and crisp.
Step 4: Add 4 halved baby bok choy to the skillet and pour reserved marinade over everything. Stir-fry for 3-4 minutes until bok choy is tender but still bright green.
Step 5: Remove from heat and garnish with 2 sliced scallions before serving hot over steamed jasmine rice.