Vietnamese-Inspired Lemongrass Tofu Stir Fry with Jasmine Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A vibrant tofu stir fry infused with lemongrass and garlic, served over fragrant jasmine rice for a fresh, plant-based meal. This Vietnamese-inspired stir-fry recipe, ready in about 35 minutes, pairs extra-firm tofu, pressed and cubed, lemongrass stalk, finely minced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 extra-firm tofu, pressed and cubed
• 1 stalk lemongrass stalk, finely minced
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp honey
• 1 medium red bell pepper, sliced into thin strips
• 1 cup snap peas
• 2 stalks green onions, sliced
• 2 tbsp fresh cilantro leaves, chopped
• 1 cup jasmine rice
• 1 1/2 cups water
• 2 tbsp vegetable oil
• for serving lime wedges

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 1 1/2 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While rice cooks, heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 4-5 minutes on each side until golden and crisp. Remove tofu and set aside.
3. Step 3: In the same skillet, add 2 tbsp sesame oil, 1 finely minced lemongrass stalk, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 1-2 minutes until fragrant.
4. Step 4: Add 1 sliced red bell pepper and 1 cup snap peas to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Step 5: Return tofu to the skillet. Add 3 tbsp soy sauce and 1 tbsp honey. Toss everything together and cook for another 2 minutes until tofu is coated and sauce is slightly thickened.
6. Step 6: Remove from heat and stir in 2 sliced green onions and 2 tbsp chopped fresh cilantro.
7. Step 7: Serve the tofu stir fry over the jasmine rice with lime wedges on the side for squeezing.