Vietnamese-Inspired Lemongrass Tofu Stir Fry with Snow Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir fry featuring crispy tofu cubes flavored with lemongrass and garlic, tossed with crunchy snow peas and a tangy soy-lime sauce. This vietnamese-inspired vegan ready in about 25 minutes pairs lemongrass stalks, finely minced, garlic cloves, minced, snow peas, trimmed 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: 10 min Cook: 15 min Serves 3 Vietnamese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add 14 oz firm tofu cubes and cook for 6-8 minutes, turning occasionally until all sides are golden and crisp. Remove tofu from the pan and set aside.
  2. Step 2: In the same pan, add 1 tbsp vegetable oil along with 2 tbsp finely minced lemongrass and 3 minced garlic cloves. Stir-fry for 1-2 minutes until fragrant but not burnt.
  3. Step 3: Add 2 cups trimmed snow peas and stir-fry for 3-4 minutes until bright green and tender-crisp.
  4. Step 4: Return the tofu to the pan and pour in a sauce made by mixing 3 tbsp soy sauce, 1 tbsp fresh lime juice, and 1 tsp brown sugar. Toss everything together and cook for another 2 minutes until the sauce thickens slightly and coats the tofu and snow peas.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1/4 tsp red chili flakes if using, serving immediately with steamed jasmine rice if desired.

Frequently asked questions

How long does Vietnamese-Inspired Lemongrass Tofu Stir Fry with Snow Peas take to make?

Total time is about 25 minutes (10 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 Vietnamese-Inspired Lemongrass Tofu Stir Fry with Snow Peas?

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 garlic cloves, minced from drying out.

Can I substitute ingredients in Vietnamese-Inspired Lemongrass Tofu Stir Fry with Snow Peas?

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 Vietnamese-Inspired Lemongrass Tofu Stir Fry with Snow Peas for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.

What goes well with Vietnamese-Inspired Lemongrass Tofu Stir Fry with Snow Peas?

Vietnamese vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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