Vietnamese Stir-Fried Tofu with Lemongrass and Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy tofu stir-fried with fragrant lemongrass, fresh chili, and vibrant vegetables for a spicy and aromatic Vietnamese-inspired dish. This vietnamese-inspired stir fry (vegetarian) ready in about 30 minutes pairs stalk, finely minced lemongrass stalk, medium, thinly sliced red chili, minced 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 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

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick pan over medium-high heat until shimmering, about 2 minutes.
  2. Step 2: Add 14 oz firm tofu cubes and pan-fry without moving for 3-4 minutes until the bottoms are golden and crispy.
  3. Step 3: Flip tofu cubes and add 1 finely minced lemongrass stalk, 3 minced garlic cloves, and 1 thinly sliced red chili. Sauté for 2 minutes until fragrant.
  4. Step 4: Add 1 cup trimmed green beans and 1 julienned medium carrot, stirring to combine. Cook for 4-5 minutes until vegetables are tender-crisp.
  5. Step 5: Stir in 2 tbsp soy sauce, 1 tsp brown sugar, and 1 tbsp lime juice, cooking for another minute until the sauce thickens slightly and coats the tofu and vegetables.
  6. Step 6: Remove from heat and sprinkle 2 tbsp chopped fresh cilantro on top before serving immediately with steamed jasmine rice.

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Frequently asked questions

How long does Vietnamese Stir-Fried Tofu with Lemongrass and Chili take to make?

Total time is about 30 minutes (15 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 Stir-Fried Tofu with Lemongrass and Chili?

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 minced garlic cloves from drying out.

Can I substitute ingredients in Vietnamese Stir-Fried Tofu with Lemongrass and Chili?

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 Stir-Fried Tofu with Lemongrass and Chili 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.

Is Vietnamese Stir-Fried Tofu with Lemongrass and Chili vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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