Vietnamese-Style Lemongrass Tofu Stir Fry with Jasmine Rice

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

A vibrant stir fry featuring fragrant lemongrass-marinated tofu and crisp vegetables served over fluffy jasmine rice, delivering fresh and bold Southeast Asian flavors. This Vietnamese-inspired vegan recipe, ready in about 40 minutes, pairs firm tofu, pressed and cubed, lemongrass stalk, finely minced, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 25 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 1 cup uncooked jasmine rice with 2 cups water in a medium saucepan. Bring to a boil, reduce to low heat, cover, and simmer for 15 minutes until water is absorbed and rice is fluffy.
  2. Step 2: In a bowl, combine 14 oz firm tofu cubes, 1 finely minced lemongrass stalk, 3 tbsp soy sauce, 1 tbsp brown sugar, 3 minced garlic cloves, and 1 thinly sliced small red chili. Toss gently to marinate for 10 minutes.
  3. Step 3: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add marinated tofu cubes and sauté for 5-6 minutes until golden brown on all sides.
  4. Step 4: Add 1 medium thinly sliced red bell pepper and 1 cup snap peas to the wok. Stir fry for 3-4 minutes until vegetables are tender-crisp.
  5. Step 5: Stir in 3 sliced green onions and 1 tbsp fresh lime juice, cooking for an additional 1 minute until fragrant.
  6. Step 6: Serve the lemongrass tofu stir fry hot over steamed jasmine rice.

Frequently asked questions

How long does Vietnamese-Style Lemongrass Tofu Stir Fry with Jasmine Rice take to make?

Total time is about 40 minutes (15 min prep + 25 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-Style Lemongrass Tofu Stir Fry with Jasmine Rice?

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 firm tofu, pressed and cubed from drying out.

Can I substitute ingredients in Vietnamese-Style Lemongrass Tofu Stir Fry with Jasmine Rice?

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-Style Lemongrass Tofu Stir Fry with Jasmine Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Style Lemongrass Tofu Stir Fry with Jasmine Rice?

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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