Vietnamese-Style Lemongrass Tofu Stir Fry with Jasmine Rice

By AislePrompt Editorial · ·

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 drafted and published.

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.

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