Zesty Lemongrass Tofu Stir-fry

You can make this oil-free, but there’s nothing like the warm, nutty aroma of sesame oil toasting in the pan — it adds another dimension of flavour that balances the citrus notes of the lemongrass beautifully.

Preparation time Prep: 20 mins
cook 20 mins
Skill level Easy Peasy

You will need:

  • 1 tablespoon sesame or olive oil (or sub water for oil-free)
  • 1 brown onion, sliced thinly
  • 3 cloves garlic, crushed
  • 2 lemongrass stems, crushed and chopped finely
  • 2 tbsp soy or tamari sauce
  • 400 g firm tofu, cut into 1–2 cm cubes
  • 1 red capsicum, seeded and thinly sliced
  • 1 carrot, sliced into batons
  • 1 bunch leafy greens (such as baby spinach, choy sum or gai lan / Chinese broccoli)
  • 1 cup snow peas
  • Rice, to serve
Optional add-ins (to taste)
  • 2 cm piece fresh ginger, peeled and grated
  • 1 tablespoon coconut sugar
  • 1 chilli, finely chopped


  • 1Heat the oil (or water) in large fry pan or wok over high heat. Add the onion and sauté for 2 minutes or until softened. Add the garlic and lemongrass and sauté for 1 minute or until fragrant.
  • 2Add the tofu and all the vegetables then sauté for 5–10 minutes or until everything is cooked through. If you want any of the optional ingredients, add them to the pan then toss everything until combined.
  • 3Divide the stir-fry into bowls and serve with hot rice.
Did you enjoy this recipe?
Nah not my cup of tea

Sign up for a week of delicious plant-based recipes

Send me my recipes
Heads up: by signing here you’ll get free recipes and updates from VegKit. Privacy policy

Take the best of VegKit with you!

Vegetarian Starter Kit magazine cover
Get your FREE Veg Starter Kit

Get your FREE Kit!

Picture of the Veg Starter Kit