Thai-Style Vegan Stir-Fry With Lemongrass

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 10/01/20
Vegetable stir fry with tofu and chopsticks

cobraphoto / Getty Images
Prep: 10 mins
Cook: 15 mins
Pressing: 30 mins
Total: 55 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
615 Calories
30g Fat
72g Carbs
27g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2
Amount per serving
Calories 615
% Daily Value*
Total Fat 30g 38%
Saturated Fat 4g 21%
Cholesterol 0mg 0%
Sodium 356mg 15%
Total Carbohydrate 72g 26%
Dietary Fiber 18g 63%
Protein 27g
Calcium 645mg 50%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Not sure what to do with lemongrass? If you have some leftover or growing wild in your yard and are sick of lemongrass tea, here's a way to incorporate its flavors into a Thai-inspired vegetable stir-fry dish. Vegetarians know they can never have too many vegetable stir-fry ideas, and, a simple tofu stir-fry dish always makes a great vegan dinner idea for a busy weeknight family meal. 

This recipe calls for tofu and plenty of vegetables, including green beans, broccoli, and bell pepper stir-fried with a few Thai-inspired ingredients. If you like lemongrass, you'll love this fragrant dish, and, to double up on that gentle hint of citrus, why not serve it alongside rice infused with lemongrass and coconut?

With nothing more than tofu, vegetables, fresh chilies, and lime for seasoning, this simple stir-fry recipe is both vegan and gluten-free. Serve it over plain steamed white rice to keep it simple or serve this dish alongside an easy vegan Thai coconut and vegetable soup for a complete, restaurant-quality meal. 

Ingredients

  • 8 ounces tofu (firm or extra-firm)
  • 3 tablespoons peanut oil
  • 3/4 cup green beans (sliced)
  • 3/4 cup carrots (thinly sliced)
  • 1 cup broccoli (chopped)
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 2 Thai green chile peppers (minced)
  • 4 cloves garlic (minced)
  • 2 tablespoons lemongrass (fresh; sliced very thin)
  • 2 tablespoons lime juice
  • 1 dash salt (to taste)
  • For Serving: cooked rice

Steps to Make It

  1. Gather the ingredients.

  2. Prepare the tofu by pressing it for 30 minutes between paper towels or a clean kitchen cloth. Weight it down with a bowl or similar heavy object.

  3. Cut the pressed tofu into small cubes, about 3/4-inch thick.

  4. In a wok or large skillet, sauté the pressed tofu in peanut oil until lightly golden, about 5 minutes. 

  5. Add the green beans, carrots, broccoli, red and green bell peppers, and chile pepper. Stir-fry for a few more minutes, until veggies are cooked.

  6. Add the garlic and lemongrass and cook for another minute or two, stirring well.

  7. Once the garlic is well incorporated, add the lime juice and a dash of salt and remove the pan from heat.

  8. Serve over plain white or brown steamed rice. Enjoy!

Tips

  • Pressing the tofu reduces the water content and keeps it from crumbling excessively as you cook it.
  • You can buy pre-pressed tofu and can skip the pressing step.

Recipe Variations

  • Thai chile peppers can be very hot. To reduce the heat, use only one pepper or switch to another milder pepper.
  • Rather than peanut oil, use a combination of 2 tablespoons of another neutral-flavored high-heat oil such as canola oil and 1 tablespoon of sesame oil.

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