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 07/03/19
Vegetable stir fry with tofu and chopsticks

cobraphoto / Getty Images
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 2 large 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 large servings
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've got some left over, or you've got plenty 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 oz.  tofu (cut into small cubes, about 3/4-inch thick)
  • 3 tbsp. peanut oil (or use a combination of 2 tbsp of another neutral flavored high-heat oil such as canola oil and 1 tbsp. sesame oil)
  • 3/4 cup green beans (sliced)
  • 3/4 cup carrots (thinly sliced)
  • 1 cup broccoli (chopped)
  • 1 bell pepper (red, sliced)
  • 1 bell pepper (green, sliced)
  • 2 Thai chilies (green, minced, use only one Thai chili or another more mild option if you're not used to the heat)
  • 4 cloves garlic (minced)
  • 2 tbsp. lemongrass (fresh, sliced very thin)
  • 2 tbsp. lime juice
  • 1 dash of salt (to taste)

Steps to Make It

  1. Prepare your tofu by pressing it to reduce the water content. This keeps the tofu from excessive crumbling as you cook it.

  2. Once your tofu is well-pressed, sauté the tofu in peanut or canola oil until lightly golden, about 5 minutes. 

  3. Add the green beans, carrots, broccoli, red and green bell peppers and chilies, and stir-fry for a few more minutes, until veggies are cooked.

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

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

  6. Serve over plain white or brown steamed rice if you'd like. Enjoy!

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