Lemongrass Tofu Stir Fry

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This lemongrass tofu recipe is an easy way to bring the bright, citrusy flavor of fresh lemongrass into a quick, flavorful stir-fry. Paired with garlic, soy sauce, sesame oil, and a touch of turmeric, it gives the tofu real depth without weighing it down. The tofu is briefly marinated, then seared until golden, so it keeps its structure and soaks up the seasoning.


Broccoli, onion, and red bell pepper cook quickly, staying crisp and colorful while picking up just enough of the seasoned oil to tie everything together. Finished with a squeeze of lemon and served over jasmine rice, this plant-based recipe feels fresh, balanced, and satisfying. It’s the kind of tofu stir-fry you can make regularly—flavorful enough to feel special, yet simple enough to keep in rotation.

Lemongrass Tofu Stir Fry
Servings

4

Prep time

15 minutes (plus marinating time)

Cooking Time

10 minutes

Ingredients

For the Lemongrass Marinade

  • 3 lemongrass stalks (white parts only), finely chopped (about 2 Tbsp)
  • 2 garlic cloves, minced (about 1–1½ tsp)
  • 3 Tbsp soy sauce or tamari
  • 3 Tbsp avocado oil
  • 4 tsp sesame oil
  • 1 tsp Madame Sarah Brown Sugar
  • 2 tsp Madame Sarah Lemon Juice (plus more to taste)
  • ¾ tsp ground turmeric
  • ¼–½ tsp red pepper flakes

For the Stir-Fry

  • 1 (14–16 oz) block extra-firm tofu, drained and cut into 1-in
    cubes
  • 1 yellow onion, halved and thinly sliced
  • 2 medium heads broccoli, cut into small florets and halved
    (about 6–7 cups)
  • 1 red bell pepper, thinly sliced
  • Cooked Madame Sarah Jasmine Rice, for serving

Directions

Make the Marinade

1.  In a large bowl, combine lemongrass, garlic, soy sauce, avocado
oil, sesame oil, brown sugar, lemon juice, turmeric, and red pepper flakes. Stir well.

Marinate the Tofu

2. Add tofu cubes to the marinade and toss to coat. Let sit for 10 min (or cover and refrigerate up to 24 hrs).

Cook the Tofu

3. Heat a wok or large 12-in skillet over medium-high heat for 2 min.

4. Add tofu and cook until golden on all sides, about 6–8 min. Remove and set aside.

Cook the Vegetables

5. In the same skillet with remaining oil, add onion and red bell pepper. Cook over medium-high heat for 3–4 min, stirring frequently.

Add Broccoli & Marinade

6. Add broccoli and 2–3 tbsp reserved marinade. Toss and cook 2–3 min until bright green and tender-crisp.

Combine & Serve

7. Return tofu to the skillet and toss to combine. Heat through 1–2 min. Serve over jasmine rice with extra lemon juice if desired.

 

SHOP THE RECIPE

Brown Sugar Brown Sugar
Lemon Juice Lemon Juice
Jasmine Rice Jasmine Rice