Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a Good dish, lemongrass tofu stir-fry (vegan/vegetarian/low carb). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Vegetarians can never have too many vegetable stir-fry ideas! This recipe calls for tofu, plenty of vegetables, and lemongrass for a Thai flavor. Lemongrass tofu is one of my favourite ways to enjoy tofu.
Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb) is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook lemongrass tofu stir-fry (vegan/vegetarian/low carb) using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb):
- Get 250 gms Konjac Noodles (prepared as per packet instructions)
- Get 300 gms Firm Tofu
- Take 40 mls Vegetable Stock
- Prepare 2 tbs Light Soy Sauce
- Prepare 1 tbs Canola Oil
- Take 2 Garlic Cloves (crushed)
- Take 2 tsp Ginger (grated)
- Get 2 Stalks Lemongrass (grated)
- Make ready 1 Medium Red Onion
- Prepare 300 gms Broccoli/Broccolini
- Prepare 150 gms Pak Choy/Bok Choy
- Make ready 120 gms Bean Shoots
- Take 2 Stalks Green Onion (Spring Onion)
- Make ready 1 Small Red Hot Chili
- Prepare 1 tsp Sesame Seeds
- Make ready 1/2 tsp Sesame Oil
The sauce is extremely simple to make and coats the vegetables and tofu perfectly. Executive chef Michael Stroot loves this stir-fry because it's a showcase for his garden-fresh herbs and produce. And cooking the dish makes the kitchen smell fantastic. Combine tofu, lemongrass, ginger, chile paste, lime juice, and rice wine in a small bowl and toss.
Steps to make Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb):
- Heat oils in a wok and add garlic, ginger, lemongrass and red onion and stir-fry until soft.
- Add tofu, broccoli and, stir fry until tender and tofu is golden brown.
- Add the soy sauce, vegetable stock, bok choy. Stir fry until bok choy has wilted.
- Add bean sprouts, green onion, hot chili, and noodles, toss together and serve.
- Sprinkle with Sesame Seeds
This tofu stir-fry (that just happens to qualify as a vegan stir-fry, too) is super adaptable. Just about anything would taste good coated in homemade Stir-fry vegetables that are in season, vegetables that you love‚ and you can't go wrong. Stir-fried tofu is not, perhaps, at the top of your list of scintillating weeknight dinners. But in its own humble, unassuming way, tofu can be downright sexy. Give it some time by itself in a hot wok, and you'll get golden edges and bouncy texture that will surprise you with its ability to make you swoon.
So that’s going to wrap it up for this Good food lemongrass tofu stir-fry (vegan/vegetarian/low carb) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
