Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, lemongrass tofu stir-fry (vegan/vegetarian/low carb). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb) is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. 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):
- Prepare 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
- Make ready 1 tbs Canola Oil
- Take 2 Garlic Cloves (crushed)
- Make ready 2 tsp Ginger (grated)
- Get 2 Stalks Lemongrass (grated)
- Prepare 1 Medium Red Onion
- Make ready 300 gms Broccoli/Broccolini
- Get 150 gms Pak Choy/Bok Choy
- Prepare 120 gms Bean Shoots
- Prepare 2 Stalks Green Onion (Spring Onion)
- Make ready 1 Small Red Hot Chili
- Take 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.
Instructions 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 with this special food lemongrass tofu stir-fry (vegan/vegetarian/low carb) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
