Thai-Style Vegan Stir-Fry With Lemongrass
Vegetarians can never have too many vegetable stir-fry ideas! This recipe calls for tofu, plenty of vegetables, and lemongrass for a Thai flavor.
- Serves: 2 persons
- 8ounces tofu (firm or extra-firm)
- 3tablespoons peanut oil
- ¾cup green beans (sliced)
- ¾cup carrots (thinly sliced)
- 1cup broccoli (chopped)
- 1red bell pepper (sliced)
- 1green bell pepper (sliced)
- 2Thai green chile peppers (minced)
- 4cloves garlic (minced)
- 2tablespoons lemongrass (fresh; sliced very thin)
- 2tablespoons lime juice
- 1dash salt (to taste)
- For Serving: cooked rice
Step 1Gather the ingredients.
Step 2Prepare the tofu by pressing it for 30 minutes between paper towels or a clean kitchen cloth. Weight it down with a heavy bottomed pot, cast-iron skillet, or similar heavy object.
Step 3Cut the pressed tofu into small cubes, about 3/4-inch thick.
Step 4In a wok or large skillet, sauté the pressed tofu in peanut oil until lightly golden, about 5 minutes.
Step 5Add the green beans, carrots, broccoli, red and green bell peppers , and chile pepper. Stir-fry for a few more minutes, until veggies are cooked.
Step 6Add the garlic and lemongrass and cook for another minute or two, stirring well.
Step 7Once the garlic is well incorporated, add the lime juice and a dash of salt and remove the pan from heat.
Step 8Serve over plain white or brown steamed rice . Enjoy!