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.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
Prepare 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 3
Cut the pressed tofu into small cubes, about 3/4-inch thick.Step 4
In a wok or large skillet, sauté the pressed tofu in peanut oil until lightly golden, about 5 minutes.Step 5
Add 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 6
Add the garlic and lemongrass and cook for another minute or two, stirring well.Step 7
Once the garlic is well incorporated, add the lime juice and a dash of salt and remove the pan from heat.Step 8
Serve over plain white or brown steamed rice . Enjoy!