Vietnamese-Inspired Tofu Lemongrass Stir-Fry
Introduction
Dive into a refreshing and nourishing vegan lunch with this Vietnamese-inspired Tofu Lemongrass Stir-Fry. Perfect for a quick yet flavorful midday meal, this dish combines aromatic lemongrass with crispy tofu and a medley of fresh vegetables, all tossed in a tangy sauce.
Ingredients
- 200g firm tofu, pressed and cubed
- 1 stalk lemongrass, finely minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 medium carrot, julienned
- 2 green onions, chopped
- 1 tablespoon vegetable oil
- Fresh cilantro, for garnish
- Optional: chili flakes, for added heat
Instructions
- In a bowl, mix soy sauce, rice vinegar, sugar, and minced lemongrass.
- Add the cubed tofu to the marinade and let sit for at least 20 minutes.
- Heat vegetable oil in a large skillet over medium heat.
- Add garlic to the skillet and sauté until fragrant.
- Add the marinated tofu to the skillet and cook until all sides are golden brown, about 5-7 minutes.
- Add the sliced bell peppers and carrot to the skillet and stir-fry for another 5 minutes or until the vegetables are tender.
- Toss in the green onions and stir-fry for an additional minute.
- Garnish with fresh cilantro and optional chili flakes before serving.
Enjoy this vibrant and healthful dish that not only satisfies your taste buds but also provides a boost of energy to help you through the day. Serve over a bed of steamed jasmine rice or with a side of rice noodles for a fulfilling meal.
Hiroshi
Nutritionfacts | Calories: 250, Protein: 12g, Fat: 10g, Carbohydrates: 20g, Sodium: 600mg |
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Preparation Time | 35 minutes |
Allergy Information | Soy, Gluten |