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Lemongrass Tofu Stir-Fry
love lemongrass tofu and have been craving it especially a lot lately.
It’s just such a light, summer-y dish. Once you get the hang of
preparing lemongrass, it’s a cinch, too. (See the recipe below for a
link to instructions.) Feel free to substitute the vegetables you want
to accompany the tofu; I was just craving lots of green stuff when I
made this, but carrots, asparagus, pea pods and bell peppers, for
example, would also work great, though the cooking time may be
different from what I used in my recipe.
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If that’s not for you, check out our e-book, Fun,
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Lemongrass Tofu Stir-Fry
1 lb. superfirm or pressed tofu, cubed
2 stalks lemongrass, flexible part minced (here is a good primer on it)
3 tablespoons low-sodium tamari or soy sauce, divided
1 tablespoon fresh lime juice
3 teaspoons garlic, minced
1 teaspoon turmeric
Four teaspoons coconut or sesame oil, divided
1 tablespoon garlic, minced
1½ cups scallions, sliced
12 ounces broccoli florets
10 ounces sugar snap peas
1 teaspoon toasted sesame oil
the tofu in a rectangular baking pan. Combine the lemongrass, 2
tablespoons of tamari, lime juice, garlic and turmeric in a food
processor or blender and combine until mixed. It will still have some
texture but the lemongrass will be broken down a bit. Scrape out of the
food processor or blender and mix with the tofu, stirring occasionally.
Allow to marinate for 30 minutes.
Heat 2 teaspoons of the coconut or sesame oil for a minute in a large,
deep-sided pan, ideally one that is stick-resistant. Add the tofu,
including any marinade, and cook for five minutes without disturbing
it. After five minutes, lower the temperature to medium-low, flip
(thin, flexible spatulas work best here) and cook for four minutes,
again not disturbing it. Remove from the pan.
Heat the additional two teaspoons of oil in the now-empty pan and add
the scallions and garlic, stirring often for a minute. Increase the
heat to medium, add the broccoli and sugar snap peas, last tablespoon
of tamari and saute, stirring often, for eight minutes. Add the tofu
back to the pan along with the teaspoon of sesame oil and cook,
stirring often for two minutes. Serve with optional tamari and chili
sauce on grains or noodles of choice.
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