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 Lemongrass Tofu Stir-Fry I 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. If you appreciate our work and want to support our continued efforts to build a more compassionate world through content creation (like this recipe), please consider joining our Patreon community, something that you can do for as little as $1.00 a week. We have never needed more support to continue doing our work. Thank you for your consideration. If that’s not for you, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. 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 Fit 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. © 2013-2019, Vegan Street |
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