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The Spruce / Madhumita Sathishkumar
Nutrition Facts (per serving) | |
---|---|
510 | Calories |
27g | Fat |
55g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings: 2 | |
Amount per serving | |
Calories | 510 |
% Daily Value* | |
Total Fat 27g | 35% |
Saturated Fat 5g | 24% |
Cholesterol 0mg | 0% |
Sodium 156mg | 7% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 10g | 37% |
Total Sugars 11g | |
Protein 19g | |
Vitamin C 258mg | 1,292% |
Calcium 448mg | 34% |
Iron 6mg | 34% |
Potassium 1013mg | 22% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Not sure what to do with lemongrass? If you have some leftover or growing wild in your yard and are sick of lemongrass tea, here's a way to incorporate its flavors into a Thai-inspired vegetable stir-fry dish. Vegetarians know they can never have too many vegetable stir-fry ideas, and, a simple tofu stir-fry dish always makes a great vegan dinner idea for a busy weeknight family meal.
This recipe calls for tofu and plenty of vegetables, including green beans, broccoli, and bell pepper stir-fried with a few Thai-inspired ingredients. If you like lemongrass, you'll love this fragrant dish, and, to double up on that gentle hint of citrus, why not serve it alongside rice infused with lemongrass and coconut?
With nothing more than tofu, vegetables, fresh chilies, and lime for seasoning, this simple stir-fry recipe is both vegan and gluten-free. Serve it over plain steamed white rice to keep it simple or serve this dish alongside an easy vegan Thai coconut and vegetable soup for a complete, restaurant-quality meal.
Ingredients
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8 ounces firm or extra-firm tofu
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3 tablespoons peanut oil
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3/4 cup sliced green beans
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3/4 cup thinly sliced carrots
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1 cup coarsely chopped broccoli
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1 medium red bell pepper, sliced
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1 medium green bell pepper, sliced
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2 Thai green chile peppers, minced
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4 cloves garlic, minced
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2 tablespoons very thinly sliced fresh lemongrass
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2 tablespoons freshly squeezed lime juice
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1 dash salt, or to taste
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Cooked rice, for serving
Steps to Make It
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Gather the ingredients.
The Spruce / Madhumita Sathishkumar
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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.
The Spruce / Madhumita Sathishkumar
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Cut the pressed tofu into small cubes, about 3/4-inch thick.
The Spruce / Madhumita Sathishkumar
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In a wok or large skillet, sauté the pressed tofu in peanut oil until lightly golden, about 5 minutes.
The Spruce / Madhumita Sathishkumar
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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.
The Spruce / Madhumita Sathishkumar
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Add the garlic and lemongrass and cook for another minute or two, stirring well.
The Spruce / Madhumita Sathishkumar
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Once the garlic is well incorporated, add the lime juice and a dash of salt and remove the pan from heat.
The Spruce / Madhumita Sathishkumar
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Serve over plain white or brown steamed rice. Enjoy!
The Spruce / Madhumita Sathishkumar
Tips
- Pressing the tofu reduces the water content and keeps it from crumbling excessively as you cook it.
- You can buy pre-pressed tofu and can skip the pressing step.
Recipe Variations
- Thai chile peppers can be very hot. To reduce the heat, use only one pepper or switch to another milder pepper.
- Rather than peanut oil, use a combination of 2 tablespoons of another neutral-flavored high-heat oil such as canola oil and 1 tablespoon of sesame oil.
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