|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 10g||37%|
|Total Sugars 11g|
|Vitamin C 258mg||1,292%|
|*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.
8 ounces firm or extra-firm tofu
3 tablespoons peanut oil
3/4 cup sliced green beans
3/4 cup thinly sliced carrots
1 cup coarsely chopped broccoli
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
2 Thai green chile peppers, minced
4 cloves garlic, minced
2 tablespoons very thinly sliced fresh lemongrass
2 tablespoons freshly squeezed lime juice
1 dash salt, or to taste
Cooked rice, for serving
Gather the ingredients.
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.
Cut the pressed tofu into small cubes, about 3/4-inch thick.
In a wok or large skillet, sauté the pressed tofu in peanut oil until lightly golden, about 5 minutes.
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.
Add the garlic and lemongrass and cook for another minute or two, stirring well.
Once the garlic is well incorporated, add the lime juice and a dash of salt and remove the pan from heat.
Serve over plain white or brown steamed rice. Enjoy!
- 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.
- 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.