Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, lemongrass tofu stir-fry (vegan/vegetarian/low carb). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb) is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb) is something that I’ve loved my whole life. They’re nice and they look wonderful.

Vegetarians can never have too many vegetable stir-fry ideas! This recipe calls for tofu, plenty of vegetables, and lemongrass for a Thai flavor. Lemongrass tofu is one of my favourite ways to enjoy tofu.

To begin with this recipe, we must prepare a few ingredients. You can cook lemongrass tofu stir-fry (vegan/vegetarian/low carb) using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb):

1. Prepare 250 gms Konjac Noodles (prepared as per packet instructions)
2. Get 300 gms Firm Tofu
3. Make ready 40 mls Vegetable Stock
4. Make ready 2 tbs Light Soy Sauce
5. Get 1 tbs Canola Oil
6. Get 2 Garlic Cloves (crushed)
7. Get 2 tsp Ginger (grated)
8. Get 2 Stalks Lemongrass (grated)
9. Take 1 Medium Red Onion
10. Take 300 gms Broccoli/Broccolini
11. Take 150 gms Pak Choy/Bok Choy
12. Prepare 120 gms Bean Shoots
13. Prepare 2 Stalks Green Onion (Spring Onion)
14. Get 1 Small Red Hot Chili
15. Make ready 1 tsp Sesame Seeds
16. Prepare 1/2 tsp Sesame Oil

Just about anything would taste good coated in homemade Stir-fry vegetables that are in season, vegetables that you love‚ and you can't go wrong. At high heat—which is what you want when you're making a. Stir-fried tofu is not, perhaps, at the top of your list of scintillating weeknight dinners. But in its own humble, unassuming way, tofu can be downright sexy.

Steps to make Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb):

1. Heat oils in a wok and add garlic, ginger, lemongrass and red onion and stir-fry until soft.
2. Add tofu, broccoli and, stir fry until tender and tofu is golden brown.
3. Add the soy sauce, vegetable stock, bok choy. Stir fry until bok choy has wilted.
4. Add bean sprouts, green onion, hot chili, and noodles, toss together and serve.
5. Sprinkle with Sesame Seeds

Give it some time by itself in a hot wok, and you'll get golden edges and bouncy texture that will surprise you with its ability to make you swoon. Executive chef Michael Stroot loves this stir-fry because it's a showcase for his garden-fresh herbs and produce. And cooking the dish makes the kitchen smell fantastic. Combine tofu, lemongrass, ginger, chile paste, lime juice, and rice wine in a small bowl and toss. This dish is composed of one of my most basic Stir Fry or Noodle sauce recipes and a bunch of fresh veggies and tofu.

So that’s going to wrap it up for this special food lemongrass tofu stir-fry (vegan/vegetarian/low carb) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!