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Lemongrass Tofu with Mixed Vegetables
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, drained and cubed
- 2 tablespoons of lemongrass paste
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1 tablespoon of vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup of broccoli florets
- 1 cup of snap peas
- 3 green onions, chopped
- 1 tablespoon of minced garlic
- 1 teaspoon of grated ginger
- Salt and pepper to taste
Instructions
- In a bowl, mix the lemongrass paste, soy sauce, sesame oil, and cornstarch. Add the tofu cubes and toss to coat. Let it marinate for 10 minutes.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Stir-fry the garlic and ginger until fragrant.
- Add the bell peppers, broccoli, and snap peas. Cook for 3-4 minutes until the vegetables are tender-crisp.
- Return the tofu to the skillet and toss everything together. Season with salt and pepper to taste.
- Garnish with chopped green onions and serve hot. Enjoy your lemongrass tofu with mixed vegetables!
Lemongrass tofu with added vegetables is a delightful and aromatic dish that originated in Southeast Asia. This flavorful creation combines the zesty essence of lemongrass with the delicate texture of tofu and a medley of fresh, crisp vegetables. Renowned chefs in Vietnam and Thailand have perfected this dish, infusing it with their culinary expertise and regional influences. The key to achieving the perfect balance of flavors lies in the precise combination of lemongrass, tofu, and an assortment of colorful vegetables such as bell peppers, snap peas, and carrots. For an authentic experience, seek out restaurants in bustling Vietnamese or Thai neighborhoods for the best rendition of this delectable dish.
35 min
4
280 calories
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