Thai-Style Vegan Stir-Fry With Lemongrass Recipe

Cooking Directions

• STEP 1.In a wok or large skillet, heat oil over medium-high heat. Add tofu and cook until golden brown and crispy, about 5 minutes. Remove tofu from the pan and set aside.
• STEP 2.In the same pan, add more oil if needed and sauté garlic, ginger, and lemongrass until fragrant, about 1 minute.
• STEP 3.Add vegetables such as bell peppers, broccoli, and carrots to the pan and stir-fry until crisp-tender, about 5 minutes.
• STEP 4.In a small bowl, whisk together soy sauce, vegetable broth, and cornstarch. Pour the sauce into the pan and cook until thickened, about 2 minutes.
• STEP 5.Return the tofu to the pan and toss to coat it with the sauce. Cook for an additional 2 minutes to heat through.
• STEP 6.Serve the Thai-style vegan stir-fry with lemongrass over steamed rice or noodles. Garnish with fresh cilantro and lime wedges, if desired.

Cooking Tips

• Make sure to press the tofu to remove excess moisture before cooking to achieve a crispy texture.
• Feel free to customize the vegetables according to your preference. Other great options include snap peas, mushrooms, and baby corn.
• For extra heat, add some sliced Thai chilies or a drizzle of sriracha sauce to the stir-fry.
• To make it gluten-free, use tamari or coconut aminos instead of soy sauce.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stir-fry in a skillet or microwave until heated through.
• Serve the leftovers over fresh greens for a delicious and healthy salad.