Stir-fry dishes don’t have to be something we order at a restaurant or get for takeout. You can create your own delicious entrée at home by using your favorite veggies (or what’s left in your crisper drawer). In this recipe, we use some of our favorite cruciferous vegetables – broccoli and cabbage – and keep it vegan with tofu for protein. However, feel free to substitute with chicken or shrimp for a heart healthy option!
Lemongrass Tofu Stir-Fry
Equipment
- Wok
- Knife
- Cutting board
- Spatula
- Small mixing bowl
- Whisk
- Plate
Ingredients
Stir Fry:
- 1 block extra-firm tofu pressed and cut into cubes
- 2 Tablespoons vegetable oil divided
- 3 cloves garlic finely minced
- 1 Tablespoon fresh ginger finely grated
- 2 stalks lemongrass outer layers removed and finely chopped
- 1 red bell pepper thinly sliced
- 1 cup broccoli florets
- 1 large carrot thinly sliced
- ½ head of Napa cabbage thinly sliced
- Steamed rice or noodles for serving
- Fresh cilantro leaves for garnish
- Lime wedge for garnish
Sauce:
- 3 Tablespoons soy sauce substitute: tamari (GF or coconut aminos)
- ½ C vegetable broth
- 1 Tablespoon cornstarch
Instructions
- Heat 1 tablespoon of oil in a wok over medium-high heat. Add cubed tofu and cook until golden brown and crispy on all sides, about 5 minutes. Remove tofu from the wok and set aside.
- In the same wok, add the remaining oil if needed. Sauté the minced garlic, grated ginger, and chopped lemongrass until fragrant, about 1 minute.
- Add sliced bell pepper, broccoli florets, sliced carrots and Napa cabbage to the wok. Stir-fry until the vegetables are crisp-tender, approximately 5 minutes.
- In the meantime, in a small bowl, mix the soy sauce, vegetable broth, and cornstarch until smooth. Pour this mixture into the wok and cook util the sauce thickens, about 2 minutes.
- Return the cooked tofu to the wok and toss to coat with the sauce. Cook for an additional 2 minutes and heat through.
- Serve the stir-fry over steamed rice or noodles. Garnish with fresh cilantro leaves and lime wedges, if desired.
Notes
Recipe adapted from Light Orange Bean