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Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb)
Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb)

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We hope you got insight from reading it, now let’s go back to lemongrass tofu stir-fry (vegan/vegetarian/low carb) recipe. To cook lemongrass tofu stir-fry (vegan/vegetarian/low carb) you need 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb):
  1. Provide 250 gms Konjac Noodles (prepared as per packet instructions)
  2. Prepare 300 gms Firm Tofu
  3. You need 40 mls Vegetable Stock
  4. Get 2 tbs Light Soy Sauce
  5. You need 1 tbs Canola Oil
  6. You need 2 Garlic Cloves (crushed)
  7. You need 2 tsp Ginger (grated)
  8. Prepare 2 Stalks Lemongrass (grated)
  9. You need 1 Medium Red Onion
  10. Get 300 gms Broccoli/Broccolini
  11. Prepare 150 gms Pak Choy/Bok Choy
  12. Prepare 120 gms Bean Shoots
  13. Take 2 Stalks Green Onion (Spring Onion)
  14. Use 1 Small Red Hot Chili
  15. Provide 1 tsp Sesame Seeds
  16. You need 1/2 tsp Sesame Oil
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

Stir fry until bok choy has wilted. In a food processor combine, lemongrass, garlic, water and soy sauce. Then sear sliced tofu in a pan with peanut oil. Then warm the lemongrass mixture with red pepper, snow peas, and mushrooms until the vegetables begin to soften. Serve with the tofu and season with a pinch of red pepper flakes for heat.

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