How to make Coconut Lemongrass Tofu Stir-Fry at home

Make Coconut Lemongrass Tofu Stir-Fry at home

This recipe combines the aromatic flavors of lemongrass, the creaminess of coconut milk, and the protein-rich tofu for a unique and satisfying stir-fry. It's a fusion of Southeast Asian and vegan cuisine that can be customized with your choice of vegetables and spice level.

Ingredients:

* 1 block of firm tofu, cubed
* 2 stalks of lemongrass, finely chopped
* 1 can (14 oz) of coconut milk
* 2 tablespoons soy sauce or tamari
* 1 tablespoon coconut oil
* 1 red bell pepper, thinly sliced
* 1 cup snap peas, trimmed
* 1 small red onion, thinly sliced
* 2 cloves garlic, minced
* 1 tablespoon fresh ginger, minced
* Juice of 1 lime
* Fresh cilantro leaves for garnish
* Cooked rice or noodles for serving

Instructions:

1. Press the tofu to remove excess moisture and cut it into cubes.

2. In a large skillet or wok, heat the coconut oil over medium-high heat. Add the tofu cubes and cook until they are crispy and golden brown on all sides. Remove the tofu from the skillet and set it aside.

3. In the same skillet, add a bit more coconut oil if needed. Add the minced lemongrass, garlic, and ginger. Saute for a minute or two until fragrant.

4. Pour in the coconut milk and soy sauce, and bring the mixture to a simmer.

5. Add the red bell pepper, snap peas, and red onion to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

6. Return the cooked tofu to the skillet and toss everything together to coat with the lemongrass-coconut sauce.

7. Squeeze the lime juice over the stir-fry and give it a final stir.

8. Serve the coconut lemongrass tofu stir-fry over cooked rice or noodles, garnished with fresh cilantro leaves.

Enjoy experimenting in the kitchen with this dish! and serve with your happiness family!