Lemongrass Coconut Tofu Stir-Fry Recipe

About this recipe

A fragrant Thai-inspired lunch with golden tofu, crisp cabbage, and a silky coconut-lime sauce. Crushed peanuts and basil finish it with crunch, freshness, and satisfying protein while keeping the carbs modest.

Ingredients

• - Basil Leaves
• - Fresh Tofu
• 100 g Coconut Shredded
• 238 Ml Haitai Crushed Korean Pear Juice 해태Htb 갈아만든 배 238Ml
• 200 ml Coconut Milk
• - Juice - Pineapple
• 100 g Garlic
• loose Ginger
• 100 g Lemongrass
• 100 g Lemon
• 200 ml Mustard Oil
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• 90 g Dark Soy Sauce

Instructions

1. 1. Press the tofu for a few minutes, then cut it into even cubes so it browns neatly.
2. 2. Heat the oil in a wok or wide pan over medium-high heat, then add lemongrass, garlic, ginger, and chili.
3. 3. Stir the aromatics for about 30 seconds until they smell fragrant and just start to sizzle.
4. 4. Add the tofu cubes and cook them in a single layer until the edges turn lightly golden on several sides.
5. 5. Add the shredded cabbage and stir-fry for 2 to 3 minutes until it softens slightly but still stays crisp.
6. 6. Pour in the coconut milk, soy sauce, and lime juice, then toss everything until the sauce lightly coats the pan.
7. 7. Sprinkle in the crushed peanuts and basil, then cook for 1 more minute so the flavors stay bright and fresh.
8. 8. Serve hot straight from the pan, making sure each plate gets plenty of tofu, cabbage, and peanut crunch.