Lemongrass Tofu With Stir-Fried Vegetables Recipe

About this recipe

A fragrant and flavorful Thai-inspired dish featuring tofu infused with lemongrass, paired with colorful stir-fried vegetables for a hearty and satisfying lunch.

Ingredients

• 307 g Morinaga Firm Tofu
• 100 g Lemongrass
• 250 g Carrot
• 1 pc (approx. 500 g to 800 g) Cabbage
• 100 g Garlic
• 30G Chili Flakes
• 10 g Kaffir Lime Leaves (Makroot)
• 90 g Dark Soy Sauce
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 100 g Salt

Instructions

1. 1. Cut the tofu into cubes and set aside while prepping the vegetables and aromatics.
2. 2. Finely chop the lemongrass, garlic, and kaffir lime leaves for maximum flavor extraction.
3. 3. Heat vegetable oil in a pan and sauté the lemongrass, garlic, and kaffir lime leaves until aromatic.
4. 4. Add the tofu cubes and stir-fry for 5 minutes until lightly golden and infused with the aromatics.
5. 5. Slice the carrot and cabbage into thin strips and add them to the pan.
6. 6. Stir-fry the vegetables with the tofu for another 5 minutes, ensuring even cooking.
7. 7. Drizzle soy sauce over the mixture and sprinkle chili flakes, stirring to combine evenly.
8. 8. Cover the pan and let the dish cook for 3 minutes to soften the vegetables slightly.
9. 9. Taste and adjust seasoning with salt as needed before serving.
10. 10. Plate the lemongrass tofu and stir-fried vegetables, garnishing with additional chili flakes if desired.