Thai Lemongrass Tofu Stir-Fry Recipe

About this recipe

A vibrant stir-fry combining aromatic lemongrass with tofu and fresh vegetables, served with a flavorful coconut lime dressing.

Ingredients

• 307 g Morinaga Firm Tofu
• 100 g Lemongrass
• 500 g Carrot
• 1 pc (approx. 500 g to 800 g) Cabbage
• 200 ml Coconut Milk
• 1 pc (300 g) Priya Lime Pickle In Lime Juice With Garlic
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 90 g Dark Soy Sauce
• 1 ltr Pansari Tilsari Edible Vegetable Oil

Instructions

1. 1. Cut the tofu into bite-sized cubes and set aside.
2. 2. Thinly slice the lemongrass, carrots, and cabbage, ensuring even pieces for cooking.
3. 3. Mince the garlic, ginger, and green chilies for the stir-fry base.
4. 4. Heat vegetable oil in a pan and sauté garlic, ginger, and chilies until aromatic.
5. 5. Add the sliced lemongrass and cook for another minute to release its fragrance.
6. 6. Toss in the tofu cubes and cook until lightly golden on all sides.
7. 7. Add the carrots and cabbage, stir-frying for 5 minutes until softened but still crisp.
8. 8. Mix coconut milk, soy sauce, and lime juice in a bowl to create a tangy dressing.
9. 9. Pour the dressing into the pan, stirring well to coat all the ingredients evenly.
10. 10. Cook for another 2-3 minutes until the flavors meld together beautifully.
11. 11. Remove from heat and serve warm, garnished with a wedge of lime if desired.