Thai Spiced Tofu Vegetable Stir-Fry Recipe

About this recipe

A vibrant stir-fry infused with aromatic Thai spices, tofu, and fresh seasonal vegetables for a wholesome and flavorful lunch.

Ingredients

• - Fresh Tofu
• 500 g Carrot
• 1 pc (approx. 500 g to 800 g) Cabbage
• 250 g French Beans
• 100 g Garlic
• loose Ginger
• 100 g Lemongrass
• 1 pc (300 g) Priya Lime Pickle In Lime Juice With Garlic
• 250 ml Keya Lemon Juice
• 40 g Keya Red Chilli Flakes
• 90 g Dark Soy Sauce
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 100 g Salt

Instructions

1. 1. Cut the tofu into bite-sized cubes and set aside.
2. 2. Thinly slice the carrots, cabbage, and green beans into even pieces for cooking.
3. 3. Mince the garlic and ginger, and finely chop the lemongrass stalk.
4. 4. Heat vegetable oil in a wok over medium heat until hot.
5. 5. Add minced garlic, ginger, and lemongrass to the wok and sauté for 1 minute.
6. 6. Toss in the tofu cubes and stir-fry until slightly golden on all sides.
7. 7. Add the sliced vegetables and stir-fry for 3-4 minutes until they are tender-crisp.
8. 8. Stir in soy sauce, red chili flakes, lime juice, and salt for flavor.
9. 9. Cook for another 2 minutes, ensuring the tofu and vegetables are well coated.
10. 10. Remove from heat and let the stir-fry cool slightly before serving.
11. 11. Plate the stir-fry and garnish with a bit of fresh lime juice if desired.