Lemongrass Coconut Soy Sizzle Recipe

About this recipe

Golden tofu, crisp bean sprouts, and tender cabbage are tossed in a fragrant coconut-tamarind glaze with lemongrass and Thai basil. This lunch feels light, bright, and satisfying while keeping the carbs controlled and the protein strong.

Ingredients

• - Fresh Tofu
• 100 g Coconut Shredded
• 200 G Sprouts Moong(200 Gm)
• 250g Green Chilli
• - Juice - Pineapple
• 100 g Garlic
• loose Ginger
• 100 g Lemongrass
• 100 g Lemon
• - Coconut Oil
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• 100 g Tamarind Paste
• 90 g Dark Soy Sauce
• 1 kg Water Chestnuts

Instructions

1. 1. Press the tofu for 10 minutes, then cut it into even bite-size cubes so it browns neatly in the pan.
2. 2. Stir together the tamarind paste, soy sauce, lime juice, and water until you have a smooth Thai-style sauce.
3. 3. Heat the coconut oil in a wide pan, then add lemongrass, garlic, ginger, onion, and green chili to release the aroma.
4. 4. Add the tofu cubes and cook them for a few minutes, turning gently until the edges look lightly golden.
5. 5. Toss in the shredded cabbage and bean sprouts, then stir fast so they stay crisp and bright.
6. 6. Pour in the sauce and sprinkle over the grated coconut, allowing it to coat everything in a glossy layer.
7. 7. Fold in the spinach and Thai basil at the end, cook just until wilted, and serve the sizzle hot.