Thai Lemongrass Tofu Stir Fry With Jasmine Rice Recipe

About this recipe

Thai Lemongrass Tofu Stir-Fry with Jasmine Rice is a deliciously fragrant dish that brings the bold flavors of Thailand to your table. The tender tofu cubes are seared to perfection and combined with fresh chow chow vegetables, carrots, and aromatic lemongrass. This dish is seasoned with Thai Seven Spice and Pad Thai Seasoning for a vibrant, savory kick. Served over fluffy jasmine rice, this meal is a great balance of protein, carbohydrates, and essential nutrients. Preparing it is a fun and rewarding experience, with stir-frying creating an enticing aroma in your kitchen. Perfect for a cozy dinner or a special occasion, this satisfying meal is both nutritious and bursting with flavor!

Ingredients

• - The Tofoo Co. Naked Tofu
• 114G Sliced Lemongrass, 114G
• 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• 100 g Yorkshire English Carrots 100G
• 50G Black Garlic Cloves, 50G
• 250 G Bwfo Ginger Root Dried Cut
• 190 Ml Frylight 1 Cal Garlic Oil Cooking Spray
• - Biona Capers In Olive Oil
• - Greenfields Thai Seven Spice
• 20G Thai "Hand" White Pepper Powder, 20G
• 300 Ml Pad Thai Seasoning, 300Ml
• - Amoy Dark Soy Sauce
• - Sunita Lemon Juice Organic
• 400G Greenfield Himalayan Salt Fine 400G
• - Coriander Seeds Catering Size
• 1 Lemon - 1 Each

Instructions

1. 1. Rinse the jasmine rice thoroughly in cold water to remove excess starch and set aside.
2. 2. In a medium saucepan, add the rice with double the amount of water, bring to a boil, then simmer covered for 12-15 minutes until fluffy.
3. 3. Cut the tofu into bite-sized cubes and pat dry with a paper towel to remove excess moisture.
4. 4. Slice the chow chow vegetable, carrots, and lemongrass thinly, and mince the garlic and ginger for the stir-fry.
5. 5. Heat a large wok over medium-high heat, spray with Frylight 1 Cal Garlic Oil Cooking Spray, and add the tofu cubes. Sear until golden on all sides, about 5 minutes.
6. 6. Remove the tofu and set aside. Add olive oil to the wok along with the minced garlic, ginger, and sliced lemongrass. Sauté for 2 minutes until fragrant.
7. 7. Add the sliced chow chow and carrots to the wok, stir-frying for 4-5 minutes until slightly tender.
8. 8. Sprinkle Greenfields Thai Seven Spice and Thai "Hand" White Pepper Powder over the vegetables, stirring to coat evenly.
9. 9. Return the tofu to the wok and pour in the Pad Thai Seasoning and soy sauce, stirring well to combine all ingredients.
10. 10. Drizzle Sunita Lemon Juice Organic over the stir-fry for a bright citrusy kick.
11. 11. Taste and adjust seasoning with a pinch of salt or additional spice as desired.
12. 12. Plate the cooked jasmine rice and top with the flavorful tofu and vegetable stir-fry.
13. 13. Garnish with a few sprigs of fresh herbs or a slice of lemon for added aroma and presentation.
14. 14. Serve warm and enjoy your vibrant Thai-inspired dinner!