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Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb)

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We hope you got benefit from reading it, now let’s go back to lemongrass tofu stir-fry (vegan/vegetarian/low carb) recipe. You can have lemongrass tofu stir-fry (vegan/vegetarian/low carb) using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb):
  1. Use 250 gms Konjac Noodles (prepared as per packet instructions)
  2. Provide 300 gms Firm Tofu
  3. Provide 40 mls Vegetable Stock
  4. Use 2 tbs Light Soy Sauce
  5. You need 1 tbs Canola Oil
  6. Provide 2 Garlic Cloves (crushed)
  7. Use 2 tsp Ginger (grated)
  8. Use 2 Stalks Lemongrass (grated)
  9. Get 1 Medium Red Onion
  10. Take 300 gms Broccoli/Broccolini
  11. Prepare 150 gms Pak Choy/Bok Choy
  12. Prepare 120 gms Bean Shoots
  13. Get 2 Stalks Green Onion (Spring Onion)
  14. Prepare 1 Small Red Hot Chili
  15. Prepare 1 tsp Sesame Seeds
  16. Provide 1⁄2 tsp Sesame Oil
Steps to make Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb):
  1. Heat oils in a wok and add garlic, ginger, lemongrass and red onion and stir-fry until soft.
  2. Add tofu, broccoli and, stir fry until tender and tofu is golden brown.
  3. Add the soy sauce, vegetable stock, bok choy. Stir fry until bok choy has wilted.
  4. Add bean sprouts, green onion, hot chili, and noodles, toss together and serve.
  5. Sprinkle with Sesame Seeds

Stir fry until bok choy has wilted. In a food processor combine, lemongrass, garlic, water and soy sauce. Then sear sliced tofu in a pan with peanut oil. Then warm the lemongrass mixture with red pepper, snow peas, and mushrooms until the vegetables begin to soften. Serve with the tofu and season with a pinch of red pepper flakes for heat.

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