Thai-Inspired Vegetarian Stir-Fry Recipe with Tofu, Asparagus, and Sugar Snap Peas
Enjoy the savory flavors of Southeast Asia with this delicious vegetarian stir-fry recipe inspired by Thai cuisine. Made with firm tofu, asparagus, sugar snap peas, mushrooms, lemongrass, and chile...
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Ingredients
- 14 oz (397 g) firm tofu, drained
- 2 tbsp vegetable oil, or more to taste
- 3 tbsp thinly sliced garlic (about 5 large cloves)
- 4 4 inches-long pieces lemongrass
- 1 lb (454 g) asparagus, tough ends trimmed and spears peeled and blanched
- 1 bunch scallions, finely chopped
- 1/2 lb (227 g) sugar snap peas or snow peas
- 2 tsp granulated sugar
- salt to taste
- 1/8 tsp red Thai chile paste, or more to taste
- 12 oz (340 g) mushrooms, wiped clean and sliced
- 1/4 cup low-sodium soy sauce, or more to taste
- 2 to 4 tsp finely chopped cilantro, or more to taste, for garnish
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