Vietnamese-Inspired Tofu Lemongrass Stir-Fry: Recipes by our chefs
Quick and flavorful Vietnamese-Inspired Tofu Lemongrass Stir-Fry, perfect for a vegan lunch. Packed with fresh vegetables and aromatic spices.
Ingredients
- 200g firm tofu, pressed and cubed
- 1 stalk lemongrass, finely minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 medium carrot, julienned
- 2 green onions, chopped
- 1 tablespoon vegetable oil
- Fresh cilantro, for garnish
- Optional: chili flakes, for added heat
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