Lively Lemongrass Tofu Stir-Fry

Lively Lemongrass Tofu Stir-Fry

Embark on a culinary journey to the heart of Thailand with this Lively Lemongrass Tofu Stir-Fry. Bursting with vibrant colors and zesty flavors, this dish boasts delicately marinated tofu and crunchy veggies, harmoniously blended with the aromatic essence of lemongrass. It's the perfect meal to brighten up your day and treat your palate to a Thai-inspired fiesta!

• 1 block extra-firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 stalk lemongrass, finely minced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon coconut oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snow peas
• 1 large carrot, julienned
• 1/2 cup vegetable broth
• 2 teaspoons cornstarch
• Juice of 1 lime
• Fresh cilantro for garnish
• Cooked jasmine rice for serving

Instructions:

1. In a bowl, whisk together soy sauce, maple syrup, half of the minced lemongrass, garlic, and ginger. Add the tofu cubes and marinate for at least 30 minutes.
2. Heat the coconut oil in a large wok or skillet over medium-high heat. Add the tofu cubes and stir-fry until golden brown. Remove from wok and set aside.
3. In the same wok, add a little more oil if needed and stir-fry the red and yellow bell peppers, snow peas, and carrots until just tender.
4. While the vegetables are cooking, mix the vegetable broth, lime juice, cornstarch, and remaining lemongrass in a small bowl.
5. Add the tofu back into the wok with the vegetables. Pour in the broth mixture and stir well to combine. Cook until the sauce thickens.
6. Serve the stir-fry hot over jasmine rice, garnished with fresh cilantro and a squeeze of lime if desired.