Easiest Way to Make Tasty Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb)

Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb). Great recipe for Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb). 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.

This dish is loaded with healthy vegetables, sesame oil, and soy sauce. Here is how you cook it. A low-carb vegan diet can be very healthy as well. You can cook Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb) using 16 ingredients and 5 steps. Here is how you cook that.

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

1. It's 250 gms of Konjac Noodles (prepared as per packet instructions).
2. Prepare 300 gms of Firm Tofu.
3. Prepare 40 mls of Vegetable Stock.
4. It's 2 tbs of Light Soy Sauce.
5. Prepare 1 tbs of Canola Oil.
6. It's 2 of Garlic Cloves (crushed).
7. You need 2 tsp of Ginger (grated).
8. You need 2 Stalks of Lemongrass (grated).
9. Prepare 1 of Medium Red Onion.
10. You need 300 gms of Broccoli/Broccolini.
11. You need 150 gms of Pak Choy/Bok Choy.
12. It's 120 gms of Bean Shoots.
13. You need 2 Stalks of Green Onion (Spring Onion).
14. It's 1 of Small Red Hot Chili.
15. Prepare 1 tsp of Sesame Seeds.
16. You need 1/2 tsp of Sesame Oil.

Recently, I've tried to be more conscious of my carb intake and we have been loving Cauliflower Rice around here. I also love tofu, which is pretty low in carbs. But, a lot of vegetarian protein sources, beans and. Full nutritional breakdown of the calories in Spicy Lemongrass Tofu based on the calories and nutrition in each ingredient, including White Rice, short grain, cooked, Crisco Pure Vegetable Oil, Tofu, extra firm, Peanuts, dry-roasted, Shallots and the other ingredients in this recipe.

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

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.

Drain tofu: wrap block of tofu in paper towel. While tofu is draining, whisk sauce ingredients together in a small bowl. Tofu: Sautéed until golden brown with soy sauce, sesame oil, and garlic.(Or air fry the tofu!); Veggies: I used steamed broccoli, but you can use whatever veggie you want here (edamame, bell peppers, snap peas, or green beans would all be great). Add the veggies and tofu and stir fry until the veggies have cooked a little (they don't need to be fully cooked, just on their way there). In a small bowl, mix the coconut milk with the ginger powder, veggie boullion, and curry paste.