Vietnamese Lemongrass Tofu Stir-Fry

local_grocery_store Ingredients

• 1 block extra-firm tofu, pressed and cut into cubes (approx. 14 oz)
• 2 stalks lemongrass, minced
• 3 cloves garlic, minced

restaurant_menu Method

1. 1.In a large skillet or wok, heat some oil over high heat. Add the tofu and cook until crispy and golden brown, about 5-7 minutes. Remove from the pan and set aside.
2. 2.In the same pan, add a little more oil if needed, then add the lemongrass, garlic, and ginger. Cook for 1-2 minutes, until fragrant.
3. 3.Add the veggies to the pan and stir-fry for 3-4 minutes, until crisp-tender.
4. 4.In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, chili paste, and cornstarch. Pour the sauce over the veggies and stir to coat.
5. 5.Add the tofu back to the pan and toss to combine. Serve hot over rice or noodles.

lightbulb_outline Tips

• chevron_rightPressing the tofu before cooking helps to remove excess moisture and allows it to get crispy.
• chevron_rightFeel free to use any veggies you like in this stir-fry. Broccoli, mushrooms, and bok choy would all be great additions.
• chevron_rightIf you don't have lemongrass, you can substitute with extra ginger and garlic.