Spicy Tofu With Lemongrass Stir-Fry Recipe

Name: Spicy Tofu With Lemongrass Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces Hodo Soy Firm Tofu diced (or 1 lb precooked medium shrimp); 2 stalks lemongrass outer leaves removed, trimmed and minced; 1 tablespoon ginger minced, fresh; 1 teaspoon vietnamese chile paste or Tabasco; 1 tablespoon lime juice fresh; 1 tablespoon rice wine found in Asian section of grocery store; 1/2 cup lowfat coconut milk canned; 1/4 cup vegetable broth; 1 tablespoon low sodium soy sauce; 1 teaspoon dark sesame oil; 1 teaspoon canola oil; 4 carrots medium, cut into thin strips; 8 shiitake mushrooms medium, thinly sliced; 1 cup broccoli florets fresh; 1/2 cup green onions diagonally sliced; 1 cup long-grain brown rice; 2 cups vegetable broth or water; 1 bay leaf

Servings: persons

8 ounces Hodo Soy Firm Tofu diced (or 1 lb precooked medium shrimp)
2 stalks lemongrass outer leaves removed, trimmed and minced
1 tablespoon ginger minced, fresh
1 teaspoon vietnamese chile paste or Tabasco
1 tablespoon lime juice fresh
1 tablespoon rice wine found in Asian section of grocery store
1/2 cup lowfat coconut milk canned
1/4 cup vegetable broth
1 tablespoon low sodium soy sauce
1 teaspoon dark sesame oil
1 teaspoon canola oil
4 carrots medium, cut into thin strips
8 shiitake mushrooms medium, thinly sliced
1 cup broccoli florets fresh
1/2 cup green onions diagonally sliced
1 cup long-grain brown rice
2 cups vegetable broth or water
1 bay leaf

1
Combine tofu, lemongrass, ginger, chile paste, lime juice, and rice wine in a small bowl and toss. Cover and refrigerate 30 minutes. Mix coconut milk, broth, soy sauce, and sesame oil in a bowl; set aside. Coat a large saute pan with canola oil and set over medium-high heat. Add tofu and saute, stirring, for 2 or 3 minutes. Add carrots, mushrooms, and broccoli and saute, stirring, for another 2 or 3 minutes. Stir in coconut milk mixture and onions and cook 5 minutes or until vegetables are tender. (If using shrimp, toss in last, just long enough to heat.) Combine rice, broth, and bay leaf in saucepan over medium heat and simmer, covered, 25 to 30 minutes or until rice absorbs all liquid. Remove from heat. Discard bay leaf. Place equal portions of cooked brown rice on each plate and top with stir-fry.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 ounces Hodo Soy Firm Tofu diced (or 1 lb precooked medium shrimp), 2 stalks lemongrass outer leaves removed, trimmed and minced, 1 tablespoon ginger minced, fresh, 1 teaspoon vietnamese chile paste or Tabasco, and more.

Yes, Spicy Tofu With Lemongrass Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Tofu With Lemongrass Stir-Fry

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