Seeds Free Lemongrass Coconut Tofu Stir-Fry with Lime
Total time55 min
Prep time20 min
Cook time20 min
4.6(21)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp cornstarch
- ½ tsp salt
- 2 tbsp neutral oil (such as avocado or canola oil), divided
For the sauce
- 2 stalks lemongrass, outer layers removed, tender inner core finely minced
- 1 tbsp fresh ginger, peeled and finely grated
- 2 cloves garlic, finely minced
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- ½ tsp red pepper flakes
- 2 tbsp fresh lime juice (from about 2 limes)
For the vegetables
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 cup snap peas, strings removed
- 3 scallions, white and light green parts only, thinly sliced
For serving
- ¼ cup fresh cilantro leaves (optional)
- lime wedges, for serving (optional)
- cooked jasmine rice or rice noodles, for serving (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, placing a heavy skillet or cutting board on top, for 15 minutes until most of the surface moisture is gone. Cut the pressed tofu into 1-inch cubes.
- 2
In a small bowl, whisk together the coconut milk, soy sauce, fish sauce, brown sugar, and red pepper flakes until the sugar dissolves. Set aside.
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