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

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We hope you got benefit from reading it, now let’s go back to lemongrass tofu stir-fry (vegan/vegetarian/low carb) recipe. You can cook lemongrass tofu stir-fry (vegan/vegetarian/low carb) using 16 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb):
  1. You need 250 gms Konjac Noodles (prepared as per packet instructions)
  2. Prepare 300 gms Firm Tofu
  3. Use 40 mls Vegetable Stock
  4. Prepare 2 tbs Light Soy Sauce
  5. Take 1 tbs Canola Oil
  6. Provide 2 Garlic Cloves (crushed)
  7. Prepare 2 tsp Ginger (grated)
  8. Take 2 Stalks Lemongrass (grated)
  9. Use 1 Medium Red Onion
  10. You need 300 gms Broccoli/Broccolini
  11. Prepare 150 gms Pak Choy/Bok Choy
  12. Use 120 gms Bean Shoots
  13. Take 2 Stalks Green Onion (Spring Onion)
  14. Prepare 1 Small Red Hot Chili
  15. Provide 1 tsp Sesame Seeds
  16. Use 1/2 tsp Sesame Oil
Steps to make Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb):
  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

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