Dairy-Free Vietnamese Lemongrass Tofu Stir-Fry

Instructions

1. 1Press the about 450 g firm tofu to remove excess water, then cut it into 2.54 cm cubes.
2. 2Prepare your aromatics and vegetables: mince the 3 cloves of garlic. Peel and finely chop the 2 stalks of lemongrass. Julienne the 1 large red bell pepper and the 2 medium carrots. Cut the 2 cups of broccoli into bite-sized florets.
3. 3In a small bowl, whisk together the 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sugar until combined.
4. 4Heat the 2 tablespoons of vegetable oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 204.4°C (200°C).
5. 5Add the about 450 g cubed tofu to the hot skillet and stir-fry for 5-7 minutes, turning occasionally, until it is golden brown and slightly crispy on all sides.
6. 6Add the minced lemongrass and minced garlic to the skillet with the tofu. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
7. 7Add the julienned red bell pepper, broccoli florets, and julienned carrots to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp, meaning they have a slight bite to them.
8. 8Pour the prepared soy sauce mixture over the tofu and vegetables. Stir everything together for 1 minute to ensure it is evenly coated.
9. 9Chop the 2 stalks of green onions. Garnish the stir-fry with the chopped green onions and serve immediately over the 4 cups of cooked rice.

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