Egg-Free Vietnamese Lemongrass Tofu Stir-Fry

Ingredients

• 1 lb Firm tofu
• 2 stalks Lemongrass
• 1 large Red bell pepper
• 1 cup Green beans
• 3 tbsp Soy sauce
• 1 tbsp Maple syrup
• 1 tbsp Rice vinegar
• 1 tsp Chili garlic sauce
• 2 tbsp Vegetable oil
• 4 cups Cooked rice

Instructions

1. 1In a bowl, whisk together soy sauce, maple syrup, rice vinegar, and chili garlic sauce. Set aside.
2. 2Heat vegetable oil in a large skillet or wok over medium-high heat.
3. 3Add tofu and cook until golden brown and crispy on all sides.
4. 4Add minced lemongrass, sliced bell pepper, and green beans to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
5. 5Pour the sauce mixture over the tofu and vegetables. Cook for 2-3 minutes, or until the sauce has thickened.
6. 6Serve hot over cooked rice.

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