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

Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb) - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb)! A quick and easy dinner that is ready in under 15 minutes!

You can cook Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb) with 16 Ingredients and 5 steps. See the following guide!

1. 250 gms Konjac Noodles (prepared as per packet instructions).
2. 300 gms Firm Tofu.
3. 40 mls Vegetable Stock.
4. 2 tbs Light Soy Sauce.
5. 1 tbs Canola Oil.
6. 2 Garlic Cloves (crushed).
7. 2 tsp Ginger (grated).
8. 2 Stalks Lemongrass (grated).
9. 1 Medium Red Onion.
10. 300 gms Broccoli/Broccolini.
11. 150 gms Pak Choy/Bok Choy.
12. 120 gms Bean Shoots.
13. 2 Stalks Green Onion (Spring Onion).
14. 1 Small Red Hot Chili.
15. 1 tsp Sesame Seeds.
16. 1/2 tsp Sesame Oil.

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.