This recipe combines the aromatic flavors of lemongrass, the creaminess of coconut milk, and the protein-rich tofu for a unique and satisfying stir-fry. It’s a fusion of Southeast Asian and vegan cuisine that can be customized with your choice of vegetables and spice level.
Ingredients:
- 1 block of firm tofu, cubed
* 2 stalks of lemongrass, finely chopped
* 1 can (14 oz) of coconut milk
* 2 tablespoons soy sauce or tamari
* 1 tablespoon coconut oil
* 1 red bell pepper, thinly sliced
* 1 cup snap peas, trimmed - Read More
