Lemongrass Veggie Medley

Lemongrass is a popular herb in Southeast Asian cuisine known for its citrusy flavor and aroma. It adds a unique twist to this veggie medley.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

Print Recipe

Medium

Lemongrass Veggie Medley

Cooking Method: Simmering, Stir-frying Cuisine: Asian, Vegetarian Courses: Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 880

Best Season: Suitable throughout the year

Ingredients

Servings

• 8 ounce Firm Tofu
• 1 cup Carrot
• 1 cup Green Beans
• 1 cup Red Bell Pepper
• 1 cup Mushrooms
• 2 stalk Lemongrass
• 2 clove Garlic
• 1 teaspoon Ginger
• 2 tablespoon Soy Sauce
• 1 tablespoon Lime Juice
• 2 tablespoon Vegetable Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoon Fresh Cilantro

Instructions

1. Press tofu to remove excess water, then cut into cubes.
2. In a large pan, heat vegetable oil over medium heat.
3. Add lemongrass, garlic, and ginger to the pan, and sauté for 2 minutes.
4. Add tofu and cook until lightly browned, around 5 minutes.
5. Add carrots, green beans, red bell pepper, and mushrooms to the pan, and stir-fry for 5 minutes.
6. In a small bowl, mix soy sauce, lime juice, salt, and black pepper.
7. Pour the sauce over the vegetables and tofu, and simmer for 5 minutes.
8. Remove from heat and let it rest for 5 minutes.
9. Garnish with fresh cilantro.
10. Serve hot and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 24g8%

Sugars 5g

Protein 6g12%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.