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Lemongrass Veggie Medley

Lemongrass Veggie Medley recipe

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.

Cooking Method ,
Cuisine ,
Courses , ,
Difficulty Intermediate
Time
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
  • 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.

Read it online: https://for-vegan.com/recipe/lemongrass-veggie-medley/