Spicy Tofu And Lemongrass Stir-Fry

12 faves
More from this source
Self Magazine

Comments

Add a comment

Ingredients

8 oz firm tofu, diced (or 1 lb precooked medium shrimp)

2 stalks lemongrass (outer leaves removed), trimmed and minced

1 tablespoon minced fresh ginger

1 teaspoon Vietnamese chile paste (or Tabasco)

1 tablespoon fresh lime juice

1 tablespoon rice wine (found in Asian section of grocery store)

1/2 cup canned lowfat coconut milk

1/4 cup vegetable broth

1 tablespoon low-sodium soy sauce

1 teaspoon dark sesame oil

1 teaspoon canola oil

4 medium carrots, cut into thin strips

8 medium shiitake mushrooms, thinly sliced

1 cup fresh broccoli florets

1/2 cup diagonally sliced green onions

1 cup long-grain brown rice

2 cups vegetable broth or water

1 bay leaf

You might also like

Lemongrass & Ginger Stir Fry W/ Green Beans & M...
Veggie Num Num
Simple Garlic And Soy Glazed Beef Stir Fry
Celiac Chicks
Lemongrass Pork Stir-Fry
Williams-Sonoma
Vietnamese Stir-Fry
Cooking Light
Stir-Fried Vegetables With Lemongrass
Food & Wine
Stir-Fried Pork With Long Beans
Epicurious
Kewl Take-Out/Eat-In Oriental Stir Fry
KewlBites
Stir-Fry Noodle Salad
BBC Good Food
Thai Noodle Stir-Fry
What's Cooking?
Fragrant beef and vegetable stir-fry
Homemade