Thai-Style Vegan Stir-Fry With Lemongrass

Ingredients

• 8 ounces firm or extra-firm tofu 
• 3 tablespoons peanut oil
• 3/4 cup sliced green beans
• 3/4 cup thinly sliced carrots
• 1 cup coarsely chopped broccoli
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 2 Thai green chile peppers, minced
• 4 cloves garlic, minced
• 2 tablespoons very thinly sliced fresh lemongrass
• 2 tablespoons freshly squeezed lime juice
• 1 dash salt, or to taste
• Cooked rice, for serving

Steps to Make It

1. Gather the ingredients.
2. Prepare the tofu by pressing it for 30 minutes between paper towels or a clean kitchen cloth. Weight it down with a heavy bottomed pot, cast-iron skillet, or similar heavy object.
3. Cut the pressed tofu into small cubes, about 3/4-inch thick.
4. In a wok or large skillet, sauté the pressed tofu in peanut oil until lightly golden, about 5 minutes. 
5. Add the green beans, carrots, broccoli, red and green bell peppers, and chile pepper. Stir-fry for a few more minutes, until veggies are cooked.
6. Add the garlic and lemongrass and cook for another minute or two, stirring well.
7. Once the garlic is well incorporated, add the lime juice and a dash of salt and remove the pan from heat.