Lemongrass Tofu

This Lemongrass Tofu recipe is a vegan twist on a classic Vietnamese dish, packed with flavor and protein. The combination of lemongrass, garlic, and soy sauce creates a savory and aromatic marinade that infuses the tofu with vibrant taste. Quick to prepare and bursting with Vietnamese-inspired flavors, this dish is perfect for a delicious weeknight dinner.

Ingredients:

300g firm tofu, pressed and cut into cubes
2 stalks lemongrass, finely chopped
3 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons soy sauce
1 tablespoon maple syrup or agave nectar
1 tablespoon sesame oil
1 tablespoon lime juice
1 tablespoon vegetable oil
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

In a bowl, mix soy sauce, maple syrup, sesame oil, and lime juice to make the marinade

Add tofu cubes to the marinade, coat well, and let it sit for 10 minutes

In a pan, heat vegetable oil over medium heat

Add chopped lemongrass, garlic, and onion

Saut until fragrant

Add marinated tofu cubes to the pan

Cook for 8-10 minutes, stirring occasionally, until tofu is golden brown and crispy

Season with salt and pepper to taste

Garnish with fresh cilantro before serving

Serve hot with rice or noodles

Comments

Nutella PB Chocolate Brownies

These decadent brownies combine the irresistible flavors of Nutella, creamy peanut butter, and rich chocolate for the ultimate indulgence. Ingredients: 1 cup Nutella spread 1/2 cup creamy peanut butter 2 large eggs 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/3 cup all-purpose flour 1/4 teaspoon salt 1/2 cup semi-sweet chocolate chips Instructions: Warm the oven up to 175F 350C A 9x9-inch baking pan should be greased Combine Nutella, peanut butter, eggs, sugar, and vanilla in a bowl and mix them well with a whisk Stir in the flour and salt until they are just mixed in Add the chocolate chips and mix them in Spread the batter out evenly in the pan that has been prepared If you stick a toothpick into the middle and it comes out with a few moist crumbs, the cake is done Let it cool down before cutting it into squares

Seasoned Brown Lentil Hummus

A delicious variation on the traditional hummus made with chickpeas is this seasoned brown lentil hummus. It's flavorful, creamy, and high in protein. Ideal for spreading or dipping over your preferred snacks! Ingredients: 1 cup cooked brown lentils 1/4 cup tahini 2 cloves garlic, minced 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon ground cumin 1/2 teaspoon paprika Salt and pepper to taste 2 tablespoons chopped fresh parsley optional, for garnish Instructions: Put the cooked brown lentils, tahini, garlic that has been minced, olive oil, lemon juice, ground cumin, and paprika in a food processor As needed, scrape down the sides of the bowl to make sure everything is well mixed Blend until smooth When adding water, you can do it one tablespoon at a time until you get the right consistency for the hummus Add salt and pepper to the hummus to taste and...

Quinoa Veggie Stir-Fry

This Quinoa Veggie Stir-Fry is a delicious and nutritious vegan meal that's gluten-free and packed with flavor. Loaded with colorful vegetables and protein-rich quinoa, it's a satisfying dish perfect for lunch or dinner. The savory-sweet sauce brings everything together beautifully. Ingredients: 1 cup quinoa, rinsed 2 cups water 2 tablespoons olive oil 1 onion, diced 2 cloves garlic, minced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 zucchini, diced 1 cup broccoli florets 1 cup snow peas 1/4 cup tamari or soy sauce 2 tablespoons maple syrup 1 tablespoon rice vinegar 1 teaspoon grated ginger Salt and pepper to taste Fresh cilantro for garnish Instructions: In a medium saucepan, combine quinoa and water Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed Fluff ...

formations tuina cftmc

Search This Blog