Lemongrass Tofu with Rice

Ingredients:

  • Firm tofu (cut into cubes): 400 g

  • Olive oil: 2 tbsp

  • Lemongrass (finely chopped): 2 stalks

  • Garlic (minced): 3 cloves

  • Fresh ginger (grated): 1 tbsp

  • Soy sauce: 2 tbsp

  • Lime juice: 1 tbsp

  • Red bell pepper (sliced): 1

  • Yellow bell pepper (sliced): 1

  • Snap peas: 100 g

  • Peas: 100 g

  • Cooked jasmine rice: 2 cups

  • Fresh cilantro (chopped): For garnish

  • Lime wedges: For serving

  • Black sesame seeds: For garnish

  • Salt: To taste

Instructions:

  1. Prepare the Tofu: Pat the tofu cubes dry with paper towels. Heat olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

  2. Cook the Aromatics: In the same skillet, add the finely chopped lemongrass, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.

  3. Add Vegetables: Add the sliced red and yellow bell peppers, snap peas, and peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

  4. Combine Tofu and Sauce: Return the tofu to the skillet. Add soy sauce and lime juice, tossing to coat everything evenly. Cook for another 2-3 minutes until everything is heated through.

  5. Plate the Dish: Serve the lemongrass tofu over a bed of cooked jasmine rice.

  6. Garnish and Serve: Garnish with fresh cilantro, black sesame seeds, and serve with lime wedges on the side.