Lemongrass Tofu Stir Fry

Back when I used to live in New York City, my tiny, unfancy grocery store always seemed to have fresh stalks of lemongrass. Now that I live in the 'burbs, I've had a bit harder of a time finding it at all. Asian market to the rescue! I love that Asian import markets are becoming so much more common and popular near me. Not only was I able to find a bottle of frozen lemongrass, there's all sorts of exciting snacks, ingredients, and inexpensive produce and fish. Once I got my frozen lemongrass, I had more than enough to make this dish over and over.

original recipe via kohlercreated.com 

Grocery list items: 

fish sauce 

tofu 

fresh or frozen lemongrass
sugar snap peas
shallot

Obviously, it's pretty easy to shake this one up with whatever kinds of vegetables and hot peppers you like.

Lemongrass Tofu Stir Fry:
1 package tofu (pat dry and cut into cubes)
1 tbsp fish sauce (or substitute soy sauce)
1 tbsp soy sauce
3 cloves garlic, minced
1 tsp cumin
1/4 tsp coriander
1/8 tsp cardamom
1 tsp turmeric (or substitute these 4 spices with 1 tsp curry powder)
1 hot pepper (any kind)
2 tbsp honey
1 tbsp olive oil
1 shallot, minced (can also use onion)
2 fresh stalks lemongrass, inner layers only, minced (or use 2 tbsp frozen)
1 cup sugar snap peas

Mix your prepared tofu with fish sauce, soy sauce, garlic, cumin, coriander, cardamom, turmeric, cayenne, and 1 tbsp honey. Set aside.

Now add oil to the pan, sauté shallot and lemongrass. Let them get soft before you add the hot peppers,  tofu (with marinade), and sugar snap peas.

Sauté all together, then add the last tablespoon of honey. Let your vegetables get crisp-tender. Adjust the flavor with more honey, fish sauce, or soy sauce until the flavor is to your liking.

Serve with rice, if desired. I have sushi rice here, but brown rice or jasmine would be great too. Substitutions are welcome to almost any ingredient here! Use brown sugar instead of honey, liquid aminos instead of soy or fish sauce, leave out the hot pepper, change the vegetables. As long as you have a balance of sweet, salt, and hot, in addition to the lemongrass, you're going to be happy.

Lemongrass Tofu Stir Fry
1 package tofu (pat dry and cut into cubes)
1 tbsp fish sauce (or substitute soy sauce)
1 tbsp soy sauce
3 cloves garlic, minced
1 tsp cumin
1/4 tsp coriander
1/8 tsp cardamom
1 tsp turmeric (or substitute these 4 spices with 1 tsp curry powder)
1 hot pepper (any kind)
2 tbsp honey
1 tbsp olive oil
1 shallot, minced (can also use onion)
2 fresh stalks lemongrass, inner layers only, minced (or use 2 tbsp frozen)
1 cup sugar snap peas
Directions: 
1. Mix your prepared tofu with fish sauce, soy sauce, garlic, spices, and 1 tbsp honey. Set aside.
2. In a large pan or wok, add oil and sauté shallot and lemongrass until soft.
3. Add tofu with marinade, hot pepper, and sugar snap peas and cook until vegetables are crisp-tender.
4. Add the last tablespoon of honey.
5. Adjust seasoning as desired with more fish sauce, soy sauce, or honey
6. Serve with rice.