Tofu with Coconut Milk and Lemongrass

serves 4     multiply recipehalfone and a halfdoubletriplequadruplequintuple

• Ingredients
• coconut milk, unsweetened
• plain soymilk
• creamy peanut butter
• soy sauce
• lemongrass
• brown sugar
• canola oil
• 1 firm tofu
• 1 green onions
• 1 carrot
• 1 baby corn
• 1 snow peas
• 1 lime juice
• fresh cilantro
• peanuts, unsalted roasted
• Recipe
• ¹/₂ cup coconut milk, unsweetened
• ¹/₂ cup plain soymilk
• ¹/₄ cup creamy peanut butter (64g)
• 4 tbsps soy sauce, low sodium
• 2 tbsps lemongrass, minced
• 2 tbsps brown sugar (24g)
• 2 tbsps canola oil
• 1 firm tofu, 1 lb., diced
• 1 green onions, bunch
• 1 carrot
• 1 baby corn, can
• 1 snow peas, 8-oz. pkg.
• 1 lime juice, (1 squeezed lime)
• 3 tbsps fresh cilantro, minced, for garnish
• ¹/₄ cup peanuts, unsalted roasted, chopped, for garnish
• Put coconut milk, soymilk, peanut butter, soy sauce, lemongrass, and brown sugar into food processor. Puree until smooth. Press, drain, and cube tofu. Heat oil in wok over medium-high heat. Add carrots and scallions and stir-fry for 1 minute. Add tofu and baby corn; stir-fry for 5 minutes. Add snow peas and stir-fry until crisp and tender. Reduce heat to medium. Add pureed mixture, and cook for 5 minutes more, or until sauce thickens. Stir in lime juice. Serve over rice and garnish with cilantro and peanuts.