Tofu Curry With Lemongrass And Chile at Amelia Cunningham blog

Tofu Curry With Lemongrass And Chile. This paste gets sautéed for 20 to 30 minutes until fragrant. Add the carrots, potato, and mushrooms. Add in all the vegetables together, sprinkle some salt and stir fry on high heat until the vegetables are lightly cooked and steamed. Saute the lemongrass, onions, and shallots for about 2 minutes. Heat a teaspoon of oil in a large wok; Gently mix to coat tofu with minced aromatics evenly. Cook for about 5 minutes. This recipe uses a simple chile paste made from fresh red jalapeños, shallot, garlic, lemongrass, and galangal. Once the vegetables are cooked, pour in the lemon grass curry mixture along with the tofu and stir to combine. Heat a large pot with vegetable oil.

One Pot Vegetarian Tofu Curry Ambitious Kitchen
from www.ambitiouskitchen.com

Add the carrots, potato, and mushrooms. Gently mix to coat tofu with minced aromatics evenly. Saute the lemongrass, onions, and shallots for about 2 minutes. This recipe uses a simple chile paste made from fresh red jalapeños, shallot, garlic, lemongrass, and galangal. Once the vegetables are cooked, pour in the lemon grass curry mixture along with the tofu and stir to combine. Heat a large pot with vegetable oil. Heat a teaspoon of oil in a large wok; This paste gets sautéed for 20 to 30 minutes until fragrant. Add in all the vegetables together, sprinkle some salt and stir fry on high heat until the vegetables are lightly cooked and steamed. Cook for about 5 minutes.

One Pot Vegetarian Tofu Curry Ambitious Kitchen

Tofu Curry With Lemongrass And Chile Add the carrots, potato, and mushrooms. Once the vegetables are cooked, pour in the lemon grass curry mixture along with the tofu and stir to combine. Saute the lemongrass, onions, and shallots for about 2 minutes. Heat a large pot with vegetable oil. This paste gets sautéed for 20 to 30 minutes until fragrant. This recipe uses a simple chile paste made from fresh red jalapeños, shallot, garlic, lemongrass, and galangal. Gently mix to coat tofu with minced aromatics evenly. Add in all the vegetables together, sprinkle some salt and stir fry on high heat until the vegetables are lightly cooked and steamed. Add the carrots, potato, and mushrooms. Cook for about 5 minutes. Heat a teaspoon of oil in a large wok;

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