Lemongrass is one of my favorite flavors when it comes to Asian cooking. If you didn’t know, Lemongrass, a stiff grass native to India, is widely used as a herb in Asian cuisine! It’s a very citrusy herb that’s highly fragrant. Thus the name, lemongrass!

I want to showcase more vegan & vegetarian recipes in my blog. So this was the perfect opportunity to show you how to elevate a plant protein, by simply adding some aromatics! I think it’s a lie when people say vegetarian/vegan food is plain and unflavorful. Is that a word? It is now. LOL.

This recipe is superrrr easy & to be completely honest, will work with almost any protein! I chose fried tofu because I like the texture of the skin and it doesn’t absorb into the tofu weird-like it would if you used cut fresh tofu. If you don’t have the fried tofu at your local Asian market, you can also just fry a batch before stir frying it too. Just make sure to squeeze the extra moisture out for 15 mins with some towels.