A simple, vegan Lemongrass Tofu.

Ingredients:
Oil as needed for stir-frying
1 medium onion, diced
3 green onions using only the greens cut into 1″ lengths
2 stalks lemongrass, finely chopped (chop off ends and remove outer layer using only tender parts)
1 tsp dried red chill flakes
1 box tofu fried and cubed or sliced into strips
3 tbsp tamari

Directions:
Add oil to the wok and heat. Add lemongrass and onions. Saute until the onions are translucent. Add the red chill flakes, tofu, green onions and tamari and stir until mixed well and heated through.
Serve atop rice.

I’ve cubed and roasted the tofu and I’ve also cut in to 4 slabs and cook on medium-high heat in a little coconut oil for 8 to 10 minutes on each side. I added garlic and onion powder, salt and pepper to the slabs.