3 tbsp. peanut or canola oil
8 oz. tofu, cut into small cubes, about 3/4-inch thick
Veggie Box komatsuna, stalks removed and sliced
3/4 cup carrots, thinly sliced
1 cup broccoli, chopped
Veggie Box sweet peppers
1 onion
2 chilis
4 cloves Veggie Box garlic, minced
2 tbsp. Veggie Box lemongrass, sliced very thin, or mashed with a mortar and pestle )
2 tbsp. lime juice
1 dash of salt (to taste)

3 tbsp peanut or canola oil 8 oz. tofu, cut into small cubes, about 3/4-inch thick 3/4 cup carrots, thinly sliced 1 cup broccoli, chopped 1 onion 2 chilis 4 cloves Veggie Box garlic, minced 2 tbsp Veggie Box lemongrass, sliced very thin, or mashed with a mortar and pestle ) 2 tbsp lime juice 1 dash of salt (to taste)

Saute the tofu in peanut or canola oil until lightly golden, about 5 minutes. Add the onions, carrots, broccoli, sweet peppers and chilies, and stir-fry for a few more minutes, until veggies are cooked. Add the the garlic, komatsuna, and lemongrass and cook for another 2-3 minutes, stirring well. Once the garlic is well incorporated, add in lime juice and a dash of salt and remove the pan from heat. Serve over plain white or brown steamed rice, and enjoy!