3 tbsp. peanut oil (or, use a combination of 2 tbsp of another neutral flavored high-heat oil such as canola oil and 1 tbsp. sesame oil)
8 oz. tofu (cut into small cubes, about 3/4-inch thick)
Veggie Box tatsoi, stalks removed and sliced
3/4 cup carrots (thinly sliced)
1 cup broccoli (chopped)1 bell pepper (red, sliced)
1 onion
2 chilies (or less if you prefer it more mild)
4 cloves garlic (minced)
2 tbsp. lemongrass (fresh, sliced very thin, or mashed with a mortar and pestle )
2 tbsp. lime (juice)
1 dash of salt (to taste)

3 tbsp peanut oil (or, use a combination of 2 tbsp of another neutral flavored high-heat oil such as canola oil and 1 tbsp. sesame oil) 8 oz. tofu (cut into small cubes, about 3/4-inch thick) 3/4 cup carrots (thinly sliced) 1 cup broccoli (chopped)1 bell pepper (red, sliced) 1 onion 2 chilies (or less if you prefer it more mild) 4 cloves garlic (minced) 2 tbsp lemongrass (fresh, 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, red bell pepper and chilies, and stir-fry for a few more minutes, until veggies are cooked. Add the the garlic, tatsoi, and lemongrass and cook for another two or three minutes, stirring well. Once the garlic is well incorporated, add in the lime juice and a dash of salt and remove the pan from heat. Serve over plain white or brown steamed rice if you'd like, and enjoy!