Tofu with lemongrass and ginger

This gluten free vegan yum fest is so fragrant and delicious it will become a staple in your repertoire.  One of many classy vegan recipes that are simple and delicious.

Serve tofu with lemongrass and ginger with plain rice or spicy rice noodles for a filling meal. Look out for other recipes for rice that would work as an accompaniment.

1 tbs vegetable oil
1 packet pre-fried tofu
2 cm fresh ginger
2 green chillies
2 stalks lemongrass
2 medium carrots
8 shiitake mushrooms (if using dried rehydrate them first)
1 tbs lime juice
1 tbs rice wine (or sherry if you cannot get hold of rice wine)
1 tbs tamari (or other gfv soya sauce)
1 tsp sesame oil
250 ml canned coconut milk
100 ml vegetable broth
4 spring onions

1. Coat a wok (or large pan) with vegetable oil and set over medium-high heat. Add finely chopped lemongrass (slice off the root end and the top. Peel the outer layers back until you are left with only the soft part of the stalk. It will be almost white in colour) and cook for 1 min
2. Add the carrots, mushrooms, sliced tofu and sauté for 2-3 mins
3. Stir in the lime juice, tamari and rice wine and add the coconut milk, vegetable broth and sesame oil
4. Finely chop the spring onions and add to the sauce. Cook until the vegetables are just tender (~4-5 mins). Serve.

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