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Lemongrass & Ginger Vegan Stir Fry w/ Green Beans & Marinated Tofu

June 29, 2011

LLemongrass Ginger Vegan Stir Fry

It’s been a little hectic here at home lately and this dish is just the kind of thing I like to throw together for a late dinner when we feel like something quick and tasty to eat. Rice is an absolute favourite ingredient and with the combination of Thai inspired flavours this quick vegan stir fry recipe is a nice simple and delicious meal to throw together after work or a long day.

With lemongrass and ginger plus chilli, lime and soy this vegan stir fry is full of flavor and the delicious texture of rice. I used a store brought marinated tofu to save time but, you could marinated a block of firm tofu with your favourite Asian inspired ingredients, to use instead.

All the ingredients here should be readily available from your local supermarket or Asian grocery store. Or, if you are lucky to have space for even a small garden, things like lemongrass, chilli, shallots, coriander and mint are all super easy and fun to grow at home.

To cut 20 minutes or so off the cooking time pre-cook the rice the morning or night before and store it covered in the fridge. Try adding your favourite in season veg in addition to or instead of the green beans; anything like capsicum (bell pepper), broccoli or baby corn would all be lovely in this simple little vegan stir fry…enjoy!!

LLemongrass Ginger Vegan Stir Fry

Lemongrass & Ginger Vegan Stir Fry w/ Green Beans & Marinated Tofu

Preparation time: 30mins // Serves 4

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  • 1½ cups uncooked basmati rice
  • 2¼ cups water
  • 2 tbs peanut oil
  • 1 lemongrass stalk, finely chopped
  • 2 tsp fresh ginger, grated
  • 2 small red chillies, seeded & finely chopped
  • 200g (7oz) marinated firm tofu, shredded
  • 150g (5oz) green beans, sliced into 3cm (1 inch) pieces
  • 4 spring onions, sliced
  • 4 kaffir lime leaves, shredded
  • 1 tbs palm sugar, grated
  • 2 limes, juice only
  • 3 tbs soy sauce
  • ½ cup raw peanuts, roughly chopped
  • 1 cup fresh coriander (cilantro), roughly chopped
  • ½ cup fresh mint, roughly chopped

Rinse the rice under cold water and add to a pot with the 2¼ cups of water. Bring to a gentle boil over a low heat and then continue to cook with the lid on over a very low heat for 15-20 minutes until the liquid is absorbed and rice tender.

Transfer to a large bowl and pop in the fridge for a few minutes to chill while you prep the other ingredients. Alternatively you can use 4 cups of pre-cooked rice.

Heat the peanut oil over a medium heat in a large wok or fry pan, once hot add the lemongrass, ginger and chilli and fry off for a few minutes until fragrant.

Add the shredded tofu and toss in the hot oil, frying for a few minutes until just golden. Add the green beans and continue to toss for another minute or so adding the spring onions, lime leaves and palm sugar toss to dissolve the sugar.

Add the rice and toss through the tofu and beans making sure to combine well and coat the rice evenly in the oil. Add the lime juice and soy sauce, tossing through check for taste and seasoning, add more lime juice or soy if need be.

Once the ingredients are well combined and warmed through remove the stir-fry from the heat and quickly toss through the coriander, mint and peanuts just before serving.

Serve with extra lime wedges and chopped peanuts on top.

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  • Xiaolu @ 6 Bittersweets June 29, 2011 at 12:50 pm

    Love the light in these shots and your stirfry sounds so flavorful and satisfying! Exactly the type of thing I like to have for dinner.

  • Charles June 29, 2011 at 6:25 pm

    I love stir-fries – they always remind me of being back at home, where my mother used to cook these quite a lot, often using Quorn too as she’s a vegetarian as well.

    I love thinly sliced garlic with ginger and lemongrass – I think the three flavours are fantastic together so I’d add some of that in too! :)

  • Rivki Locker (Ordinary Blogger) June 30, 2011 at 4:49 am

    OK, I have to make it my business to find lemongrass. NONE of my local markets carry it and it is such an intriguing ingredient. Do you know if I could substitute lemon verbena??

  • Jennifer (Delicieux) June 30, 2011 at 7:07 am

    This looks so delicious and packed with flavour Trudy as it has all the things I love – lemongrass, lime, soy, ginger, coriander and mint. Yum! I love the addition of peanuts too. I love adding peanuts or cashews to my stir fries as the textural variation is wonderful. I love dishes like this.

    Beautiful photos, as always!

  • sally June 30, 2011 at 12:32 pm

    I love the flavor of lemongrass, but don’t cook with it nearly enough. I’m not sure if it grows well where we are moving, but if so it will certainly make cooking with it easier.

  • sarah June 30, 2011 at 12:39 pm

    Can you suggest some ingredients and measurements for marinading the tofu? I can’t find a decent store bought version.

  • Trudy ~ Veggie num num July 4, 2011 at 2:53 pm

    Thanks Xiaolu, I wasn’t quite sure about these pics, taken on a very cold and cloudy day here, but glad to hear you like them and the recipe too :)

    Hi Charles, it’s lovely to be reminded of other mothers cooking and yes I agree garlic would be a lovely addition!

    I hope you can locate lemongrass Rivki, in our sub-tropical environment here at home it grows abundantly so we are lucky. I am not sure about the lemon verbena, it’s certainly worth a try though :)

    Thanks Jennifer, I agree, nuts add such a great extra texture and added nutrition to veggie stir-fries, glad you like the recipe!!

    Hi Sally growing your own is such a good idea if your are able, it grows so well here in our sub-tropical home, I’m not sure how it goes in cooler climates though. Thanks for your comment 😀

    HI Sarah, a great quick marinade that should work well with this recipe is ~ 1 garlic clove minced, 2 tsp grated ginger, 1/4 cup soy sauce, 2 tsp sesame oil, a squeeze of lime juice and a tiny pinch of raw sugar – whisk this all together and then pour over your block of tofu – allow to marinate in the fridge for about 1 hour or so. Hope this is helpful :)

  • Madison @Veggieful April 15, 2012 at 8:51 pm

    This looks beautiful Trudy.
    I am saving this to my ‘To-Make’ list.
    I was just wondering, can I use raw sugar instead of palm sugar?
    Thanks ^___^

  • Trudy ~ Veggie num num April 21, 2012 at 10:44 pm

    Hi Madison, hope this comment is not too late, sorry! You sure can swap the palm sugar for raw sugar, brown sugar is good also. Hope you’re enjoying the recipes :)

  • narf7 May 23, 2014 at 5:40 am

    Where do you get all of these beautiful bowls (personal fetish 😉 ) that I keep seing in your fantastic recipes? I love that as an Aussie blog site, I might actually be able to acquire something from your posts! :)