Lemongrass & Ginger Vegan Stir Fry w/ Green Beans & Marinated Tofu
Preparation time: 30mins // Serves 4
- 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.