This is a Vietnamese inspired dish mainly because I found some lemon grass powder in the cupboard. The sauce has a little kick to it and makes a delicious dressing for cooked or roasted vegetables too. Instead of the tofu you could use canned chickpeas.
Preparation time: 15 minutes
Cooking time: 20 minutes
Did You Know?
Tofu is low in calories but high in protein making it a great option for vegans. It also provides a good source of magnesium, calcium, selenium, iron and zinc.
- Prepare the Sauce: Heat the oil in a large pan and saute the onion for 2-3 minutes until soft. Add the spices and stir to coat in the oil. Add the remaining ingredients and stir well. Bring the sauce to a gentle simmer and cook for 15 minutes to thicken. With a hand held blender process the sauce until smooth.
- Cut the tofu into chunks. Place some cornflour on a tray or dish and season with black pepper. Coat the tofu in the cornflour.
- Heat a little oil in a saute or frying pan until hot. Add the tofu in batches and cook on either side until golden brown.
- To assemble spoon a little cooked rice, quinoa or cauliflower rice in a bowl. Top with a selection of vegetables and the tofu. Drizzle over the sauce to serve.
Did You Know?
You can prepare the sauce in advance and keep in the fridge for 2-3 days. Alternatively you can batch cook the sauce and freeze to use in a range of dishes.