Ingredients
- 1 pack Naked Tofoo
- 1 tbsp vegetable oil
- 2 lemongrass sticks/2 tsp lemongrass paste
- 1 red chilli
- 2 shallots
- 1 can coconut milk
- 200ml vegetable stock
- 200g sugar snap peas
- 1 lime – halved
Get started
- Heat a deep saucepan and add the oil.
- Finely chop the shallots, lemongrass and red chilli and add to the pan. Cook until softened.
- Cut the Tofoo into cubes then add to the pan and lightly fry for about 2 mins.
- Add the vegetable stock and coconut milk then bring to the boil.
- Boil for about 5 mins then add the sugar snap peas and cook until warmed through – about 2 mins.
- Serve with a squeeze of lime juice.
