Vietnamese Style Lemongrass Tofoo Stir Fry

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Ingredients

280g Naked Tofoo

150g green beans, chopped in half

1 tablespoon corn flour

For the Lemongrass Marinade

2 tbsp soy sauce

1 red chilli, finely sliced.

2 spring onions, finely sliced.

2 stalks of lemongrass or 1 generous tbsp lemongrass paste

1 small nob of fresh ginger, grated

2 cloves garlic, crushed

1 tbsp dark brown soft sugar

1 tbsp vegan fish sauce

1 lime

1 tsp cornflour

Rice noodles or steamed rice to serve

Give the lemongrass stalks a quick bash with a rolling pin to help soften them. Cut the woody ends off the lemongrass and discard. Chop the rest of the lemongrass up really finely, or blitz in a small food processor or blender if you have one. Combine with the chopped spring onion, garlic, ginger, chilli and brown sugar. In a small jug mix together 1 tsp corn flour and 100 ml warm water then stir in the soy sauce, vegan fish sauce, juice and zest of the lime. Set aside.
Slice the Tofoo into triangles or finger length strips. Toss in a little cornflour and gently fry in a large frying pan or wok until crisp and golden. Set aside and wipe the pan clean.
Add a little oil into the pan, add tip in the lemon grass, onion, garlic, chilli and garlic mix and cook for a few minuets until fragrant. Tip in the green beans and cook until tender then add the Tofoo back into the pan. Tip in the cornflour liquid mix and allow to cook for a few more minutes until sticky and caramelised. Serve with steamed rice.

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