Ingredients
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250 grams
organic, non-GMO tofu, cut into rectangular-sized pieces
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2
limes, juiced
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1/4 cup
vegan fish sauce (check your local Asian supermarket)
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1/4 cup
gluten-free soy sauce
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2 tablespoons
coconut sugar
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1
lemongrass, trimmed and bruised
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1
red onion, sliced
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1/2
red capsicum, finely sliced
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1
carrot, thinly sliced
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1
bunch broccolini
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Pepper, to taste
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White rice, to taste
Directions
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Preheat oven to 180 degrees C.
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Whisk lime juice, vegan fish sauce, soy sauce and coconut sugar in a small bowl, set aside.
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Bake tofu for 15 minutes.
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Add red onion and lemongrass to a wok over a high heat and stir-fry until onion softens. Add capsicum, carrot and broccolini, and add the sauce and tofu baked tofu pieces.
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Sprinkle with pepper and adjust sauce to taste. Serve in bowls with rice.
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