Lemongrass & Ginger Vegan Stir Fry w/ Green Beans & Marinated Tofu

It’s been a little hectic here at home lately and this dish is just the kind of thing I like to throw together for a late dinner when we feel like something quick and tasty to eat. Rice is an absolute favourite ingredient and with the combination of Thai inspired flavours this quick vegan stir fry recipe is a nice simple and delicious meal to throw together after work or a long day.

With lemongrass and ginger plus chilli, lime and soy this vegan stir fry is full of flavor and the delicious texture of rice. I used a store brought marinated tofu to save time but, you could marinated a block of firm tofu with your favourite Asian inspired ingredients, to use instead.

All the ingredients here should be readily available from your local supermarket or Asian grocery store. Or, if you are lucky to have space for even a small garden, things like lemongrass, chilli, shallots, coriander and mint are all super easy and fun to grow at home.

To cut 20 minutes or so off the cooking time pre-cook the rice the morning or night before and store it covered in the fridge. Try adding your favourite in season veg in addition to or instead of the green beans; anything like capsicum (bell pepper), broccoli or baby corn would all be lovely in this simple little vegan stir fry…enjoy!!

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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.

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