Until now, I have never cooked any dish with lemongrass. When I saw Sara’s recipe some time ago, I found it quite interesting and decided to make it. I could already smell these amazing flavours of lemongrass and coconut…
Recipe adapted from here.
- 1 cup of cooked quinoa
- 250 g tofu
- juice of ¼ lime
- 2 stalks of lemongrass (trimmed and outer stalks removed, very finely chopped)
- 1 cm of ginger (very finely chopped)
- 3 garlic cloves (very finely chopped)
- 4 TBS tamari + more at the end if there is such need
- 2 TBS sesame oil (1 TBS for frying + 1 TBS at the end)
- 1 TBS coconut oil for frying
- 2 carrots (grated)
- broccoli florets (about 10-15)
- asparagus (about 6, trimmed and cut in shorter pieces)
- ½ – ¾ cup coconut milk
- 1 TBS maple syrup or agave nectar
- about ½ cup chopped spring onion
- black & white sesame seeds for sprinkling
- 1 avocado
- piece of lime for squeezing
Wrap block of tofu with paper towel, press gently to remove excess water. Cut into 1cm chunks.
Mix lemongrass with lime juice, ginger, cloves and tamari in a medium bowl. Place tofu in that bowl with the marinade, mix well and set aside for 30 minutes.
Heat the coconut and sesame oils in the large frying pan or wok. Add tofu mixture and fry until lightly brown (about 5 minutes). Then add carrots, broccolis and sauté for about 3 minutes. Pour coconut milk and remaining 1 tablespoon of sesame oil, stir well. At the end, add spring onion and season to taste.
Serve over quinoa, sprinkle with sesame seeds, add sliced avocado and fresh lime on the side.