Lemongrass tofu noodle stir-fry

(serves 4)

Adapted from Donna Hay

Sometimes tofu can be a bit plain... at least that has been my experience. But on this journey through vegetarianism, and especially with a toddler who LOVES tofu, we are starting to find different ways of preparing it. We thought we would try this lemongrass tofu recipe because we have started growing lemongrass in our backyard now which is very exciting! After a couple of trials, this turned out quite well (first attempt too bland), with that refreshing zest from the kaffir lime leaves and lemongrass really shining through. Not quite as juicy and delicious as grilled lemongrass pork, but pretty tasty nonetheless.

Prep time: 30 min

Cooking time: 15 min

Ingredients
700g firm tofu
1 brown onion
2 red capsicum
2 carrot
2 zucchini
1 broccoli
300 g green beans
1 kg wide rice noodles

Marinade
2 stalks lemongrass
4 cloves garlic
1x 3cm piece ginger
4 kaffir lime leaves
1 chilli, optional
1 Tbsp lime rind
40 mL honey
2 Tbsp rice wine vinegar
1 Tbsp soy sauce
1 tsp salt

Sauce
2 Tbsp oyster sauce
2 Tbsp soy sauce
1 Tbsp fish sauce
1 tsp dark soy sauce
1 tsp sesame oil
2 tsp sugar

Method
1. Prepare the marinade for the tofu by finely chopping the lemongrass, garlic, ginger and kaffir lime leaves and placing in a small food processor. Add in the lime rind, honey, rice wine vinegar, soy sauce and salt and process until smooth.

2. Cut the tofu into one centimetre squares and toss through with the marinade. Set aside for at least half an hour.
3. Cut the onion, capsicum, carrot and zucchini into thin 3cm sticks. Set aside.
4. Cut the broccoli into bite-sized florets. Top and tail the beans and cut into 3cm lengths. Parboil the broccoli and beans for 3 minutes or until desired softness.
5. In a large saucepan, add in a teaspoon of oil and cook the tofu for 10 minutes, flipping occasionally to brown the sides.

6. Heat a large wok on medium heat, add in 1 tablespoon oil, then toss in the onion and fry for one minute. Add in the carrot and a tablespoon of water. Cover and steam for 3 minutes, then add in the zucchini and capsicum. Toss through and cover for another 3 minutes to cook. Remove and set aside.
7. Wash and dry the wok. Prepare the sauce in a small bowl, taste and season to liking. Place the wok back onto the heat, add a tablespoon of oil, then add in the noodles, breaking them apart before placing them in. Stir-fry for a couple of minutes, then add in the sauce and toss through until the noodles start to soften. Put the cooked vegetables back in, including the beans and broccoli and toss for a few more minutes until warmed through. Finally, add in the tofu and mix it through. Serve warm.