Cooking time ~ 40 minutes
You will need: Small sauce pan for broth; Medium sauce pan for rice; Wok
Ingredients:
For broth:
1 vegetable stock cube
1.5 cups water
1/8 cup vegetarian "oyster" sause (mushroom sauce - buy at Asian Grocers)
1/4 sweet chilli sauce
1 TBSP sesame oil
Juice of 1 lime
Lemongrass stalk - peeled (5cm piece of large stalk or several smaller ones cut into 5cm lengths)
1 TBSP minced ginger
350g packet plain tofu
For Wok:
1 TBSP sesame oil
1 TBSP minced garlic
3-4 shallots, diced
3-4 cups of vegetable pieces
Optional - fresh coriander
Rice:
2 cups basmati rice (uncooked) + 4 cups water (for cooking via absorption method) or alternatively rice for 4 serves cooked in other style of your choice.
Instructions:
- Dice tofu into 1cm cubes.
- In small saucepan combine stock cube and water and bring to boil to dissolve cube, then add other broth ingredients and mix well, add tofu cubes and simmer for 30 minutes.
- Put rice on to cook.
- Heat Wok and add sesame oil, add garlic and shallots, cook for 1-2 minutes, then scoop tofu pieces out of broth (reserve broth) and brown in pan.
- Add other vegetables and stir fry, when vegetables are still firm but cooked, add broth and stir fry for a further 2-3 minutes.
- Add fresh coriander if using and stir through
- Serve over rice.
