Description
Make this quick and easy delicious vegan lemongrass curry with broccoli and tofu for dinner tonight. (Added bonus – leftovers will make a tasty lunch for tomorrow too!)
Ingredients
Scale
- 1/2 stick of fresh lemongrass (finely sliced)
- 1 clove of garlic
- 1 small red onion (sliced)
- Juice of 1/2 a lemon
- Juice of 1 lime
- 2 tbsp of soy sauce
- 1 tbsp of brown sugar
- ½ lb of tofu (organic, GMO free please!)
- A handful of fresh cilantro (chopped)
- 1/2 fresh red chilis (sliced)
- 1/2 broccoli (cut into florets)
- Olive oil
- Salt and black pepper
- 1 tbsp of cashew nuts (crushed)
- Rice to serve (we typically serve this dish with brown rice)
Instructions
- Blend the lemongrass, garlic, lemon juice, lime juice, soy sauce and brown sugar together.
- Put into a large bowl.
- Mix in the tofu.
- Add the cilantro and red chili.
- Refrigerate for 30 minutes to marinate.
- Heat olive oil in a large frying pan on medium heat.
- Add the onion and cook for 2 minutes.
- Add the tofu and pour in the marinade.
- Add ground black pepper.
- Cook for 6 minutes.
- Meanwhile, heat a large pot of water until it boils.
- Add a teaspoon of coarse salt and the broccoli.
- Cook for a minute.
- Drain the broccoli.
- Sprinkle with cashew nuts and serve with rice.
- Prep Time: 20 mins
- Cook Time: 8 mins
- Category: Dinner
- Cuisine: Thai
