The Hungry Vegan
Crispy tofu and lemongrass larb with green beans, basil, and cashews. Vegan, gluten-free, and packed with flavor from Laos. Perfect for lunch!
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Ingredients
- 2 Tbsp Peanut oil
- 450 500g firm tofu
- 1 Tbsp grated ginger
- 2 TSP minced garlic
- 1 stalk lemongrass, minced (1 tap dried)
- 2 dried red chillies (1/2 - 1 tsp flakes of your preference)
- 2 Tbsp caster sugar
- 1 Tbsp vegan fish sauce (gf)
- 1 Tbsp lime juice
- 200 375g fresh green beans
- 200g vermicelli noodles (mung bean or rice)
- 1 cup Thai/ Perennial Basil
- 1/3 cup roasted cashews, diced
- 1/4 - 1/3 cup Fried scallions
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