1 block of firm tofu
1 tablespoon vegan fish sauce (or soy sauce* if you cannot find fish sauce)
1 tablespoon chopped lemon grass (or grated lemon rind of 1 small lemon)
1 1/2 tablespoon lemon juice
1/2 red onion, sliced
1/2 cup chopped corriander and mint
1/2 teaspoon chilli powder
1. Break tofu into small pieces with your fingers, into a hot non-stick pan.
2. Sautee for 5 minutes and add lemon grass, lemon juice, chilli powder and fish sauce. Cook for another few minutes then remove from heat and leave to cool slightly.
3. Toss tofu through with with red onion, corriander and mint.
4. Eat on its own as a warm salad, or served with rice or as an addition in buddha bowl.
*Soy sauce is not gluten free, use tamari instead.