Lemongrass Mock Meat Stir Fry

Prepare the Tofu Chips

1. Cut lemongrass and chilli into 1½ cm pieces and blitz in a strong food processor until the mix resembles straw. If you don’t have a processor, you can finely slice the lemongrass stalks into rings before finely dicing together with the chilli.
2. Add lemongrass and chilli mix to a bowl, along with the soy sauce, salt and honey. Mix to combine. Add tofu chips and coat. Leave to marinate for one hour.

Now for the Stir Fry

1. Heat 3T oil in a wok or non-stick skillet. Add marinated tofu chips and sauté to heat through. When the tofu starts to develop a little sear, remove from the pan and set aside (along with all the marinade).
2. Heat 1T oil in the wok. Add mock meat and sauté to heat through.
3. Add lotus roots and sauté to heat through.
4. Return the tofu chips and marinade to the wok and sauté.
5. Add snow peas* and sauté until desired doneness.
6. Taste and adjust seasoning if necessary, by adding salt or a little vegetarian stir fry sauce.

Serve with steamed rice

*You can simply add these into your stir fry raw and allow the ingredients in the pan to heat them through, or blanch them in a pot of boiling water (with salt and oil added to retain its colour) first for 10 seconds before draining and setting aside until needed.