2. Slice spring onions (reserve tops for garnishing) and chop white end of lemongrass. Peel and grate ginger. Roughly chop pak choi. Add to a pan over medium heat with 1 tbsp oil. Cook for 5 minutes, or until softened.
3. Crumble tofu into pan. Stir fry with 1 tbsp soy sauce and 1 tbsp sweet chilli sauce. Roughly chop basil leaves and stir through.
4. Combine coconut milk, 2 tbsp soy sauce and 2 tbsp sweet chilli sauce in a saucepan over medium heat. Simmer for 5 minutes, or until warmed through. Remove from heat, add lime zest and juice.
5. Slash each sweet potato, gently push down flesh with a fork. Top with scrambled tofu mixture, bean shoots and spring onions. Spoon over coconut dressing to taste.
Most of our veggies come pre-washed, but it’s always good to give them an extra rinse.
spring onions 1/2 bunch
lemongrass 1 stalk
pak choi 1 bunch
firm tofu 400g
basil 1 packet
coconut milk 165ml
bean shoots 1 bag
soy sauce 1 tbsp
sweet chilli sauce 1 tbsp
from your pantry: oil (for cooking), salt & pepper.