Halve and bash lemongrass. Slice sweet potatoes into 1cm rounds. Slice spring onions. Arrange, overlapping, in a large oven dish. Season with salt and pepper.
2. Peel and grate ginger. Combine with 3 tbsp soy sauce, lime zest and coconut milk. Pour over sweet potatoes. Slice remaining lime and scatter on top. Cover with foil and roast in the oven for 20-25 minutes, or until potatoes are just tender (see notes).
3. Trim and halve sugar snap peas. Slice capsicum. Remove tray from oven and toss vegetables through the sweet potatoes.
4. Slice tofu and coat with 1 tbsp soy sauce and season with pepper. Lay tofu on top of vegetables. Return to oven and cook for 8-10 minutes, or until vegetables are cooked.
5. Roughly chop basil leaves and scatter over top. Divide tofu and vegetables over plates to serve.
Try to make sure all the sweet potato is covered by the coconut milk. This will help them to cook.
If you have any shredded coconut in the pantry, scatter some over the top before baking.
Sweet potatoes 800g
Spring onions 1/2 bunch
Coconut milk 400ml
sugar snap peas 1/2 punnet (125g)
red capsicum 1
Firm tofu 1 packet (400g)
Basil 1 packet
From your pantry:
salt, pepper, soy sauce (or tamari)