INGREDIENTS
FOR THE GREEN BEAN SALAD
200g green beans1/2 cucumber, roughly chopped
3 spring onions, sliced
1 red chilli, deseeded & sliced
Handful fresh coriander
Handful fresh basil (Thai basil if possible!)
2 tbsp vegan fish sauce
Juice 1/2 lime
METHOD
1. Drain the tofu well, then add to a food processor with the spring onions, lemongrass, shallot, red chilli, ginger, garlic, coriander, lime zest, vegan fish sauce, salt, pepper and rice flour. Pulse to combine and then blend until it begins to come together.
2. Take 1 heaped tablespoon of the tofu mixture at a time and roll it between the palm of your hands to form a small meatball. This mixture should create 12-14 meatballs in total depending on sizing. Once all meatballs are made, place in the fridge to set for 1 hour.
3. Heat a pan with a very shallow amount of olive oil and then place in the meatballs one at a time. Fry the meatballs gently on a medium heat, turning carefully constantly until they begin to brown on all sides, this should take around 10-15 minutes.
4. For the Green Bean Salad, place the green beens on to steam for 3-4 minutes, they should still have a bit of a bite to them. After 4 minutes, drain and submerge in cold water. Drain again, then place in a bowl with the cucumber, spring onion, red chilli, coriander and basil. Pour over the vegan fish sauce and squeeze in the lime juice then toss to mix well and finally top with crushed, salted roasted peanuts.
5. Combine the agave and xanthan gum then brush over the Lemongrass Tofu 'Chickn' Meatballs. Serve with vermicelli noodles and the Green Bean Salad.
