I can’t say that I’m a fan of tofu, but living with Iris who is a vegetarian, I have to pay attention to her balanced diet.
Mix 2 chopped garlic cloves, 2 chopped chili, 4 cm of grated ginger, 1 teaspoon of dried lemon grass, 2 table spoons of lemon juice, 1 table spoon of fish sauce, 2 teaspoons of brown sugar and 3 table spoons of peanut oil. Cut 200 grams of tofu in cubes. Mix with the marinade. Store in the fridge overnight or at least a few hours.
Clean 500 grams of green beans. Chop 3 stems of white celery, 2 onion, 2 garlic cloves. Chop 300 grams of courgettes.
Bake the drained (keep the marinade) tofu in a drizzle of wok oil until crispy. Set aside. Fry the beans, onion, garlic. Stir now and again. Add the courgettes. Once everything is al dente, add the marinade and the tofu. Mix with a portion of noodles. Finish with fresh basil or coriander.