Step 1

In a small bowl mix soy sauce, oyster sauce, sesame oil, sambal oelek and sugar together and set aside.

Step 2

In a large wok heat 2 tbsp of peanut oil over high heat.

Step 3

Add chilies and lemongrass and fry until fragrant.

Step 4

Add tofu and stir-fry until golden. About five minutes

Step 5

Remove chilies and tofu and set aside.

Step 6

Add the remainder of the peanut oil to the wok and add the veggies.

Step 7

Stir-fry until the carrot is tender, but the pepper is still slightly crisp. 4-6 minutes.

Step 8

Add tofu and chilies back and pour in the sauce.

Step 9

Toss to coat and let the sauce reduce slightly. 1-2 minutes.

Step 10

Remove from heat and serve immediately over noodles or brown basmati rice.