Vietnamese Lemongrass Tofu

Name: Vietnamese Lemongrass Tofu with Glass Noodle Salad
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Firm tofu; 1 Piece of Lemongrass; 2 Piece of Garlic cloves; 20 ML of Soy sauce; 10 ML of Agave syrup; 60 Grams of Corn starch; 1 Tsp of Salt; 1 Piece of Carrot; 75 Grams of Bean sprouts; 1 Piece of Large red chilli; 15 Grams of Fresh coriander; 10 Grams of Fresh mint; 100 Grams of Glass noodles; 40 Grams of Salted peanuts; 2 Piece of Lime; 15 ML of Rice vinegar; 15 ML of Tamari; 15 ML of Sesame oil; 1 Tbsp of Vegetable oil; 5 Grams of Brown sugar; 10 Grams of Sesame seeds

with Glass Noodle Salad

Light and full of fresh flavours!

Cals 834 · Prot 40 · Carbs 108 · Fat 34

Vegan

40 min

Vietnamese Lemongrass Tofu with Glass Noodle Salad

Light and full of fresh flavours!

Cals 834 · Prot 40 · Carbs 108 · Fat 34

Vegan

Ingredients

Lemongrass tofu

Firm tofu 9*

300 Grams

Lemongrass

1 Piece

Garlic cloves

2 Piece

Soy sauce 9*10*11*

20 ML

Agave syrup

10 ML

Corn starch

60 Grams

Salt

0.5 Tsp

Salad

Carrot

1 Piece

Bean sprouts

75 Grams

Large red chilli

1 Piece

Fresh coriander

15 Grams

Fresh mint

10 Grams

Glass noodles

100 Grams

Salted peanuts 1*

40 Grams

Dressing

Lime

2 Piece

Rice vinegar

15 ML

Tamari 9*

15 ML

Sesame oil 3*9*

15 ML

Vegetable oil

1 Tbsp

Brown sugar

5 Grams

Sesame seeds 3*

10 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *1 Peanuts, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3489 / 834
Fats (g)	34.4
of which saturated (g)	4.6
Carbohydrates (g)	108
of which sugars (g)	15.9
Fibers (g)	14
Proteins (g)	39.8
Salt (g)	6.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep glaze

Remove the dry outer layer of the lemongrass stalk. Finely slice the lemongrass. Peel and mince the garlic. In a small bowl combine the lemongrass, garlic, soy sauce and agave syrup. Mix well. This is your glaze.

2 Prep dressing

Juice the limes into a second small bowl. Add the rice vinegar, tamari, sesame oil, vegetable oil, brown sugar and sesame seeds. Mix well. This is your dressing.

3 Prep salad

Peel the carrots and cut them into thin matchsticks. Rinse and dry the bean sprouts. Finely slice the chilli. Pick the coriander and mint leaves.

4 Prep tofu

Drain and gently squeeze the tofu to remove any excess liquid. Chop the tofu into bite-size cubes. Add the corn starch and salt to a plate. Turn the tofu cubes in the corn starch.

5 Fry tofu

Heat a large non-stick pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the tofu cubes and fry for 5-7 min until golden and crispy on all sides. Add the glaze and cook for a final 1 min.

6 Soak noodles

Meanwhile, boil a kettle. Pour the boiling water over the noodles and cover for 3 min. Drain the noodles and immediately divide among bowls. Top with the tofu. Add the carrots, bean sprouts, chilli (spicy!), coriander, mint and peanuts. Drizzle with the dressing.

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