Vietnamese Lemongrass Tofu
with Glass Noodle Salad
Instructions
1 Prep glaze
Remove the dry outer layer of the lemon grass stalk. Finely slice the lemon grass. Peel and mince the garlic. In a small bowl combine the lemon grass, 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.
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli!
Pro tip
The key to crispy tofu is a hot pan, a generous amount of oil and patience. Once you've added the tofu to the hot pan, don't touch it for a while. Turn only once it's caramelised.
Light and full of fresh flavours!
Cooking Time: 40 min
Cals 658 · Prot 24 · Carbs 90 · Fat 26
Dairy-Free
Ingredients
Lemongrass tofu
Salad
Dressing
Light and full of fresh flavours!
Cooking Time: 40 min
Cals 658 · Prot 24 · Carbs 90 · Fat 26
Dairy-Free
Instructions
1 Prep glaze
Remove the dry outer layer of the lemon grass stalk. Finely slice the lemon grass. Peel and mince the garlic. In a small bowl combine the lemon grass, 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.
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli!
Pro tip
The key to crispy tofu is a hot pan, a generous amount of oil and patience. Once you've added the tofu to the hot pan, don't touch it for a while. Turn only once it's caramelised.
Ingredients
Lemongrass tofu
Salad
Dressing
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