Vietnamese Lemongrass Tofu

with Glass Noodle Salad

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Instructions

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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 grassgarlicsoy sauce and agave syrup. Mix well. This is your glaze.

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2 Prep dressing

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

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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.

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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

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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. 

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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 carrotsbean sproutschilli (spicy!)coriandermint 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

Number of people

Lemongrass tofu

Firm tofu 500 Grams
Lemon grass 1 Piece
Garlic cloves 2 Pieces
Soy sauce 20 ML
Agave syrup 10 Grams
Corn starch 60 Grams
Salt 0.5 Tsp

Salad

Carrot 1 Piece
Bean sprouts 75 Grams
Red chilli large 1 Piece
Fresh coriander 15 Grams
Fresh mint 10 Grams
Glass noodles 100 Grams
Peanuts salted 40 Grams

Dressing

Lime 2 Pieces
Rice vinegar 15 ML
Tamari 15 Grams
Sesame oil 15 ML
Vegetable oil 1 Tbsp
Brown sugar 5 Grams
Sesame seeds 10 Grams

Light and full of fresh flavours!

Cooking Time: 40 min

Cals 658 · Prot 24 · Carbs 90 · Fat 26

Dairy-Free

Instructions

photo

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 grassgarlicsoy sauce and agave syrup. Mix well. This is your glaze.

photo

2 Prep dressing

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

photo

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.

photo

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

photo

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. 

photo

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 carrotsbean sproutschilli (spicy!)coriandermint 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

Number of people

Lemongrass tofu

Firm tofu 500 Grams
Lemon grass 1 Piece
Garlic cloves 2 Pieces
Soy sauce 20 ML
Agave syrup 10 Grams
Corn starch 60 Grams
Salt 0.5 Tsp

Salad

Carrot 1 Piece
Bean sprouts 75 Grams
Red chilli large 1 Piece
Fresh coriander 15 Grams
Fresh mint 10 Grams
Glass noodles 100 Grams
Peanuts salted 40 Grams

Dressing

Lime 2 Pieces
Rice vinegar 15 ML
Tamari 15 Grams
Sesame oil 15 ML
Vegetable oil 1 Tbsp
Brown sugar 5 Grams
Sesame seeds 10 Grams
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