Vietnamese Lemongrass Tofu

with Glass Noodle Salad
Light and full of fresh flavours!
Cals 607 · Prot 11 · Carbs 101 · Fat 20
Vegan
40 min
Vietnamese Lemongrass Tofu with Glass Noodle Salad
Light and full of fresh flavours!
Cals 607 · Prot 11 · Carbs 101 · Fat 20
Vegan
Ingredients
Lemongrass tofu
Firm tofu 9*
500 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) 2539 / 607
Fats (g) 20.2
of which saturated (g) 2.8
Carbohydrates (g) 101
of which sugars (g) 9.2
Fibers (g) 8.7
Proteins (g) 10.8
Salt (g) 1.4
*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

Prep glaze

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.
Prep dressing

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.
Prep salad

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.
Prep tofu

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.
Fry tofu

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.
Soak noodles

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.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved ·