dinner · vegetarian · vegan · dairy-free
Lemongrass tofu bowls
Golden fried tofu coated in minced lemongrass and soy sauce, served over vermicelli with lime and mint.
- Time
- 30min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the rice vermicelli as the package directs and drain.
-
2
Mince the tender inner part of the lemongrass as finely as you can.
-
3
Cube the firm tofu and pan-fry it in the neutral oil until golden on all sides.
-
4
Add the lemongrass and soy sauce to the pan and cook for 1 minute, stirring.
-
5
Pile the noodles into bowls, top with the tofu, and finish with a squeeze of lime juice and torn mint.
