Lemongrass Tofu Bowl
This vibrant bowl features crispy pan-fried tofu marinated in a fragrant lemongrass sauce, served over fluffy rice noodles with fresh vegetables and herbs. It's a light yet satisfying meal packed with bright, savory flavors and contrasting textures. A perfect weeknight dinner that comes together quickly.
Una recepta original de Forkin
- Temps total
- 45 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 442 kcal
Informació sobre al·lèrgens: pot contenir gluten, cacauets, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 400 gextra firm tofu, pressed and cubed
- 200 grice vermicelli noodles
- 2 csvegetable oil
lemongrass sauce
- 50 glemongrass, thinly sliced, tender white part only
- 3 gragarlic, minced
- 1 ushallot, minced
- 4 cssoy sauce
- 2 cslime juice
- 1 csbrown sugar
- 1 ctchili garlic sauce(opcional)
- 1 ctsesame oil
for serving
- 1 ucucumber, julienned
- 1 ucarrot, julienned
- 2 tassalettuce, shredded
- 0,25 tassafresh mint, chopped
- 0,25 tassafresh cilantro, chopped
garnish
- 2 csroasted peanuts, crushed(opcional)
Estris
tofu press · large bowl · colander · wok · non-stick skillet
Elaboració
Pas a pas
- 1
Press the tofu for at least 15 minutes to remove excess water, then cut it into 1/2-inch cubes.
Uns 15 min
Nota de cuina: For best results, use a tofu press or wrap the tofu in paper towels and place a heavy object on top.
- 2
In a medium bowl, combine the lemongrass, garlic, shallot, soy sauce, lime juice, brown sugar, chili garlic sauce (if using), and sesame oil for the lemongrass sauce.
Uns 2 min
- 3
Add the cubed tofu to the lemongrass sauce, gently toss to coat, and let it marinate for at least 15 minutes.
Uns 15 min
Nota de cuina: Marinating longer, even up to 30 minutes, will enhance the flavor.
- 4
While the tofu marinates, prepare the rice vermicelli noodles according to package instructions, usually by soaking in hot water for a few minutes until tender.
Uns 5 min
Nota de cuina: Do not overcook the noodles; they should still have a slight chew.
- 5
Drain the cooked noodles and rinse them with cold water to prevent sticking, then set aside.
Uns 1 min
- 6
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
Uns 1 min
- 7
Add the marinated tofu to the hot skillet in a single layer, reserving any remaining marinade.
Nota de cuina: Avoid overcrowding the pan; cook in batches if necessary to ensure even browning.
- 8
Cook the tofu for 3-4 minutes per side, until golden brown and crispy on all sides.
Uns 12 min
- 9
Pour the reserved marinade over the cooked tofu and cook for another minute, stirring, until the sauce thickens slightly and coats the tofu.
Uns 1 min
- 10
Assemble the bowls by placing a bed of shredded lettuce at the bottom, then adding rice vermicelli noodles.
Uns 1 min
- 11
Top with the crispy lemongrass tofu, julienned cucumber, and julienned carrot.
Uns 1 min
- 12
Garnish with fresh mint, fresh cilantro, and crushed roasted peanuts (if using).
Uns 1 min
- 13
Serve immediately and enjoy the flavorful bowl.
Per ració
Nutrició
- Calories
- 442kcal
- Proteïnes
- 14,2g
- Hidrats de carboni
- 61,1g
- Greixos
- 17,2g
- Fibra
- 3g
- Sucre
- 6,8g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover components separately in airtight containers in the refrigerator.
Reheat tofu gently in a pan or microwave. Noodles and vegetables are best served fresh or at room temperature.