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.
En original opskrift af Forkin
- Tid i alt
- 45 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 442 kcal
Allergenoplysninger: kan indeholde gluten, jordnødder, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 400 gextra firm tofu, pressed and cubed
- 200 grice vermicelli noodles
- 2 spsk.vegetable oil
lemongrass sauce
- 50 glemongrass, thinly sliced, tender white part only
- 3 fedgarlic, minced
- 1 stk.shallot, minced
- 4 spsk.soy sauce
- 2 spsk.lime juice
- 1 spsk.brown sugar
- 1 tsk.chili garlic sauce(valgfrit)
- 1 tsk.sesame oil
for serving
- 1 stk.cucumber, julienned
- 1 stk.carrot, julienned
- 2 koplettuce, shredded
- 0,25 kopfresh mint, chopped
- 0,25 kopfresh cilantro, chopped
garnish
- 2 spsk.roasted peanuts, crushed(valgfrit)
Udstyr
tofu press · large bowl · colander · wok · non-stick skillet
Fremgangsmåde
Trin for trin
- 1
Press the tofu for at least 15 minutes to remove excess water, then cut it into 1/2-inch cubes.
Ca. 15 min.
Kokkens note: 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.
Ca. 2 min.
- 3
Add the cubed tofu to the lemongrass sauce, gently toss to coat, and let it marinate for at least 15 minutes.
Ca. 15 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 1 min.
- 6
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
Ca. 1 min.
- 7
Add the marinated tofu to the hot skillet in a single layer, reserving any remaining marinade.
Kokkens note: 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.
Ca. 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.
Ca. 1 min.
- 10
Assemble the bowls by placing a bed of shredded lettuce at the bottom, then adding rice vermicelli noodles.
Ca. 1 min.
- 11
Top with the crispy lemongrass tofu, julienned cucumber, and julienned carrot.
Ca. 1 min.
- 12
Garnish with fresh mint, fresh cilantro, and crushed roasted peanuts (if using).
Ca. 1 min.
- 13
Serve immediately and enjoy the flavorful bowl.
Pr. portion
Næringsindhold
- Kalorier
- 442kcal
- Protein
- 14,2g
- Kulhydrat
- 61,1g
- Fedt
- 17,2g
- Kostfibre
- 3g
- Sukker
- 6,8g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.