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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 45 min
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 442 kcal
Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, maapähkinät, seesami, soija ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
Ainesosat
- 400 gextra firm tofu, pressed and cubed
- 200 grice vermicelli noodles
- 2 rklvegetable oil
lemongrass sauce
- 50 glemongrass, thinly sliced, tender white part only
- 3 kynsigarlic, minced
- 1 kplshallot, minced
- 4 rklsoy sauce
- 2 rkllime juice
- 1 rklbrown sugar
- 1 tlchili garlic sauce(valinnainen)
- 1 tlsesame oil
for serving
- 1 kplcucumber, julienned
- 1 kplcarrot, julienned
- 2 kuppilettuce, shredded
- 0,25 kuppifresh mint, chopped
- 0,25 kuppifresh cilantro, chopped
garnish
- 2 rklroasted peanuts, crushed(valinnainen)
Välineet
tofu press · large bowl · colander · wok · non-stick skillet
Valmistusohje
Vaihe vaiheelta
- 1
Press the tofu for at least 15 minutes to remove excess water, then cut it into 1/2-inch cubes.
Noin 15 min
Kokin vinkki: 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.
Noin 2 min
- 3
Add the cubed tofu to the lemongrass sauce, gently toss to coat, and let it marinate for at least 15 minutes.
Noin 15 min
Kokin vinkki: 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.
Noin 5 min
Kokin vinkki: 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.
Noin 1 min
- 6
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
Noin 1 min
- 7
Add the marinated tofu to the hot skillet in a single layer, reserving any remaining marinade.
Kokin vinkki: 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.
Noin 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.
Noin 1 min
- 10
Assemble the bowls by placing a bed of shredded lettuce at the bottom, then adding rice vermicelli noodles.
Noin 1 min
- 11
Top with the crispy lemongrass tofu, julienned cucumber, and julienned carrot.
Noin 1 min
- 12
Garnish with fresh mint, fresh cilantro, and crushed roasted peanuts (if using).
Noin 1 min
- 13
Serve immediately and enjoy the flavorful bowl.
Annosta kohti
Ravintoarvot
- Kalorit
- 442kcal
- Proteiini
- 14,2g
- Hiilihydraatit
- 61,1g
- Rasva
- 17,2g
- Kuitu
- 3g
- Sokeri
- 6,8g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
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.