DinnerMain Course

Lemongrass Tofu Bowl

Name: Lemongrass Tofu Bowl
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4人分
Cuisine: vietnamese
Ingredients: 400 g extra firm tofu pressed and cubed; 200 g rice vermicelli noodles; 50 g lemongrass thinly sliced, tender white part only; 3 片 garlic minced; 1 個 shallot minced; 4 大さじ soy sauce; 2 大さじ lime juice; 1 大さじ brown sugar; 1 小さじ chili garlic sauce (お好みで); 1 小さじ sesame oil; 2 大さじ vegetable oil; 1 個 cucumber julienned; 1 個 carrot julienned; 2 カップ lettuce shredded; 0.25 カップ fresh mint chopped; 0.25 カップ fresh cilantro chopped; 2 大さじ roasted peanuts crushed (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 45 分
人数: 4
難易度: 普通
1人分: 442 kcal

ベジタリアン

アレルゲン情報： グルテン、ピーナッツ、ごま、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

400 gextra firm tofu, pressed and cubed
200 grice vermicelli noodles
2 大さじvegetable oil

lemongrass sauce

50 glemongrass, thinly sliced, tender white part only
3 片garlic, minced
1 個shallot, minced
4 大さじsoy sauce
2 大さじlime juice
1 大さじbrown sugar
1 小さじchili garlic sauce(お好みで)
1 小さじsesame oil

for serving

1 個cucumber, julienned
1 個carrot, julienned
2 カップlettuce, shredded
0.25 カップfresh mint, chopped
0.25 カップfresh cilantro, chopped

garnish

2 大さじroasted peanuts, crushed(お好みで)

調理器具

tofu press · large bowl · colander · wok · non-stick skillet

作り方

手順

1
Press the tofu for at least 15 minutes to remove excess water, then cut it into 1/2-inch cubes.
約15 分
調理のヒント： 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.
約2 分
3
Add the cubed tofu to the lemongrass sauce, gently toss to coat, and let it marinate for at least 15 minutes.
約15 分
調理のヒント： 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.
約5 分
調理のヒント： 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.
約1 分
6
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
約1 分
7
Add the marinated tofu to the hot skillet in a single layer, reserving any remaining marinade.
調理のヒント： 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.
約12 分
9
Pour the reserved marinade over the cooked tofu and cook for another minute, stirring, until the sauce thickens slightly and coats the tofu.
約1 分
10
Assemble the bowls by placing a bed of shredded lettuce at the bottom, then adding rice vermicelli noodles.
約1 分
11
Top with the crispy lemongrass tofu, julienned cucumber, and julienned carrot.
約1 分
12
Garnish with fresh mint, fresh cilantro, and crushed roasted peanuts (if using).
約1 分
13
Serve immediately and enjoy the flavorful bowl.

1人分

栄養情報

68%スコア

カロリー: 442kcal
たんぱく質: 14.2g
炭水化物: 61.1g
脂質: 17.2g
食物繊維: 3g
糖類: 6.8g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover components separately in airtight containers in the refrigerator.

温め直し

Reheat tofu gently in a pan or microwave. Noodles and vegetables are best served fresh or at room temperature.