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.
Een origineel recept van Forkin
- Totale tijd
- 45 min
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 442 kcal
Allergeneninformatie: kan gluten, pinda's, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 400 gextra firm tofu, pressed and cubed
- 200 grice vermicelli noodles
- 2 elvegetable oil
lemongrass sauce
- 50 glemongrass, thinly sliced, tender white part only
- 3 teentjegarlic, minced
- 1 stshallot, minced
- 4 elsoy sauce
- 2 ellime juice
- 1 elbrown sugar
- 1 tlchili garlic sauce(optioneel)
- 1 tlsesame oil
for serving
- 1 stcucumber, julienned
- 1 stcarrot, julienned
- 2 kopjelettuce, shredded
- 0,25 kopjefresh mint, chopped
- 0,25 kopjefresh cilantro, chopped
garnish
- 2 elroasted peanuts, crushed(optioneel)
Keukengerei
tofu press · large bowl · colander · wok · non-stick skillet
De bereidingswijze
Stap voor stap
- 1
Press the tofu for at least 15 minutes to remove excess water, then cut it into 1/2-inch cubes.
Ongeveer 15 min
Tip van de kok: 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.
Ongeveer 2 min
- 3
Add the cubed tofu to the lemongrass sauce, gently toss to coat, and let it marinate for at least 15 minutes.
Ongeveer 15 min
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 1 min
- 6
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
Ongeveer 1 min
- 7
Add the marinated tofu to the hot skillet in a single layer, reserving any remaining marinade.
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 1 min
- 10
Assemble the bowls by placing a bed of shredded lettuce at the bottom, then adding rice vermicelli noodles.
Ongeveer 1 min
- 11
Top with the crispy lemongrass tofu, julienned cucumber, and julienned carrot.
Ongeveer 1 min
- 12
Garnish with fresh mint, fresh cilantro, and crushed roasted peanuts (if using).
Ongeveer 1 min
- 13
Serve immediately and enjoy the flavorful bowl.
Per portie
Voedingswaarden
- Calorieën
- 442kcal
- Eiwit
- 14,2g
- Koolhydraten
- 61,1g
- Vet
- 17,2g
- Vezels
- 3g
- Suiker
- 6,8g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
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.