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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 45 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 442 kcal
Informacja o alergenach: może zawierać gluten, orzeszki ziemne, sezam i soja. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 400 gextra firm tofu, pressed and cubed
- 200 grice vermicelli noodles
- 2 łyżkavegetable oil
lemongrass sauce
- 50 glemongrass, thinly sliced, tender white part only
- 3 ząbekgarlic, minced
- 1 szt.shallot, minced
- 4 łyżkasoy sauce
- 2 łyżkalime juice
- 1 łyżkabrown sugar
- 1 łyżeczkachili garlic sauce(opcjonalnie)
- 1 łyżeczkasesame oil
for serving
- 1 szt.cucumber, julienned
- 1 szt.carrot, julienned
- 2 szklankalettuce, shredded
- 0,25 szklankafresh mint, chopped
- 0,25 szklankafresh cilantro, chopped
garnish
- 2 łyżkaroasted peanuts, crushed(opcjonalnie)
Sprzęt
tofu press · large bowl · colander · wok · non-stick skillet
Sposób przygotowania
Krok po kroku
- 1
Press the tofu for at least 15 minutes to remove excess water, then cut it into 1/2-inch cubes.
Około 15 min
Wskazówka kucharza: 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.
Około 2 min
- 3
Add the cubed tofu to the lemongrass sauce, gently toss to coat, and let it marinate for at least 15 minutes.
Około 15 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
- 6
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
Około 1 min
- 7
Add the marinated tofu to the hot skillet in a single layer, reserving any remaining marinade.
Wskazówka kucharza: 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.
Około 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.
Około 1 min
- 10
Assemble the bowls by placing a bed of shredded lettuce at the bottom, then adding rice vermicelli noodles.
Około 1 min
- 11
Top with the crispy lemongrass tofu, julienned cucumber, and julienned carrot.
Około 1 min
- 12
Garnish with fresh mint, fresh cilantro, and crushed roasted peanuts (if using).
Około 1 min
- 13
Serve immediately and enjoy the flavorful bowl.
Na porcję
Wartości odżywcze
- Kalorie
- 442kcal
- Białko
- 14,2g
- Węglowodany
- 61,1g
- Tłuszcz
- 17,2g
- Błonnik
- 3g
- Cukry
- 6,8g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.