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.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 442 kcal
Allergen information: may contain gluten, peanuts, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gextra firm tofu, pressed and cubed
- 200 grice vermicelli noodles
- 2 tbspvegetable oil
lemongrass sauce
- 50 glemongrass, thinly sliced, tender white part only
- 3 clovegarlic, minced
- 1 pcsshallot, minced
- 4 tbspsoy sauce
- 2 tbsplime juice
- 1 tbspbrown sugar
- 1 tspchili garlic sauce(optional)
- 1 tspsesame oil
for serving
- 1 pcscucumber, julienned
- 1 pcscarrot, julienned
- 2 cuplettuce, shredded
- 0.25 cupfresh mint, chopped
- 0.25 cupfresh cilantro, chopped
garnish
- 2 tbsproasted peanuts, crushed(optional)
Equipment
tofu press · large bowl · colander · wok · non-stick skillet
The method
Step by step
- 1
Press the tofu for at least 15 minutes to remove excess water, then cut it into 1/2-inch cubes.
About 15 min
Cook’s 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.
About 2 min
- 3
Add the cubed tofu to the lemongrass sauce, gently toss to coat, and let it marinate for at least 15 minutes.
About 15 min
Cook’s 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.
About 5 min
Cook’s 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.
About 1 min
- 6
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
About 1 min
- 7
Add the marinated tofu to the hot skillet in a single layer, reserving any remaining marinade.
Cook’s 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.
About 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.
About 1 min
- 10
Assemble the bowls by placing a bed of shredded lettuce at the bottom, then adding rice vermicelli noodles.
About 1 min
- 11
Top with the crispy lemongrass tofu, julienned cucumber, and julienned carrot.
About 1 min
- 12
Garnish with fresh mint, fresh cilantro, and crushed roasted peanuts (if using).
About 1 min
- 13
Serve immediately and enjoy the flavorful bowl.
Per serving
Nutrition
- Calories
- 442kcal
- Protein
- 14.2g
- Carbs
- 61.1g
- Fat
- 17.2g
- Fibre
- 3g
- Sugar
- 6.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
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.
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