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.
Оригинальный рецепт от Forkin
- Общее время
- 45 мин
- Порции
- 4
- Сложность
- Средне
- На порцию
- 442 kcal
Информация об аллергенах: может содержать глютен, арахис, кунжут и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
Ингредиенты
- 400 gextra firm tofu, pressed and cubed
- 200 grice vermicelli noodles
- 2 ст. л.vegetable oil
lemongrass sauce
- 50 glemongrass, thinly sliced, tender white part only
- 3 зубчикgarlic, minced
- 1 шт.shallot, minced
- 4 ст. л.soy sauce
- 2 ст. л.lime juice
- 1 ст. л.brown sugar
- 1 ч. л.chili garlic sauce(необязательно)
- 1 ч. л.sesame oil
for serving
- 1 шт.cucumber, julienned
- 1 шт.carrot, julienned
- 2 стаканlettuce, shredded
- 0,25 стаканfresh mint, chopped
- 0,25 стаканfresh cilantro, chopped
garnish
- 2 ст. л.roasted peanuts, crushed(необязательно)
Инвентарь
tofu press · large bowl · colander · wok · non-stick skillet
Приготовление
Шаг за шагом
- 1
Press the tofu for at least 15 minutes to remove excess water, then cut it into 1/2-inch cubes.
Около 15 мин
Совет повара: 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.
Около 2 мин
- 3
Add the cubed tofu to the lemongrass sauce, gently toss to coat, and let it marinate for at least 15 minutes.
Около 15 мин
Совет повара: 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.
Около 5 мин
Совет повара: 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.
Около 1 мин
- 6
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
Около 1 мин
- 7
Add the marinated tofu to the hot skillet in a single layer, reserving any remaining marinade.
Совет повара: 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.
Около 12 мин
- 9
Pour the reserved marinade over the cooked tofu and cook for another minute, stirring, until the sauce thickens slightly and coats the tofu.
Около 1 мин
- 10
Assemble the bowls by placing a bed of shredded lettuce at the bottom, then adding rice vermicelli noodles.
Около 1 мин
- 11
Top with the crispy lemongrass tofu, julienned cucumber, and julienned carrot.
Около 1 мин
- 12
Garnish with fresh mint, fresh cilantro, and crushed roasted peanuts (if using).
Около 1 мин
- 13
Serve immediately and enjoy the flavorful bowl.
На порцию
Пищевая ценность
- Калории
- 442kcal
- Белок
- 14,2g
- Углеводы
- 61,1g
- Жиры
- 17,2g
- Клетчатка
- 3g
- Сахара
- 6,8g
Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.
Правильное хранение
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.