AI-generated imageVietnamese Lemongrass Tofu Vermicelli Bowls
Four bowls of lemongrass tofu, rice vermicelli, lettuce, cucumber and lime-soy dressing.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Press 450 g tofu dry and slice 1.5 cm thick. Mince 25 g lemongrass and 12 g garlic; marinate tofu 10 minutes with 20 ml soy sauce and 15 ml lime juice.
- 02
Wash and shred 180 g cucumber and 150 g carrot; wash 120 g lettuce and 15 g mint. Mix remaining 20 ml soy, 30 ml lime, 20 g sugar and 60 ml water for dressing.
- 03
Brown tofu in 30 ml oil over medium-high heat for 3–4 minutes each side. Boil remaining marinade in the pan to cook the garlic through.
- 04
Cook 220 g rice vermicelli according to package directions, rinse cold and drain. Divide noodles, tofu, vegetables and mint among four bowls; dress at serving.
Before you cook
Contains soy from tofu and soy sauce; soy sauce may contain wheat. This variant omits the original fish sauce, but check all packaged sauce labels. Wash cucumber, carrot, lettuce and mint and use clean tools. Heat marinated tofu thoroughly. Do not leave cooked vermicelli or tofu at room temperature for more than two hours; refrigerate at 4°C/40°F or colder.
Allergens: soy, possible wheat in soy sauce
Image & source credits
AI-generated image.
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