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Lemongrass Tofu Noodle Bowl

Southeast Asian · 35 min · Medium · 2 bowls

Lemongrass Tofu Noodle Bowl

A cold-noodle bowl built for lunch: crisp lemongrass tofu, rice noodles, herbs and a sharp lime dressing. Assembles from the fridge in minutes once the tofu is done.

~660 cal per serving — Calories are approximate, per serving — a guide only.

high-proteinno-added-sugar
Plan it:

Method

  1. 1

    Marinate the tofu

    ⏱ 10 min

    Toss the cubed tofu with the minced lemongrass, garlic and the soy sauce for the tofu. Leave it while you prep everything else — 10 minutes is plenty.

  2. 2

    Soak the noodles

    ⏱ 5 min

    Cover the rice noodles with just-boiled water and leave until tender but still with some bite. Drain, rinse under cold water to stop them cooking, and set aside.

  3. 3

    Fry the tofu

    ⏱ 10 min

    Heat the oil in a frying pan over medium-high. Fry the tofu in a single layer, turning only when each side has properly caught color. You want deep golden crust, not pale beige.

  4. 4

    Mix the dressing

    Whisk the lime juice, rice vinegar, the soy sauce for the dressing and chili flakes together. Taste — it should be aggressively sharp, because the noodles will mute it.

  5. 5

    Build the bowls

    Divide the noodles between the bowls, one per serving. Top with the carrot, cucumber, lettuce, herbs and hot tofu. Spoon over the dressing and finish with crushed peanuts.

Notes

Press the tofu properly — 20 minutes under something heavy. Wet tofu steams instead of frying and you'll never get the crust.

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