Name: Crispy Tofu With Lemongrass Noodles
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 block of firm tofu, pressed and cut into cubes; 200g rice noodles; 2 stalks of lemongrass, finely chopped; 3 cloves of garlic, minced; 1 red chili, thinly sliced; 1 tablespoon soy sauce; 1 tablespoon brown sugar; 1 tablespoon lime juice; 2 tablespoons sesame oil; Salt and pepper, to taste; Fresh coriander leaves, for garnish; Crushed peanuts, for garnish; Lime wedges, for serving

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the tofu cubes on the prepared baking sheet and bake for 25-30 minutes, or until the tofu is crispy and golden brown.
In the meantime, cook the rice noodles according to the package instructions. Once cooked, drain and set aside.
In a large pan, heat the sesame oil over medium heat. Add the lemongrass, garlic, and red chili, and sauté for 2-3 minutes until fragrant.
Add the soy sauce, brown sugar, and lime juice to the pan, stirring to combine. Season with salt and pepper to taste.
Add the cooked rice noodles to the pan, tossing them in the lemongrass sauce until well coated.
Remove the crispy tofu from the oven and add it to the pan with the noodles. Gently toss everything together to combine.
Serve the Crispy Tofu with Lemongrass Noodles hot, garnished with fresh coriander leaves, crushed peanuts, and lime wedges on the side for squeezing.

Ingredients

Instructions

Nutrition Facts

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