Vietnamese-Style Lemongrass Tofu and Rice Noodle Bowls

Ingredients

• 400 g firm tofu
• 250 g rice vermicelli noodles
• 2 lemongrass stalks
• 3 tbsp soy sauce
• 2 lime
• 1 fresh chilli
• 2 carrot
• 150 g beansprouts
• 20 g fresh mint
• 2 tbsp vegetable oil

Method

1. 1

   Press the tofu and cut into 2cm cubes. Finely grate the lemongrass and mix with the soy sauce, juice of one lime, and half the sliced chilli.

2. 2

   Marinate the tofu in the lemongrass mixture for at least 10 minutes.

3. 3

   Heat the oil in a frying pan over high heat and fry the tofu for 8–10 minutes, turning, until golden and slightly crispy. Pour over any remaining marinade and cook for 1 minute.

4. 4

   Soak the rice vermicelli in boiling water for 3–4 minutes according to packet instructions, then drain and rinse under cold water.

5. 5

   Julienne the carrots. Divide the noodles between bowls with the carrot and beansprouts. Top with the lemongrass tofu and garnish with fresh mint, remaining chilli, and lime wedges.