Ingredients
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For Lemongrass Tofu:
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14 oz (400g) extra-firm tofu, pressed and cubed
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2 stalks fresh lemongrass, finely minced (or use 2 tablespoons of lemongrass paste)
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3 cloves garlic, minced
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1 shallot, minced
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2 tablespoons soy sauce or tamari (gluten-free if needed)
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1 tablespoon maple syrup or agave nectar
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1 tablespoon vegetable oil
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1 teaspoon toasted sesame oil
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1/2 teaspoon red pepper flakes (adjust to taste)
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For Noodle Bowl:
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8 oz (225g) rice noodles (gluten-free if needed)
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1 cup fresh bean sprouts
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1 cucumber, thinly sliced
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1 carrot, julienned
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1/4 cup fresh mint leaves
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1/4 cup fresh cilantro leaves
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1 Lime wedges for garnish
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For Dressing:
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2 tablespoons soy sauce or tamari (gluten-free if needed)
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2 tablespoons rice vinegar
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2 tablespoons maple syrup or agave nectar
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1 tablespoon lime juice
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1 clove garlic, minced
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1/2 teaspoon freshly grated ginger
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1/2 teaspoon chili garlic sauce (adjust to taste)
Directions
Lemongrass paste is a convenient alternative to fresh lemongrass stalks and can be found in most grocery stores. Adjust the chili garlic sauce in the dressing to suit your spice preference.
Steps
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1
Done
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In a bowl, combine all the marinade ingredients for the lemongrass tofu: minced lemongrass, minced garlic, minced shallot, soy sauce (or tamari), maple syrup (or agave nectar), vegetable oil, toasted sesame oil, and red pepper flakes. |
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2
Done
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Add the cubed tofu to the marinade and gently toss to coat. Allow it to marinate for at least 30 minutes, or longer if possible. |
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3
Done
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While the tofu is marinating, cook the rice noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process. Set them aside. |
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4
Done
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In a small bowl, whisk together all the dressing ingredients: soy sauce (or tamari), rice vinegar, maple syrup (or agave nectar), lime juice, minced garlic, freshly grated ginger, and chili garlic sauce. Adjust the spiciness to your liking. |
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5
Done
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Heat a pan over medium-high heat and add a bit of oil. Fry the marinated tofu cubes until they are golden and slightly crispy on all sides. Remove from heat and set aside. |
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6
Done
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To assemble the noodle bowls, divide the cooked rice noodles among serving bowls. Top them with the lemongrass tofu, fresh bean sprouts, sliced cucumber, julienned carrot, fresh mint leaves, and fresh cilantro leaves. |
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7
Done
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Drizzle the zesty dressing over the bowl contents. |
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8
Done
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Garnish each bowl with a lime wedge. |
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9
Done
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Serve the vegan Vietnamese-inspired lemongrass tofu noodle bowls immediately, with extra dressing on the side if desired. |
