15. Lemongrass Tofu Vermicelli Bowl

Name: 15. Lemongrass Tofu Vermicelli Bowl
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Asian
Ingredients: 500g Firm tofu, sliced into 0.5cm slabs; 2 cloves garlic, coarsely chopped; 1 lime, juiced; 2 tbsp soy sauce; 2 tbsp brown sugar; 2 stalks lemongrass, bruised and only white part finely chopped; 1 tablespoon vegetable oil; 3 tbsp vegan fish sauce; 2 tbsp rice wine vinegar; 3 tbsp white sugar; 1 lime, juiced; 1 long red chilli, finely chopped; 1 cloves garlic, minced; 250g dry rice vermicelli noodles; 2 carrots, julienned; 1 large cucumber, seeds removed and finely sliced; 1 capsicum, julienned; 250g bean sprouts; Bunch of fresh mint; Bunch of fresh coriander; 2 tsp sesame oil

6 steps

Prep:35minCook:15min

Learn from my mistake: don’t finely mince the garlic, and don’t cook the tofu for too long, because I burned the garlic! A mandolin slicer comes in really handy for this, and if you don’t have one, you might want to blanch the carrot and capsicum if you can’t slice them noodle-thin.

Updated at: Thu, 17 Aug 2023 06:34:43 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories530.2 kcal (27%)

Total Fat12.1 g (17%)

Carbs82.3 g (32%)

Sugars20 g (22%)

Protein23.6 g (47%)

Sodium1632.3 mg (82%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

For tofu, combine all the marinade ingredients, add the tofu and set aside.

Step 2

For nuoc cham, whisk together all ingredients until combined.

Step 3

Prepare noodle bowl vegetables. Soak dry vermicelli noodles in boiled water, usually around 5-10 minutes depending on thickness of the noodle. Drain and rinse under cold water to prevent sticking.

Step 4

Blanch bean shoots in boiled water for 30 seconds, then rinse under cold water also.

Step 5

Fry the tofu on high heat, until golden and caramelised, and hopefully slightly crisp.

Step 6

Combine noodles, chopped herbs and vegetables in a large salad bowl, and dress with sesame oil. Portion out in bowls, and top with cooked tofu. Serve with nuoc Cham on the side, which can be spooned until each bowl as much or as little as the person desires.