Description
A delicious and vibrant Vietnamese Rice Noodle Bowl featuring marinated lemongrass tofu, fresh vegetables, and a tangy dressing.
Ingredients
Scale
- 8 oz rice noodles
- 1 block (14 oz) firm tofu
- 2 tablespoons lemongrass, minced
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon maple syrup
- 1 cup cucumber, julienned
- 1 cup carrots, shredded
- 1 cup red cabbage, shredded
- Fresh herbs (mint, cilantro, basil)
- Chopped peanuts for garnish
Instructions
- Press the tofu to remove excess moisture and cut it into cubes.
- In a bowl, mix lemongrass, soy sauce, vegetable oil, and maple syrup. Marinate the tofu in this mixture for at least 30 minutes.
- Cook the rice noodles according to package instructions, then drain and rinse under cold water.
- In a skillet, cook the marinated tofu over medium heat until golden brown on all sides.
- Assemble the bowl by placing rice noodles at the bottom, followed by the cooked tofu, cucumber, carrots, and red cabbage.
- Top with fresh herbs and chopped peanuts.
- Drizzle with additional soy sauce or dressing of choice before serving.
Notes
- For a spicier kick, add sliced chili peppers to the bowl.
- This dish can be served warm or cold.
- Feel free to substitute vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Vietnamese Rice Noodle Bowl, Lemongrass Tofu, Vegan Recipe, Healthy Meal