Vietnamese Lemongrass Tofu Noodle Bowl
Ingredients
For the Tofu
- 1 block of tofu
- 3 stalks of lemongrass
- 3 tablespoons soy sauce
- 4 tablespoons sesame oil
- 1 spring onion
- 3 teaspoons salt
For the Nuoc Cham Sauce
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1 garlic clove
- 1/4 teaspoon sugar
- About 1 chili
For the Salad
- 2 handfuls of lettuce
- 1/2 cucumber
- 1 spring onion
- Handful of mint
- Handful of basil
- Handful of cilantro
- Chili
For the Pickles
- 2 carrots
- 1/2 daikon radish
- 240 ml white vinegar
- 240 ml water
Also
- Lime
- Peanuts
- Crispy dried onion
- 3-4 portions of vermicelli noodles
Preparation
Drain the tofu and cut it into 4 blocks.
Soak the tofu in lukewarm water with a couple teaspoons of salt for 15 minutes, then drain.
Sprinkle more salt on top of the tofu and let it drain in a sieve for an hour.
Mix the sauce ingredients together and set aside.
For the pickles, peel and chop the carrots and daikon radish into strips. Combine with pickle ingredients and set aside.
Chop up all the salad ingredients.
Heat oil in a pan and add the tofu blocks. Prefry until golden, then remove and place on a paper towel.
Cook the vermicelli noodles according to package directions, then rinse with lukewarm water.
Roast a handful of peanuts until slightly brown, then crush them into small pieces.
Cut the tofu into 3 slices each (16 pieces total).
Chop the lemongrass finely and slice the spring onion.
Heat oil in a pan, add lemongrass and spring onion, and let them soften for a couple of minutes.
Add soy sauce, mix together, then add tofu and coat it with lemongrass.
Fry the tofu from both sides until golden.
Fill a bowl halfway with noodles, add pickles and salad ingredients.
Top with tofu slices.
Drizzle with nuoc cham sauce.
Sprinkle with green onion, crispy dried onion, crushed peanuts, and lime juice.
