Charred Lemongrass Tofu with Rice Noodles and Pickled Carrot

Ingredients

• 350 g extra-firm tofu
• 120 g rice noodles
• 120 g carrot
• 150 g cucumber
• 100 g romaine lettuce
• 30 g peanuts
• 15 g lemongrass
• 1.5 tbsp lime juice
• 1.5 tbsp tamari
• 1 tbsp maple syrup
• 1.5 tbsp rice vinegar
• 1.5 tbsp avocado oil
• 3 cloves garlic
• 0.5 tsp red pepper flakes
• 12 g fresh cilantro
• 10 g fresh mint

Instructions

1. Peel the tough outer layers from the lemongrass and finely mince the pale bottom third only — the woody green top will never soften and will leave splinters in the marinade. Combine it with the grated garlic, half the tamari, half the maple syrup and 1 tbsp of the avocado oil.
2. Pat the extra-firm tofu dry, slice it into 1.5 cm thick slabs and turn them through the lemongrass marinade. Leave them to sit while you prepare everything else, at least 10 minutes.
3. Julienne the carrot and toss it with the rice vinegar and a pinch of salt. Squeeze the strands gently between your fingers a few times and leave them to pickle — after 10 minutes they will have softened, turned glassy and taken on a sharp, sweet bite.
4. Soak the rice noodles in just-boiled water for 5-6 minutes until they bend easily but still have a slight chew at the core, then drain and rinse under cold water to stop them cooking and to wash off the surface starch that would glue them together.
5. Heat the remaining avocado oil in a skillet over medium-high heat and sear the tofu slabs for 3-4 minutes per side, undisturbed, until the marinade caramelises into a dark, sticky crust and the lemongrass smells toasted. Cut into thick strips.
6. Whisk the remaining tamari and maple syrup with the lime juice, red pepper flakes and 2 tbsp water into a thin dressing that tastes sharp, salty and sweet in roughly equal measure.
7. Toast the peanuts in the empty pan for 90 seconds until fragrant, then crush them roughly. Build the bowls with noodles at the base, then shredded romaine lettuce, sliced cucumber, pickled carrot and the warm tofu. Pour over the dressing and finish with the crushed peanuts and torn fresh cilantro and fresh mint.

Nutrition (per serving)

Calories

731

Protein

40.8 g

Fat

32.5 g

Carbs

78.8 g