Lemongrass Tofu Rice Noodle Bowl

Ingredients

• 350 g extra-firm tofu, pressed, cut into thick slabs
• 120 g dried rice noodles (vermicelli)
• 2 stalks lemongrass, tender core finely minced
• 3 cloves garlic, minced
• 1 tbsp low-sodium soy sauce
• 2 tsp maple syrup
• 1 tbsp vegetable oil
• 1.5 medium lime, juiced
• 1 small red chili, minced
• 1 medium carrot, cut into matchsticks
• 1/2 medium cucumber, cut into matchsticks
• 2 tbsp roasted peanuts, roughly chopped
• 1 cup fresh mint and cilantro leaves

Instructions

1. Stir the lemongrass, garlic, soy sauce, half the maple syrup, and 1 teaspoon of the vegetable oil in a shallow dish. Lay in the tofu slabs, turn to coat, and let them sit 10 minutes while you prep everything else.
2. Cover the rice noodles with just-boiled water and soak 6-8 minutes until pliable but still springy; drain, rinse under cold water until cool, and shake dry.
3. Whisk the lime juice, remaining maple syrup, chili, and 2 tablespoons of water into a sharp-sweet dressing; taste — it should make your mouth water.
4. Heat the remaining oil in a nonstick skillet over medium-high until shimmering. Sear the tofu slabs 3-4 minutes per side until the marinade caramelizes into deep golden patches; the lemongrass bits should smell toasty, not burnt — lower the heat if they darken too fast.
5. Divide the noodles between bowls, top with carrot, cucumber, and herbs, then slice the tofu and lay it over. Pour the dressing around, scatter the peanuts, and toss at the table.

Nutrition (per serving)

Calories

580

Protein

26 g

Fat

22 g

Carbs

72 g