Lemongrass Tofu Stir-Fry with Vermicelli Noodles and Fresh Herbs

Name: Lemongrass Tofu Stir-Fry with Vermicelli Noodles and Fresh Herbs
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 14 ounce extra-firm tofu (pressed, cut into 1-inch cubes); 2 tablespoon vegetable oil; 2 lemongrasses (stalks, tough outer layers removed, thinly sliced, minced); 2 clove garlic (minced); 1 tablespoon ginger (minced); 2 tablespoon soy sauce; 1 tablespoon granulated sugar; 1 tablespoon lime juice; 0.25 cup vegetable broth; 4 ounce dried vermicelli rice noodles; 2 cup mixed greens or lettuce (chopped); 0.5 bunch fresh mint (leaves picked); 0.5 bunch fresh cilantro (leaves picked); 0.5 cucumber (small, thinly sliced or julienned); 0.5 carrot (julienned); 0.25 cup white vinegar for sauce; 1 tablespoon sugar for sauce; 1 pinch salt for sauce; 0.5 cup water for sauce

A fragrant and satisfying plant-based stir-fry featuring crispy pan-fried tofu coated in a vibrant lemongrass sauce, served over cool vermicelli noodles with an abundance of fresh herbs and a light dipping sauce.

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 2
Cuisine: Vietnamese
Difficulty: Medium

Dietary

Nut-Free
Dairy-Free
Egg-Free
Pescatarian
Vegan
Vegetarian
High-Protein

Ingredients

14 ounce extra-firm tofu (pressed, cut into 1-inch cubes)
2 tablespoon vegetable oil
2 lemongrasses (stalks, tough outer layers removed, thinly sliced, minced)
2 clove garlic (minced)
1 tablespoon ginger (minced)
2 tablespoon soy sauce
1 tablespoon granulated sugar
1 tablespoon lime juice
0.25 cup vegetable broth
4 ounce dried vermicelli rice noodles
2 cup mixed greens or lettuce (chopped)
0.5 bunch fresh mint (leaves picked)
0.5 bunch fresh cilantro (leaves picked)
0.5 cucumber (small, thinly sliced or julienned)
0.5 carrot (julienned)
0.25 cup white vinegar for sauce
1 tablespoon sugar for sauce
1 pinch salt for sauce
0.5 cup water for sauce

Instructions

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pressed extra-firm tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the minced lemongrass, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
Stir in 2 tablespoons soy sauce, 1 tablespoon granulated sugar, 1 tablespoon lime juice, and 1/4 cup vegetable broth. Bring to a simmer, then return the crispy tofu to the skillet. Toss gently to coat the tofu in the sauce. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
Cook the dried vermicelli rice noodles according to package instructions, typically by boiling for a few minutes until tender. Drain, rinse with cold water to prevent sticking, and set aside.
For the dipping sauce (Nuoc Cham style, vegetarian): In a small bowl, whisk together 1/2 cup water for sauce, 1/4 cup white vinegar for sauce, 1 tablespoon sugar for sauce, and 1 pinch salt for sauce. Add the thinly sliced or julienned cucumber and julienned carrot. Stir to combine.
Assemble the bowls: Divide the cooked dried vermicelli rice noodles between two serving bowls. Top with the chopped mixed greens or lettuce, fresh mint, and fresh cilantro.
Spoon the lemongrass tofu stir-fry over the noodles and herbs in each bowl. Serve immediately with the vegetarian dipping sauce on the side.

Notes

Pressing the tofu thoroughly is key to achieving a crispy texture. For extra flavor, a small amount of chili flakes can be added to the tofu sauce or the dipping sauce.

Nutrition (per serving)

Calories: 610
Protein: 30 g
Carbohydrates: 80 g
Fat: 20 g
Fiber: 7 g
Sodium: 2000 mg
Saturated Fat: 3 g
Sugar: 15 g