Description
There’s a joy in dishes that come together with such harmony — the zing of lemongrass, the satisfying chew of tofu, the freshness of herbs, and the crunch of veg. This lemongrass tofu noodle salad is more than just a salad; it’s a celebration of balance, simplicity, and bold flavour.
Ingredients
Units
Scale
- 400 g firm or extra firm tofu
- 2-3 stalks lemongrass
- 4 cloves of garlic
- 1 bird-eyed Thai chili
- 1 pinch of salt
- 1 tbsp oil
- 2 tbsp soy sauce
- 1 tsp turmeric powder (optional, for color)
- 1 tbsp sugar
- Rice noodles
- Pickled carrot & daikon
- Cucumber
- Coriander
Instructions
- Cut the tofu into bite-sized pieces.
- Remove the tough outer part of the lemongrass. Finely minced the lemongrass and chili pepper. Alternatively, you can chop them into chunks and put them in a food processor.
- In a pan on medium high heat, add the oil. Once the oil is hot, add the tofu cubes and fry them until golden and crispy on both sides. Then transfer them to a plate and set aside.
- Add the minced lemongrass, garlic and chili back to the pan with 1 tablespoon of oil. Stir fry for 2 minutes until fragrant.
- Add the tofu and mix together.
- Add the soy sauce, sugar and turmeric powder (for color). Stir fry for a couple of minutes until all flavors are incorporated then transfer to a plate.
- Serve the lemongrass chili tofu with rice or vermicelli noodles, cucumber, and coriander to balance the savory and spicy flavor.
Notes
Press your tofu well before marinating to ensure it soaks up the flavours.
To get the most out of lemongrass, make sure to bruise the stalks before chopping — this releases the essential oils that carry its signature scent and flavour.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: stir fry
- Cuisine: Vietnam