Photo by Connor Scott McManus on Pexels
Vietnamese-Inspired Tofu & Herb Noodle Bowl
Crisped tofu and stir-fried vegetables over rice noodles, dressed with soy, rice vinegar, lime, mint, and coriander.
- 280 g firm tofu
- 150 g rice noodles
- 150 g carrots
- 100 g mangetout
- 20 g fresh coriander
- 15 g fresh mint
- 1 whole lime
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 20 ml rice vinegar
- 2 whole garlic cloves
- 1 whole fresh red chilli
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between kitchen paper for 10 minutes to remove excess moisture. Cut into 2cm cubes.
- Step 2
Bring a large pot of water to boil. Cook rice noodles according to packet instructions, drain and rinse under cold water. Set aside.
- Step 3
Julienne carrots and slice mangetout into thin strips. Mince garlic and finely slice red chilli.
- Step 4
Heat sesame oil in a wok or large frying pan over medium-high heat. Add tofu cubes and fry 6–8 minutes until golden on all sides. Remove and set aside.
- Step 5
In the same pan, stir-fry carrots and mangetout for 3–4 minutes until tender-crisp. Add minced garlic and sliced chilli, cook 1 minute more.
- Step 6
Whisk together soy sauce, rice vinegar and juice of half the lime in a small bowl.
- Step 7
Return tofu to pan, pour dressing over and toss gently for 1 minute to coat.
- Step 8
Divide noodles between two bowls. Top with tofu and vegetable mixture. Tear coriander and mint over each bowl.
- Step 9
Serve with lime wedges on the side.
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