Vietnamese-Style Noodle Bowl with Crispy Tofu and Peanut Sauce
Rice noodle bowl with crispy tofu, carrot, cucumber and herbs, topped with peanut butter sauce of lime and soy.
- 180 g firm tofu
- 80 g rice noodles
- 60 g carrot
- 80 g cucumber
- 15 g fresh mint
- 15 g fresh coriander
- 30 g peanut butter
- 1 whole lime
- 1 tbsp soy sauce
- 1 whole garlic clove
- 20 ml vegetable oil
- 60 ml water
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Add to a shopping listHow the shopping list works →- Step 1
Press 180g firm tofu between paper towels for 10 minutes. Cut into 1.5cm thick slices, then into 3cm cubes.
- Step 2
Heat 20ml vegetable oil in a frying pan over medium-high heat. Working in batches, fry tofu cubes for 3-4 minutes per side until golden and crispy. Set aside on paper towels.
- Step 3
Cook 80g rice noodles according to packet instructions. Drain and rinse with cold water. Set aside.
- Step 4
Julienne 60g carrot into thin matchsticks. Slice 80g cucumber into thin batons. Roughly chop 15g fresh mint and 15g fresh coriander. Mince 1 garlic clove.
- Step 5
In a small bowl, whisk 30g peanut butter with juice of 1 lime, 15ml soy sauce, minced garlic, and 60ml water until smooth. Taste and adjust seasoning.
- Step 6
Divide cooked rice noodles into a serving bowl.
- Step 7
Arrange crispy tofu, carrot matchsticks, cucumber batons, mint, and coriander on top of noodles.
- Step 8
Pour peanut sauce over the bowl and toss gently to combine.
- Step 9
Serve immediately.
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