Crisp-edged tofu scented with lemongrass and garlic is served over cool vermicelli with herbs, cucumber, and a bright dressing.
Introduction
This bowl relies on contrast: warm, savory tofu against cool noodles; aromatic lemongrass against bright lime; crisp cucumber against soft vermicelli. The result is clean, balanced, and particularly well suited to evenings when a lighter supper still needs to feel complete.
Ingredients
- 400 g firm tofu
- 2 lemongrass stalks, tender inner part minced
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp neutral oil
- 200 g rice vermicelli
- 1 small cucumber, sliced
- A handful each mint and coriander
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tsp maple syrup or sugar
- Salt
Instructions
- Press the tofu briefly, cut it into slabs, and toss with the minced lemongrass, garlic, soy sauce, and sugar. Let it stand for 10 minutes.
- Cook the vermicelli according to the packet directions, rinse under cool water, and drain well.
- Whisk the lime juice, rice vinegar, maple syrup, and a pinch of salt into a sharp dressing.
- Heat the oil in a nonstick skillet and cook the tofu until golden on both sides and fragrant, about 3 to 4 minutes per side.
- Arrange the vermicelli in bowls with cucumber and herbs, top with the tofu, and spoon over the dressing just before serving.
Tips
- Add shredded lettuce or bean sprouts for extra texture.
- A few roasted peanuts are excellent if nut garnishes suit the meal.
- For a vegan fish-sauce note, use a small splash of soy plus a little extra lime.