Lemongrass Tofu Noodle Salad
Introduction
For today's soft lunch, I have a delicious and nutritious recipe that showcases the vibrant flavors of traditional Asian cuisine. This dish is a fusion of Japanese and Vietnamese influences, combining light and refreshing ingredients with a burst of umami. Get ready to enjoy a bowl of zesty Lemongrass Tofu Noodle Salad!
Ingredients
- 200g rice noodles
- 200g firm tofu, drained and cubed
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 stalks lemongrass, white parts only, finely chopped
- 2 cloves garlic, minced
- 1 red chili, seeded and minced
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1 cup bean sprouts
- Fresh mint leaves, for garnish
- Crushed peanuts, for garnish
Instructions
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a bowl, combine the soy sauce, sesame oil, lemongrass, garlic, chili, maple syrup, and lime juice. Mix well.
- Heat a pan over medium heat and lightly grease. Add the tofu cubes and cook until golden brown on all sides. Pour the sauce mixture over the tofu and stir to coat. Cook for another 2-3 minutes, allowing the flavors to infuse. Remove from heat.
- In a large bowl, combine the cooked rice noodles, cucumber slices, carrot, and bean sprouts. Add the lemongrass tofu and toss gently to combine.
- Garnish with fresh mint leaves and crushed peanuts.
- Serve the Lemongrass Tofu Noodle Salad chilled or at room temperature.
I hope you enjoy this flavorful and nourishing Lemongrass Tofu Noodle Salad. It's a perfect option for a light and satisfying lunch. Remember to experiment with different vegetables and herbs to make it your own. Happy cooking!
Hiroshi
Nutritionfacts | Calories: 350 Total Fat: 12g Saturated Fat: 2g Cholesterol: 0mg Sodium: 600mg Carbohydrate: 50g Fiber: 5g Sugar: 8g Protein: 15g |
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Preparation Time | 20 minutes |
Allergy Information | Contains soy and peanuts |