lunch · dinner · Vietnamese-inspired
Lemongrass Tofu Rice-Noodle Bowls
Vietnamese-inspired noodle bowls with crisp tofu, herbs, cucumber, and lime.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 14 oz tofu, drained and cubed
- 8 oz rice noodle
- 2 tbsp lemongrass, finely minced tender inner portion
- 2 tbsp tamari
- 3 tbsp lime juice
- 2 cups cucumber, thinly sliced
- 1 cup cilantro
- 1 tbsp neutral oil
Equipment
Large skillet + Saucepan + Mixing bowl
How to make it
- 1
Cook the rice noodles according to the package directions, rinse under cold water, and drain.
- 2
Whisk the lemongrass, tamari, lime juice, and 2 tablespoons water.
- 3
Heat the oil in a large skillet over medium-high heat. Cook the tofu for 7 to 9 minutes until browned. Add half the sauce and cook for 1 minute.
- 4
Divide the noodles, tofu, cucumber, and cilantro among bowls. Spoon the remaining sauce over each bowl.
Storage & leftovers
Refrigerate components separately for up to 3 days.
Serve cold or reheat only the tofu until steaming.
Dietary & allergen notes
Suitable for: vegan, vegetarian, gluten-free, dairy-free, egg-free, peanut-free, tree-nut-free, sesame-free.
Contains soy. Packaged ingredients can vary, so check labels and cross-contact information.