Vietnamese Rice Noodle Salad with Curry Lemongrass Tofu

Ingredients:
  • 2-3 servings rice stick noodles
  • 1 block (12 oz.) firm tofu, patted dry and sliced in small 1/2 inch pieces
  • 1 batch curry lemongrass sauce (recipe below)
  • 1 tbsp vegetable oil
  • 2 handfuls cilantro, chopped
  • 2 handfuls thai basil, chopped
  • 2 green onions, chopped
  • 2 handfuls mint leaves
  • 2-3 carrots, chopped into long thin sticks
  • 2 persian cucumbers, chopped into long thin sticks
  • 2 handfuls bean sprouts
  • 2 tbsp peanuts, crushed and toasted
  • 2 tsp sesame oil
  • Sambal Oelek, for garnish
Directions:
  1. Add a few tablespoons of the lemongrass sauce onto the tofu to coat well.
  2. Heat the vegetable oil in a saute pan and add the tofu and cook on medium high for about 6-7 minutes, turning over in the middle of cooking.
  3. Cook the rice noodles as directed on the package. Drain and rinse the noodles under cold water
  4. Toss the noodles in the rest of the lemongrass sauce and drizzle with sesame oil.
  5. In bowls, top the noodles with the tofu and garnish with basil, cilantro, green onion, carrots, cucumbers, crushed peanuts, bean sprouts, and mint leaves.
Curried Lemongrass Sauce
(makes about 1 cup)
Ingredients:
  • 3-4 cloves garlic, minced
  • 2 inch knob ginger, minced
  • 2 tbsp lemongrass paste
  • 1-2 thai red chilies, boiled and minced
  • 1 tsp ground turmeric
  • 6 tbsp low-sodium soy sauce
  • 1 1/2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 2 tsp palm sugar
  • 2 tbsp fish sauce, to taste

Directions:
  1. Mix all together.

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