Vietnamese Lemongrass Tofu Rice Noodle Bowl (Bún Đậu Xả)

Ingredients

For 2 portions

• 🍜 150g rice noodles (dry)
• 🧈 300g firm tofu
• 🌿 2 stalks lemongrass
• 🧄 2 cloves garlic
• 🌶️ 1 medium red chilli peppers
• 🥣 3 Tbsp soy sauce
• 🍚 2 Tsp sugar
• 🏺 2 Tbsp sunflower oil
• 🧅 3 medium spring onions
• 🌱 100g bean sprouts
• 🌿 10g fresh mint
• 🌿 10g fresh coriander
• 🍋 2 Tbsp fresh lime juice
• 🥤 60ml tap water
• 🥜 20g peanuts, roasted, unsalted

Method

1. Press the tofu between kitchen paper for 10 minutes, then cut into thin batons.
2. Remove the tough outer layers of the lemongrass and very finely chop the tender inner part. Finely chop 1 garlic clove and half the chilli.
3. Dressing: mix 2 tablespoons of the soy sauce with the lime juice, half the sugar, the water, the remaining garlic (crushed) and the rest of the chilli (sliced). Taste – it should be salty, sour and slightly sweet.
4. Soak or cook the rice noodles as the packet says (usually 3–5 minutes in boiling water), then rinse under cold water and drain well.
5. Heat the oil in a frying pan over medium-high heat. Fry the tofu for 6–8 minutes, turning, until golden on all sides. Add the lemongrass, chopped garlic and chilli and stir-fry for 1–2 minutes until fragrant. Add the remaining soy sauce and sugar and toss until glossy. Slice the spring onions and add them for the last 30 seconds.
6. Divide the noodles between bowls, top with the bean sprouts, tofu and lots of torn mint and coriander.
7. Scatter with the roughly crushed peanuts and spoon over the dressing just before eating. Toss everything together at the table.