Vietnamese Marinated Tofu with Vegetables & Noodles
Preparation time is 15minutes
Cook time is 12minutes
Total time is 27minutes
Serve is for 4 people
Estimated cost per serve is 12.28 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 3 cloves garlic, crushed
- 300grams firm tofu, drained, cut into 2cm cubes
- 100grams vermicelli noodles
- 1 cup bean sprouts, trimmed
- 1 large carrot, peeled, cut into thin strips
- 1 small red chilli, deseeded, finely chopped
- 1 cup coriander leaves
- 1 Lebanese cucumber, cut into thin strips
- 3 cm piece fresh ginger, peeled, finely grated
- 6 green shallots, ends trimmed, thinly sliced
- 3 kaffir lime leaves, spine removed, finely chopped
- 3 limes, juiced
- 1/2 cup peanuts, toasted, finely chopped (to serve)
- 1/2 cup vegetable oil
Method
Step 1 of 4
Pat tofu dry with paper towel. Combine ginger, garlic, shallots, chilli, lime juice and lime leaves in a ceramic bowl. Add the tofu and toss to coat. Cover and refrigerate for 2 hours.
Step 2 of 4
Remove the tofu from marinade with a slotted spoon and reserve marinade. Heat oil in a small saucepan over medium-high heat. Cook one-third of the tofu in batches for 4 minutes or until golden on all sides. Remove to a plate lined with paper towel. Repeat.
Step 3 of 4
Meanwhile, soak noodles in a large heatproof bowl. Cover with boiling water and stand for 15 minutes or until noodles are tender.
Step 4 of 4
Drain and return to bowl. Add carrot, cucumber, bean sprouts, coriander and tofu mixture. Toss to combine. To serve, drizzle with reserved marinade and sprinkle with peanuts.
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