Vietnamese Lemongrass Tofu Noodle Salad

Instructions

1. 1

   Put the rice vermicelli noodles into a large heatproof bowl. Pour boiling water over the noodles until fully submerged, and let them sit for 5 minutes until tender. Drain the noodles well in a colander and rinse thoroughly under cold running water to stop the cooking process.

2. 2

   Pat the firm tofu dry with clean paper towels to remove excess moisture and prevent hot oil splatters. Cut the dried tofu into neat 2 cm cubes using a sharp knife on a cutting board, ensuring even pieces for cooking.

3. 3

   Place a skillet over medium-high heat and add the toasted sesame oil. Heat the oil for 1 minute until it is hot, shimmering, and coats the bottom of the pan evenly before adding any ingredients.

4. 4

   Add the tofu cubes and minced lemongrass to the hot skillet. Fry over medium-high heat for 6 to 8 minutes, turning the tofu pieces occasionally with a wooden spoon until all edges turn a deep golden brown.

5. 5

   Drizzle half of the soy sauce directly over the sizzling tofu in the pan. Reduce the heat to medium and stir continuously with a wooden spoon for 1 minute until the sauce completely evaporates and coats the tofu.

6. 6

   Divide the cold rinsed noodles into 4 serving bowls. Top each bowl with the carrot and cucumber salad mix, warm lemongrass tofu, and coarsely crushed peanuts, then drizzle the remaining soy sauce over everything to serve.

Serve with

Sauce

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Drink

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