Vietnamese Noodle Bowls with Lemongrass Tofu
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Choosing Chia · by Jessica Hoffman★ 5.0

Vietnamese Noodle Bowls with Lemongrass Tofu

NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 54%
CARBS 48G34% OF CAL
5G FIBER18G SUGAR24G OTHER
FAT 33G52% OF CAL
5G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vietnamese rice noodle bowls topped with lemongrass-marinated tofu and fresh vegetables like lettuce, cucumber, and cilantro. It's light, fresh, and satisfying with a bright dressing.

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Nutrition & ingredients

Ingredients

serves 2
  • 2 garlic cloves, finely chopped
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 2 tbsp coconut sugar
  • 1 stalk lemongrass, minced (*remove the tough outer layer and discard.)
  • 1 block tofu (extra-firm), cut into cubes
  • 2 tbsp avocado oil for frying
  • 3 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp soy sauce
  • 1 tsp coconut sugar
  • 1/2 pack vermicelli or rice noodles (approx 6 oz), cooked according to package directions
  • 1 cup lettuce, shredded
  • 1/2 cup purple cabbage, shredded
  • 1/4 cup carrots, shredded
  • 1/4 cup sliced cucumbers
  • 1 handful cilantro, roughly chopped
  • Lime, sesame seeds hoisin sauce and sriracha to serve (optional)
PREP
15M
SODIUM
1074MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.