Lemongrass Tofu Noodle Bowl
A bright, lemongrass-scented tofu bowl with rice noodles, crisp peanut-sesame topping, and a zesty lime drizzle. This dish blends Southeast Asian flavors with a comforting noodle base, balanced by crunchy textures and a glossy, savory sauce.
- Prep Time: 15 min
- Cook Time: 10 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 12 oz firm tofu, pressed and cubed
- 4 oz rice noodles
- 2 stalk lemongrass, white part finely minced
- 2 clove garlic, minced
- 2 tsp grated ginger
- 2 tbsp soy sauce
- 2 tsp lime juice
- 2 tsp brown sugar
- 2 tsp sesame oil
- 2 cup mixed vegetables (carrot ribbons, bell pepper, snap peas)
- 2 tbsp peanut butter
- 2 tbsp chopped peanuts
- 2 tsp sesame seeds
- 2 cup lettuce greens (for serving)
- 4 tsp neutral oil for cooking
- 2 Optional: lime wedges for serving
Instructions
- Cook noodles according to package; drain and rinse with cold water, set aside.
- Sauté tofu in oil in a skillet over medium-high heat until golden, 3–4 minutes per side.
- Add lemongrass, garlic, and ginger; cook 1–2 minutes until fragrant.
- Stir in vegetables; sauté 2–3 minutes until crisp-tender.
- Whisk soy, lime juice, brown sugar, sesame oil, and peanut butter to make sauce.
- Toss noodles with sauce, then fold in tofu and vegetables; sprinkle with peanuts and sesame seeds.
- Serve over lettuce greens with an optional lime wedge for a bright finish.
Chef’s Pro Tips
- Wrap lemongrass in a cheesecloth if chopping finely feels tricky.
- Scatter extra sesame seeds just before serving for crunch.
Serving Suggestions
Pair with a light cucumber salad and a lime wedge to brighten the dish.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently on the stove with a splash of water.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 20 |
| carbs | 64 |
| fat | 18 |
| fiber | 6 |
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