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

  1. Cook noodles according to package; drain and rinse with cold water, set aside.
  2. Sauté tofu in oil in a skillet over medium-high heat until golden, 3–4 minutes per side.
  3. Add lemongrass, garlic, and ginger; cook 1–2 minutes until fragrant.
  4. Stir in vegetables; sauté 2–3 minutes until crisp-tender.
  5. Whisk soy, lime juice, brown sugar, sesame oil, and peanut butter to make sauce.
  6. Toss noodles with sauce, then fold in tofu and vegetables; sprinkle with peanuts and sesame seeds.
  7. 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
calories520
protein20
carbs64
fat18
fiber6

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