Vietnamese dinner

Lemongrass Chilli Tofu Bowl

Name: Lemongrass Chilli Tofu Bowl
Total time: 25 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 300 g Firm tofu, pressed and cubed; 2 whole Lemongrass stalks, finely chopped; 2 whole Garlic cloves, minced; 2 tbsp Tamari (gluten-free soy sauce); 1 tbsp Brown sugar; 1 whole Red chilli, sliced; 140 g Jasmine rice; 150 g Cucumber and carrot, julienned; 1 handful Fresh mint and coriander, lime

Crispy tofu tossed in a fragrant lemongrass-chilli caramel over rice with fresh herbs and crunchy veg. Vegan and vibrant.

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Lemongrass Chilli Tofu Bowl, prepared with Firm tofu, pressed and cubed, Lemongrass stalks, finely chopped, Garlic cloves, minced

25 min · Under 40 min
Beginner
Medium spice
Serves 2
Hob

VeganVegetarianGluten freeDairy freeBalancedHotHealthyFreshCrunchy

Contains: Soy. Always check ingredient labels.

Why you'll love it

Ready in about 25 minutes
Healthy
Fresh
Crunchy

Fits your table

Eating solo

Halve the quantities or keep a portion for tomorrow's lunch.

For two

Written for 2 — just right for two.

With kids

Hold back the heat and add it at the table for grown-ups.

Swaps

Use the serving selector above to scale it for more people.

Ingredients

2 servings

Firm tofu, pressed and cubed300 g
Lemongrass stalks, finely chopped2 whole
Garlic cloves, minced2 whole
Tamari (gluten-free soy sauce)2 tbsp
Brown sugar1 tbsp
Red chilli, sliced1 whole
Jasmine rice140 g
Cucumber and carrot, julienned150 g
Fresh mint and coriander, lime1 handful

Steps

Storage & leftovers

Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.

Nutrition

This dinner leans balanced. We don't publish calorie numbers until they're calculated from real data.

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