Vietnamese-style crispy tofu bowl

  • Portion size: Serves 4
  • Hands-on time 30 min
  • Difficulty: easy

Crispy nuggets of tofu are served with chilli rice noodles and plenty of veg in this clean-tasting Vietnamese-inspired bowlful.

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Ingredients

  • 125g rice noodles
  • 2 tbsp chilli sauce of your choice
  • Finely grated zest and juice 1 lime
  • 1 banana shallot, sliced into rings
  • 2 tbsp cornflour
  • ½ tsp flaked sea salt
  • ½ tsp freshly ground black pepper
  • 280g block extra-firm tofu, cut into 0.5cm slices
  • 1 tbsp vegetable oil
  • 1 carrot, sliced into thin strips (use a julienne peeler, if you have one)
  • ¼ cucumber, sliced into thin strips
  • Small handful fresh mint leaves
  • Small handful toasted peanuts
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Method

  1. Put the noodles in a heatproof bowl, cover with freshly boiled water and leave for 2 minutes. Drain and cool under cold running water. In a small bowl, combine the chilli sauce and lime zest and juice, pour half over the noodles and mix to coat.
  2. In a small bowl toss the shallot with 1 tsp cornflour. In a separate bowl mix the rest of the cornflour with the salt and pepper, then add the tofu and toss to coat.
  3. Heat 1 tsp of the oil in a frying pan until hot and fry the shallot for 5-10 minutes until crisp. Scoop out with a slotted spoon and drain on kitchen paper (or see tip).
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  5. Heat the remaining oil in the same pan and fry the tofu, in batches, for 2 minutes on each side until golden and crisp.
  6. To serve, divide the noodles, shallot, fried tofu, carrot, cucumber, mint leaves and peanuts between 2 bowls and pour over the remaining dressing.

Nutrition

  • 404kcals Calories
  • 14.1g (6.1g saturated) Fat
  • 18.1g Protein
  • 48g (7.2g sugars) Carbs
  • 6.3g Fibre
  • 2g Salt

Quick wins & tips

If you don’t want to fry the shallots you can buy ready-cooked crispy shallots from Waitrose and Sainsbury’s.

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