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Recipe Vietnamese Noodle Bowl with Lemongrass Tofu

Vietnamese Noodle Bowl with Lemongrass Tofu

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20mins

  • Cooking

    20mins

Vegetarian Healthy Asian Food Rice or Noodle Vegetable Tofu Dinner Lunch Less Than 60 mins

What You Will Need

Ingredients

  • 8 oz. vermicelli noodles 
  • 1 brick firm tofu, cut into 1" triangles
  • 2 Tbsp. vegetable oil
  • 2 cups shredded cabbage mix
  • cilantro, for garnish
  • ½ red bell pepper, thinly sliced
  • ½ green bell pepper, thinly sliced
  • lime wedge, for garnish
  • sesame seeds, for garnish

Seasoning

  • 4 Tbsp. Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce

Sauce Mix

  • 2 Thai chilies, thinly sliced
  • 2 Tbsp. Lee Kum Kee Pure Sesame Oil
  • 1 Tbsp. rice vinegar
  • ½ tsp. honey

Made with
Lee Kum Kee products

Lemongrass Chili Flavored Hoisin Sauce 19 oz, Bottle

Hoisin Sauces

Lemongrass Chili Flavored Hoisin Sauce
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil

How to make it

  1. Cook noodles as directed on the package and set aside.
  2. In a medium sized bowl, mix together tofu and Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce, ensuring that the tofu is covered on all sides. 
  3. In a large skillet over medium high heat, add vegetable oil and begin frying the tofu, turning over on each side to make them even and crispy all around.  
  4. In a medium bowl, combine Thai chilies, Lee Kum Kee Pure Sesame Oil, rice vinegar and honey. Whisk well to combine. 
  5. In the same bowl add the shredded cabbage, mix and give a good toss. 
  6. Divide noodles, tofu, and cabbage mix between 4 bowls. Garnish with cilantro, sliced bell peppers, lime wedges, and sesame seeds. 

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