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  • Recipe Vietnamese Noodle Bowl with Lemongrass Tofu

Vietnamese Noodle Bowl with Lemongrass Tofu

  • Difficulty
  • Serves
  • Preparation

    20mins

  • Cooking

    20mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

Cook noodles as directed on the package and set aside.
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. 
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.  
In a medium bowl, combine Thai chilies, Lee Kum Kee Pure Sesame Oil, rice vinegar and honey. Whisk well to combine. 
In the same bowl add the shredded cabbage, mix and give a good toss. 
Divide noodles, tofu, and cabbage mix between 4 bowls. Garnish with cilantro, sliced bell peppers, lime wedges, and sesame seeds.