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