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Ingredients
Method
- 400g firm tofu, sliced
- 2 tbsp soy sauce
- 1 stalk lemongrass, white part only,
- very finely chopped
- 200g rice vermicelli, cooked and cooled
- 1 carrot, julienned
- 1 cucumber, thinly sliced
- Large handful bean sprouts
- Mint and coriander leaves
- 3 tbsp lime juice
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 red chilli, thinly sliced
- Marinate tofu in soy sauce and lemongrass for 20 mins. Pan-fry in a little oil until golden and crispy on both sides.
- Whisk lime juice, soy, maple syrup and chilli into a dressing. Arrange vermicelli in bowls, top with tofu, carrot, cucumber, sprouts, mint and coriander. Pour dressing over.
35 mins
4 serving
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