Mindful Sodexo 
Lemongrass tofu, crushed peanuts, tangy-sweet marinated vegetables, and mint over rice noodles and field greens
Nutrition Facts:
Calories: 430, Carbs: 62 g , Protein: 13 g, Fat: 16 g , Sat. Fat: 1.5 g , Sodium: 150 mg , Fiber: 5 g
Prep Time: 30 to 45 minutes plus 30 minutes for marinating tofu Cook time: 20 to 25 minutes Yield: 4 servings; 1 bowl per serving Difficulty level: Intermediate
Seared Lemongrass Tofu Noodle Bowl
Ingredients
Prepare
Seared Lemongrass Tofu Noodle Bowl
- 8 ounces rice stick noodles
- 4 teaspoons canola oil
- 12 cups spring lettuce mix
- 1/4 cup fresh mint leaves
- 8 ounces Lemongrass Tofu
- 2 cups Nuoc Cham Pickled Vegetables
- 1/4 cup toasted unsalted peanuts
- 1. Bring 4 1/2 cups of water to a boil. Place the rice noodles in a heat-resistant bowl and carefully pour the boiling water over them. Let them soak for 5 to 7 minutes, or until soft and pliable. Drain the noodles and rinse them under cold water.
- 2. Toss the rice noodles with oil.
- 3. Place 3 cups of lettuce into each bowl and top with 1 tablespoon of mint. Divide the noodles evenly among the bowls.
- 4. Top each bowl with 1/2 cup of pickled vegetables with marinade and 2 ounces of tofu.
- 5. Garnish each bowl with 1 tablespoon of toasted peanuts. Enjoy immediately or cover and refrigerate for up to 1 day.
Nuoc Cham Pickled Vegetables*
- 1/2 cup fresh lime juice
- 1/2 cup unseasoned rice wine vinegar
- 1/4 cup water
- 2 tablespoons hot honey
- 2 tablespoons finely chopped fresh garlic
- 1 tablespoon crushed red pepper flakes
- 1/2 cup seedless cucumber, peeled, cored, and diced
- 2 teaspoons thinly sliced green onions
- 1 3/4 cup very thinly sliced carrots
- 1/3 cup very thinly sliced red onions
- 1/2 cup very thinly sliced radishes
- 2 tablespoons finely chopped cilantro
- 2 teaspoons grated fresh ginger
- 2 teaspoons low-sodium soy sauce
- 1. In a small bowl, combine lime juice, vinegar, water, hot honey, garlic, red pepper flakes, cucumber, and green onion until the honey dissolves.
- 2. In a medium bowl, combine carrots, onions, radishes, cilantro, ginger, and soy sauce. Pour the dressing over the vegetables and toss until evenly coated.
- 3. Cover and refrigerate for at least 15 minutes to let the flavors develop or keep chilled for up to 1 day.
Lemongrass Tofu*
- 1/4 cup finely chopped lemongrass
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon finely chopped Thai red chile or Fresno chile peppers
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon ground turmeric
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 pound extra firm tofu, drained, pressed, and cut into 1/2-inch cubes
- 2 tablespoons canola oil
- 1. Preheat the oven to 400 degrees Fahrenheit.
- 2. In a mixing bowl, combine the lemongrass, soy sauce, chiles, red pepper flakes, turmeric, sugar, and salt.
- 3. Add the tofu pieces and toss gently to coat. Cover and refrigerate for 30 minutes to marinate, then drain any excess liquid.
- 4. Toss the marinated tofu with oil and spread it in a single layer on a baking sheet.
- 5. Roast for 20 minutes, turning every 5 to 10 minutes, or until it is golden brown and heated through. Enjoy immediately or refrigerate for up to 2 days.
Chef Tips:
- Use leftover tofu in wraps or grain bowls. It’s also great cold in lettuce cups with a drizzle of hot honey or tossed into a salad with crunchy veggies.
- Use extra pickled vegetables in sandwiches, tacos, or as a topping for grilled chicken, shrimp, or tofu.
- No lemongrass? Substitute with 1/2 teaspoon lime or lemon zest and 1 1/2 teaspoons of juice for every tablespoon of lemongrass.
- No tofu press? No problem! Wrap the tofu block in a clean kitchen towel or paper towels, place it on a plate, and set a heavy pan or can on top. Let it sit for 15 to 20 minutes to press out excess moisture — perfect for getting crisp, golden tofu when cooking.
- Make-ahead: Prep the tofu and pickled vegetables a day early for easy weekday assembly.
- For a family-style meal, serve the noodles, tofu, pickled veggies, and toppings in separate bowls so everyone can build their own noodle bowl just the way they like it.
