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Vietnamese · Breakfast

Lemongrass and chilli Tofu Bowl

A fresh take on Tofu Bowl, built on lemongrass and chilli and finished the way we like it. Ready in about 55 min and easily enough for 6 people.

4.5 from 927 cooks
Prep25 min
Cook30 min
Serves6
LevelEasy
Free to cook
Lemongrass and chilli Tofu Bowl
Method

How to cook it

Prep everything first: chop the aromatics, measure the lemongrass and chilli elements, and pat the tofu dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the firm tofu and char until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the rice noodles and the rest of the lemongrass and chilli flavours, letting them cook out for a minute until fragrant.

Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped coriander and serve while hot.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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