Lemongrass and chilli Cauliflower Bowl
Weeknight-friendly Cauliflower Bowl with the lemongrass and chilli we come back to again and...
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.
Free to cook
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.
Weeknight-friendly Cauliflower Bowl with the lemongrass and chilli we come back to again and...
The kind of Vietnamese plate you make on repeat. lemongrass and chilli, a proper grill, and a...
Our tested Roasted Beef Pancakes: light, generous, and balanced with ginger and star anise....
A fresh take on Tofu Pudding, built on caramel and pepper and finished the way we like it....