Name: Tofu, lemongrass and Vietnamese mint stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 Tbsp fish sauce; • 2 Tbsp kecap manis; Finely grated zest and juice of 1 lime; 1 stalk lemongrass, white stem only, very finely chopped; 1 tsp nely grated ginger; 200g shelf-fresh Singapore noodles; 2 Tbsp peanut oil; • 500g rm tofu, cut into 2cm cubes, patted dry; 2 cloves garlic, crushed; • 4 green shallots, cut into 4cm lengths; • 1 bunch choy sum, leaves separated and roughly shredded, stalks thinly sliced; • 1⁄2 red capsicum, thinly sliced; 1⁄3 cup dry roasted almonds; • 1⁄2 cup Vietnamese mint leaves; Micro herbs, to serve

Vegetarian or not, you’ll love this zingy noodle dish with healthy tofu and nuts, topped with fragrant fresh herbs.

Looking for more easy stir-fry recipes?

Or more vegetarian dinner ideas?

Ingredients

2 Tbsp fish sauce

• 2 Tbsp kecap manis

Finely grated zest and juice of 1 lime

1 stalk lemongrass, white stem only, very finely chopped

1 tsp nely grated ginger

200g shelf-fresh Singapore noodles

2 Tbsp peanut oil

• 500g rm tofu, cut into 2cm cubes, patted dry

2 cloves garlic, crushed

• 4 green shallots, cut into 4cm lengths

• 1 bunch choy sum, leaves separated and roughly shredded, stalks thinly sliced

• 1⁄2 red capsicum, thinly sliced

1⁄3 cup dry roasted almonds

• 1⁄2 cup Vietnamese mint leaves

Micro herbs, to serve

Method

Combine fish sauce, kecap manis, lime zest and juice, lemongrass and ginger in a bowl. Set aside.

Put noodles in a large bowl and cover with boiling water. Untangle noodles with fork, then drain well. Set aside.

Heat wok over a high heat. When starting to smoke, add 2 tsp peanut oil and swirl pan to coat. Stir-fry 1⁄3 tofu for 2 minutes or until browned. Transfer to a large bowl. Repeat for another 2 batches.
If necessary, carefully wipe wok clean with paper towel in between batches, before adding oil.

Add remaining oil to wok over a high heat. Swirl to coat, then add garlic and shallots. Stir-fry for 1 minute or until shallots start to soften. Add choy sum stalks and capsicum and stir-fry for 1 minute Remove from heat and add noddles.

Return tofu to wok along with choy sum leaves and combined sauces. Stir-fry for 1 minute or until heated through. Stir in almonds and 3⁄4 of the fresh mint. Serve immediately topped with micro herbs and remaining mint.

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Ingredients

Method

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