Food

Tofu, lemongrass and Vietnamese mint stir-fry

A vegetarian delight!
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15M
10M
25M

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

Method

1.

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

2.

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

3.

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.

4.

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.

5.

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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