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Tofu, lemongrass and Vietnamese mint stir-fry

A vegetarian delight! - by Better Homes and Gardens
  • 12 Oct 2021
Tofu, lemongrass and Vietnamese mint stir-fry
Prep: 15 Minutes - Cook: 10 Minutes - Easy - Serves 4
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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

  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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