Lemongrass Tofu Noodle Bowls
These lemongrass tofu noodle bowls with zesty lemongrass sauce, crispy, oil-free tofu, fresh veggies, and noodles is an easy vegan go-to recipe ready in 45 minutes.
Servings: 4
Calories: 459kcal
Ingredients
- 16 ounces tofu firm or extra firm
- 1 tablespoon lime juice
- 1 tablespoon soy sauce use tamari for gluten-free
- 1 teaspoon maple syrup
- 1 tablespoon cornstarch (see note 1)
- 4 stalks lemongrass peeled and minced, about ½ cup (see note 3)
- ½ cup red onion chopped, substitute with green onions or shallots
- 4 cloves garlic minced or pressed (1 tablespoon)
- 1 tablespoon fresh ginger grated
- 1 small red chili chopped, deseed for less spice
- ¼ cup soy sauce
- ¼ cup lime juice
- 1 tablespoon maple syrup
- 1 cup water
- 1 tablespoon cornstarch
- 8 ounces broccolini (see note 2)
- 10 ounces rice noodles (see note 3)
Instructions
- Press the tofu for 15 minutes. To do this, use a tofu press or place the tofu between two flat surfaces with something heavy on the top.
- Cut the tofu into bite-sized cubes and place it into a bowl. Add 1 tablespoon of lime juice, 1 tablespoon of soy sauce, and 1 teaspoon of maple syrup. Toss to cover all sides of the cubes.
- Cut the ends from the lemongrass stalks and peel the tough outer skin. Cut the stalks lengthwise, then dice them into small pieces.
- Add the lemongrass, garlic, ginger, red chili, soy sauce, lime juice, and maple syrup to a spice grinder or small food processor. Blend until you have a smooth paste.
- In a small cup or bowl, combine 1 tablespoon of cornstarch with 1 cup of water.
- Add the lemongrass paste to a small saucepan over medium heat. Slowly add the cornstarch and water, whisking it with the paste. Simmer the sauce until it starts to bubble and continue simmering on low, stirring occasionally.
- While the sauce simmers, cook the tofu, steam the veggies, and prepare the rice noodles.
How to Air Fry Tofu
- Preheat the air fryer to 375 F (190 C). Toss the tofu with 1 tablespoon of cornstarch. Add the tofu cubes in a single layer and air fry for 12-14 minutes, shaking the cubes halfway through.
How to Bake Tofu
- Preheat the oven to 400 F (200 C). Toss the tofu cubes with 1 tablespoon of cornstarch. Line a baking sheet with parchment paper and add the tofu cubes in a single layer. Bake for 20-25 minutes, flipping the tofu halfway through.
- In a separate pan, lightly steam the broccoli and/or vegetables.
- Prepare the noodles according to the package directions.
- To serve, divide the noodles and sauce between 4 bowls. Add equal portions of the vegetables and tofu.
- Optional garnishes: lime slices, chopped peanuts, chopped cilantro, or sliced green onions.
Notes
- Substitute 4 tablespoons of lemongrass paste for 4 stalks of fresh lemongrass.
- I used an 8-ounce mix of broccolini (tenderstem broccoli) and green beans. You can also use a small head of broccoli, or another veggie mix like baby corn and carrots.
- Use rice noodles, udon or soba noodles, whole wheat noodles, or, if you aren’t a noodle fan, serve this dish with rice.
- The lemongrass paste and/or sauce can be prepared 3-4 days ahead and stored in the refrigerator or frozen for 3 months.
- Tofu can be pressed, cubed, tossed in seasonings and stored overnight. You can also bake or air fry the tofu and store for 3-4 days in the refrigerator.
- Tofu noodle bowls are best served fresh. Store the tofu and sauce separately. Reheat the tofu in the air fryer for a few minutes or wrap it in foil and reheat it in the oven.
Nutrition
Calories: 459kcal | Carbohydrates: 84g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1219mg | Potassium: 292mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1119IU | Vitamin C: 77mg | Calcium: 232mg | Iron: 4mg