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Vietnamese Noodle Bowls
Ingredients
  • subheading: UNITS USM:
  • SCALE 1x 2x 3x
  • subheading: Lemongrass tofu:
  • 2 garlic cloves, finely chopped
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 2 tbsp coconut sugar
  • 1 stalk lemongrass, minced (*remove the tough outer layer and discard.)
  • 1 block tofu (extra-firm), cut into cubes
  • 2 tbsp avocado oil for frying
  • subheading: Dressing:
  • 3 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp soy sauce
  • 1 tsp coconut sugar
  • subheading: Bowls:
  • ½ pack vermicelli or rice noodles (approx 6 oz), cooked according to package directions
  • 1 cup lettuce, shredded
  • ½ cup purple cabbage, shredded
  • ¼ cup carrots, shredded
  • ¼ cup sliced cucumbers
  • 1 handful cilantro, roughly chopped
  • Lime, sesame seeds hoisin sauce and sriracha to serve (optional)
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