Your folders
Your folders
Export 18 ingredients for grocery delivery
Step 1
For the lemongrass tofu, place lemongrass, chilli, garlic, eschalot, fish sauce, sugar, oil, soy sauce and a pinch of salt in a large bowl and stir until sugar is dissolved. Place the tofu onto a shallow tray and pour over the marinade. Set aside for 30 minutes. Heat a large nonstick frypan over medium heat. Drain tofu and cook in batches for 2-3 minutes each side until you get some gnarly caramelisation. Set aside.
Step 2
For the nuoc cham dressing, place all ingredients in a screw-top jar. Close lid and shake until sugar is dissolved. Check seasoning, dressing should be balanced; sweet, sour, salty with a kick of chilli.
Step 3
For the Vietnamese salad with mango, cook vermicelli noodles following packet instructions. Drain, cool under cold water and drain well. Transfer to a large bowl with remaining ingredients and gently toss to combine.
Step 4
Thickly slice tofu and arrange on a serving plate with salad. Scatter with herbs and drizzle with nuoc cham dressing. Serve with lime wedges.
Your folders
choosingchia.com
5.0
(10)
15 minutes
Your folders
cooking.nytimes.com
5.0
(749)
Your folders
finecooking.com
4.7
(3)
Your folders
seriouseats.com
Your folders
thisishowicook.com
15 minutes
Your folders
taste.com.au
4.6
(5)
10 minutes
Your folders
40aprons.com
5.0
(7)
15 minutes
Your folders
thevietvegan.com
4.4
(32)
15 minutes
Your folders
thefoodietakesflight.com
5.0
(7)
25 minutes
Your folders
thefoodietakesflight.com
Your folders
washingtonpost.com
4.0
(2)
25 minutes
Your folders
marionskitchen.com
Your folders
pupswithchopsticks.com
5.0
(24)
15 minutes
Your folders
pupswithchopsticks.com
Your folders
takestwoeggs.com
5.0
(1)
15 minutes
Your folders
gimmesomeoven.com
4.9
(19)
15 minutes
Your folders
iheartumami.com
5.0
(15)
15 minutes
Your folders
cooking-therapy.com
5.0
(15)
30 minutes
Your folders
thesavorychopstick.com
4.9
(13)
18 minutes