Start by preparing the tofu. In a large sauté pan or wok, warm the oil over medium heat. Add in the lemongrass, garlic, ginger and chilies, and let the ingredients warm and meld together for 2 to 3 minutes.
Meanwhile, in a small measuring jug or cup, combine the fish sauce, gluten-free soy sauce and runny honey, and whisk together.
Add this mixture to the pan and allow to cook with the other ingredients for 1 minute before adding the tofu cubes to the pan.
Stir fry all of this together for 3 to 4 minutes on medium heat, until the tofu has absorbed some of the liquid and flavors. Turn off heat and set aside.
Prepare the dressing by combining the hot water and sugar in a small measuring jug or cup, and stir until all the sugar has been dissolved. Add in the fish sauce and lime juice, and whisk together. Set aside.
To assemble the bowls, split the cooked rice vermicelli noodles between 2 deep bowls. Arrange the cucumber stalks and shredded carrots alongside each other on top of the noodles, being sure to leave room in the center for the tofu.
Next, evenly distribute some of the tofu mixture on top of the noodles between the two bowls, being sure to get some of the sauce and all of the goodies at the bottom of the pan—like all the delicious garlicky, gingery lemongrass and chilies.
Garnish with a sprinkling of chopped peanuts and fresh cilantro. Place a nice handful of mint in each bowl for each person to tear and some of the lime wedges to enjoy, to your preference.
To finish, drizzle some of the dressing over top of the bowl and enjoy.
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