Vietnamese vermicelli bowl
Ingredients
- 1 block tofu
- ½ cup finely chopped lemongrass
- ½ cup onion or shallots
- 2 garlic cloves
- 1 tsp sugar
- ½ tsp ground Chinese five spice
- ¼ Cup oil
- 8 oz vermicelli rice noodles, cooked
- 1 red pepper, sliced into strips
- 1 carrot, cut into matchsticks
- Handful of mint leaves
- ¼ cup fresh lime juice
- 2 tbsp water
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 red chilli
Steps
- Drain and press the tofu.
- Place lemongrass in a food processor and pulse until very finely chopped.
- Add the onion, garlic, salt, sugar, five spice, and pulse until finely chopped.
- Place mixture in a bowl with sliced tofu and let marinate for at least 4 hours.
- Mix lime juice, soy sauce, water, sugar, sesame oil and sliced chilli in a small bowl.
- Grill tofu until browned on both sides.