Lemongrass Tofu

Ingredients

• 200g Flat rice noodles
• 1 tbsp vegetable oil
• 3 spring onions, cut into 3cm batons
• 1 shallot, diced
• 3 cloves garlic, minced
• 2 stalks of lemongrass, finely chopped
• ½ tsp dried red chilli flakes
• 500g fresh tofu, cut into 6mm lengths
• 3 tbsp LKK Premium Soy Sauce
• 1 long red chilli, finely sliced
• 1 bunch of coriander
• 1 lime

Method

1. Add oil to a frypan on medium heat and fry tofu strips until golden in colour, set aside.
2. Cook rice noodles to packet directions and set aside.
3. Using the same frypan as before, continue with medium heat, and saute the diced shallot in a small amount of oil until translucent. Add garlic, chopped lemongrass, spring onions and red chilli flakes, and stir while cooking until the lemongrass becomes fragrant.
4. Add the tofu and soy sauce and stir fry, mixing well allowing the tofu to absorb the flavour (about 5 minutes).
5. Serve over rice noodles and garnish with chopped chilli, coriander and a wedge of lime.


Product used in recipe

• Lee Kum Kee - Premium Soy Sauce