Spicy Coconut Lemongrass Noodles with Crispy Tofu

Instructions

1. 1

   Press the tofu to remove excess water. Cut the tofu into 1-inch cubes. Pat dry thoroughly with paper towels. (5 minutes)

   ~5 min
2. 2

   Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside. (10 minutes)

   ~10 min
3. 3

   Heat 2 tablespoons of vegetable oil in a frying pan over medium-high heat. Add tofu cubes in a single layer and fry until golden brown and crispy on all sides, about 5-7 minutes per batch. Remove tofu and set aside. (15 minutes)

   ~15 min
4. 4

   Finely mince garlic and shallots. Remove the outer layers of lemongrass stalks, finely chop the tender inner core. Finely chop red chilies and ginger. (5 minutes)

   ~5 min
5. 5

   In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic, shallots, chopped lemongrass, chili peppers, and ginger. Sauté until fragrant, about 2-3 minutes. (3 minutes)

   ~3 min
6. 6

   Pour in the coconut milk and vegetable broth. Add soy sauce, lime juice, brown sugar, and kaffir lime leaves. Bring to a simmer, then reduce heat and let it gently simmer for 5-7 minutes, allowing the flavors to meld. (7 minutes)

   ~7 min
7. 7

   Remove kaffir lime leaves. Add the cooked rice noodles to the sauce. Toss gently to coat. Stir in fresh cilantro and basil leaves. Season with salt and pepper to taste. (2 minutes)

   ~2 min
8. 8

   Serve the noodles immediately, topped with the crispy tofu. (1 minute)

   ~1 min