Spicy Lemongrass Tofu Noodles

Instructions

1. 1

   Press the tofu to remove excess water, then cut it into 1-inch cubes.

   ~5 min
2. 2

   In a medium bowl, whisk together soy sauce, fish sauce, rice vinegar, and sesame oil for the sauce.

   ~1 min
3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from the skillet and set aside.

   ~10 min
4. 4

   Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add chopped lemongrass, minced garlic, and sliced chili. Sauté for 1-2 minutes until fragrant.

   ~2 min
5. 5

   Add the cooked tofu back to the skillet along with the prepared sauce. Toss to coat the tofu evenly and let it simmer for 2 minutes.

   ~2 min
6. 6

   Meanwhile, cook the rice noodles according to package directions. Drain well.

   ~7 min
7. 7

   Add the cooked rice noodles to the skillet with the tofu and sauce. Add bean sprouts, fresh mint, and cilantro. Toss everything gently to combine and heat through for about 1-2 minutes.

   ~2 min
8. 8

   Divide the noodle mixture between two serving bowls. Serve immediately with lime wedges on the side.