LEMONGRASS BROTH TOFU AND RICE NOODLES
We made this one the other day from a craving for a warm yet light meal and it hit the spot! Most of the ingredients were on hand too, which sometimes is the trip-up with asian inspired recipes. A recipe calls for heaps of ingredients you don’t usually have on hand and perhaps won’t use again for a while so they kind of go to waste? Not in this one though.
We’ve substituted out ingredients like kaffir lime and used whole limes, and tamari in place of fish sauce too to make it super easy for you. If you want to use up the extra cloves (of course you could keep making the recipe and that would use them too!) pop them into a little cloth pouch and tie with string, then place in your pantry to ward off the pantry moths as the months warm up!
LEMONGRASS BROTH WITH TOFU AND RICE NOODLES
GF : DF : SF : V
8 cups vegetable broth
1 whole clove
2cm ginger, peeled and sliced
2 sticks lemon grass
1 cup chopped coriander stalks, leaves reserved
1 teaspoon sea salt
3cm piece lime zest + juice of half a lime
1 tablespoon nutritional yeast (optional but delicious)
300g tofu, sliced in 1cm thick pieces
2 tablespoon tamari
1 tablespoon rice malt syrup
80g vermicelli rice noodles
4 baby bok choy, ends trimmed
1/4 bunch coriander leaves, picked
1/4 cup mint leaves
Red chilli, sliced
Lime wedges to serve
Place all ingredients for the broth in a large saucepan, pop the lid on and bring to a simmer for 45 minutes. Whilst broth is simmering, prepare the remaining ingredients to add to the dish. Marinate the tofu in tamari and rice malt syrup, then sear 2 minutes on each side and set aside. The tofu should be a lovely golden colour. Cook the vermicelli in boiling water according to packet instructions, drain and set aside. Once the broth is simmered, drop the bok choy in to blanch a few minutes, then divide the soup between 4 bowls. Top with noodles, tofu, herbs, chilli and lime and serve.