Vietnamese Noodle Bowl with Crispy Tofu, Lettuce, Cucumber & Cilantro
- Time
- 40 min
- Serves
- 4
- Style
- Default auto-gluten-free
Ingredients
- 1 headbutter (Boston) lettuce
- 2 mediumcarrots
- 1 small bunchcilantro
- 1English cucumber
- 2 (12 oz) pkgextra firm tofu
- 2 clovesgarlic
- 1 small bunchgreen onions (scallions)
- 1jalapeño pepper
- 4limes
- brown sugar
- chili-garlic sauce
- cornstarch
- fish sauce
- flat rice (pad thai) noodles
- tamari soy sauce
- toasted sesame oil
Cookware
- baking sheet pan
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- grater
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- nonstick skillet
- tongs
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 626
- Protein
- 25g
- Carbs
- 96g
- Fat
- 18g
- Fiber
- 6g
- Sodium
- 188mg
Method
Log in needed to view all details.