Vietnamese Stir-Fried Rice Noodles with Lemongrass Tofu

Name: Vietnamese Stir-Fried Rice Noodles with Lemongrass Tofu
Prep time: 23 min
Cook time: 15 min
Total time: 38 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 14 oz (400 g) extra-firm tofu, drained, pressed 15 minutes, and cut into ¾-inch (2 cm) cubes; 3 stalks (60 g) lemongrass stalks, outer layers and tough tops removed, tender bottom 4 inches (10 cm) very finely minced; 2 cloves (6 g) garlic cloves, finely minced; 2 tbsp (30 ml) soy sauce; 2 tsp (8 g) granulated sugar; ½ tsp (1 g) ground turmeric; ½ tsp (1 g) freshly ground black pepper; 1 tbsp (8 g) cornstarch; 3 tbsp (45 ml) soy sauce; 2 tbsp (30 ml) fresh lime juice, from about 1 lime; 1 tbsp (12 g) granulated sugar; 3 tbsp (45 ml) water; 8 oz (225 g) dried flat rice noodles, ¼ inch (6 mm) wide; 8 cups (1900 ml) very hot water for soaking, brought to a boil, then rested 1 minute; 4 tbsp (60 ml) neutral oil (such as avocado or canola), divided: 2 tbsp (30 ml) for the tofu, 2 tbsp (30 ml) for the noodles; 1 large (60 g) large shallot, thinly sliced; 2 cloves (6 g) garlic cloves, finely minced; 1 medium (100 g) medium carrot, peeled and cut into thin matchsticks; 1 medium (150 g) red bell pepper, seeded and cut into thin strips; 2 cups (150 g) fresh mung bean sprouts, rinsed and drained; 4 scallions (50 g) scallions, cut into 1-inch (2.5 cm) lengths; 1 cup, loosely packed (25 g) mixed fresh herbs (Thai basil, mint and cilantro), leaves picked, large leaves torn; ¼ cup (35 g) roasted unsalted peanuts, roughly chopped (optional); 1 chili (5 g) red Thai chili, thinly sliced (optional); 1 lime (65 g) lime, cut into 4 wedges

From the MyKitchenBank Kitchen

Golden, fragrant lemongrass-turmeric tofu is tossed with chewy flat rice noodles, crisp vegetables and a bright lime-soy sauce, then finished with fresh herbs and crunchy peanuts. It's a fully vegan weeknight stir-fry that comes together in about an hour.

Prep: 23 min
Cook: 15 min
Wait: 25 min
Total: 1 hr 3 min
Makes: 4 generous main-course servings (about 2 cups / 450 g each)

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Ingredients

4 servings

For the lemongrass tofu
14 oz (400 g) extra-firm tofu, drained, pressed 15 minutes, and cut into ¾-inch (2 cm) cubes
3 stalks (60 g) lemongrass stalks, outer layers and tough tops removed, tender bottom 4 inches (10 cm) very finely minced
2 cloves (6 g) garlic cloves, finely minced
2 tbsp (30 ml) soy sauce
2 tsp (8 g) granulated sugar
½ tsp (1 g) ground turmeric
½ tsp (1 g) freshly ground black pepper
1 tbsp (8 g) cornstarch
For the sauce
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) fresh lime juice, from about 1 lime
1 tbsp (12 g) granulated sugar
3 tbsp (45 ml) water
For the noodles and vegetables
8 oz (225 g) dried flat rice noodles, ¼ inch (6 mm) wide
8 cups (1900 ml) very hot water for soaking, brought to a boil, then rested 1 minute
4 tbsp (60 ml) neutral oil (such as avocado or canola), divided: 2 tbsp (30 ml) for the tofu, 2 tbsp (30 ml) for the noodles
1 large (60 g) large shallot, thinly sliced
2 cloves (6 g) garlic cloves, finely minced
1 medium (100 g) medium carrot, peeled and cut into thin matchsticks
1 medium (150 g) red bell pepper, seeded and cut into thin strips
2 cups (150 g) fresh mung bean sprouts, rinsed and drained
4 scallions (50 g) scallions, cut into 1-inch (2.5 cm) lengths
To serve
1 cup, loosely packed (25 g) mixed fresh herbs (Thai basil, mint and cilantro), leaves picked, large leaves torn
¼ cup (35 g) roasted unsalted peanuts, roughly chopped (optional)
1 chili (5 g) red Thai chili, thinly sliced (optional)
1 lime (65 g) lime, cut into 4 wedges

Equipment (7)

14-inch (35 cm) wok or 12-inch (30 cm) deep nonstick skillet
Large heatproof bowl for soaking noodles
Colander
Small bowl for the sauce
Cutting board and sharp knife
Clean kitchen towels or paper towels, plus a heavy pan or can for pressing tofu
Spatula or wok spatula and tongs

Steps

Before you start

Buy extra-firm or firm tofu (not silken); it needs to hold its shape when pressed and fried.
Use dried flat rice noodles about ¼ inch (6 mm) wide, often labeled banh pho or 'rice stick'. Check the package, because some brands need a shorter or longer soak.
Stir-frying moves fast. Have the vegetables cut, the sauce mixed and the herbs picked before you turn on the heat.
Use a large 14-inch (35 cm) wok or a 12-inch (30 cm) deep skillet so the noodles can be tossed without breaking.

1
Press the tofu
- Drain the tofu and set the block on a clean towel or several layers of paper towels.
- Cover with another towel, set a heavy skillet or flat-bottomed pan on top, and weigh it down with a can.
- Press for 15 minutes, then cut into ¾-inch (2 cm) cubes.
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Ready when: The towels are damp and the tofu feels firmer and drier to the touch
Tip: Don't skip pressing. Wet tofu spatters in the pan and never gets golden.
2
Marinate the tofu
- In a medium bowl, stir the minced lemongrass, 2 minced garlic cloves, the 2 tbsp (30 ml) soy sauce, 2 tsp sugar, turmeric and black pepper into a thick paste.
- Add the tofu cubes and fold gently with a spatula until every cube is coated in the yellow paste.
- Leave it while you do the next step.
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Ready when: The tofu is evenly coated with no dry white patches
Tip: Mince the lemongrass as finely as you can. Coarse pieces are woody and unpleasant to chew.
3
Soak noodles, prep vegetables
- Bring the water to a boil, let it rest 1 minute, then pour it over the dried noodles in a large heatproof bowl.
- Push the noodles under the water and soak 8–10 minutes, stirring once or twice.
- Meanwhile slice the shallot, mince the remaining 2 garlic cloves, and cut the carrot, bell pepper and scallions.
- Rinse the bean sprouts, pick the herbs, chop the peanuts and slice the chili if using.
- The tofu marinates during this time.
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Ready when: Noodles bend easily but still have a firm, slightly opaque center; they will finish cooking in the wok
Tip: Don't soak until fully soft. Over-soaked noodles turn mushy and break apart in the wok.
4
Drain noodles, mix sauce
- Drain the noodles in a colander and rinse briefly under cold water to stop the cooking.
- Shake well and let them sit in the colander.
- In a small bowl, whisk the 3 tbsp (45 ml) soy sauce, lime juice, 1 tbsp sugar and 3 tbsp (45 ml) water until the sugar dissolves.
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Ready when: The noodles are loose and not clumped, and the sauce looks clear with no sugar granules
Tip: Drain the noodles thoroughly. Water clinging to them dilutes the sauce and makes the stir-fry soggy.
5
Brown the tofu
- Blot the marinated tofu lightly with a paper towel, then sprinkle with the cornstarch and toss to coat.
- Heat 2 tbsp (30 ml) oil in the wok over medium-high heat for about 1 minute until it shimmers.
- Add the tofu in a single layer and leave undisturbed for 2 minutes.
- Then turn the cubes every 2 minutes for about 6 more minutes.
- Transfer to a plate.
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Ready when: Most sides of the tofu are deep golden and crisp, and the lemongrass bits are fragrant but not blackened
Tip: If the lemongrass starts to darken too quickly, lower the heat to medium. Burnt lemongrass tastes bitter.
6
Stir-fry the vegetables
- Add the remaining 2 tbsp (30 ml) oil to the same wok over medium-high heat.
- Add the shallot and garlic and stir for 30 seconds until fragrant.
- Add the carrot and bell pepper and stir-fry for 2 to 3 minutes.
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Ready when: The shallot is soft and the carrot and pepper are bright but still crisp-tender
Tip: Keep everything moving. The garlic should smell sweet, not scorched.
7
Add noodles and sauce
- Add the drained noodles to the wok and pour the sauce over them.
- Toss constantly with tongs and a spatula, lifting from the bottom, for 2 to 3 minutes.
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Ready when: Noodles are chewy and tender with no hard center, glossy, and have absorbed nearly all the sauce
Tip: If the noodles still feel firm and the pan is dry, add 2 tbsp (30 ml) water and keep tossing 30 seconds.
8
Finish the stir-fry
- Return the tofu to the wok and add the bean sprouts and scallions.
- Toss for about 1 minute, just until the sprouts wilt slightly and everything is hot.
- Remove from the heat.
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Ready when: Sprouts are slightly wilted but still crunchy and the scallions are bright green
Tip: Work gently so the tofu doesn't crumble.
9
Garnish and serve
- Divide among four warm bowls or plates.
- Top with the herbs, peanuts and chili if using.
- Serve right away with a lime wedge on each plate, squeezing it over the noodles just before eating.
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Ready when: The dish is steaming hot and the herbs are fresh and green
Tip: Serve immediately. Rice noodles firm up and stick together as they cool.

Good to know

Tips

Press the tofu well and don't crowd the pan. Leaving cubes undisturbed for the first 2 minutes is the key to a golden crust.
Soak the noodles in hot, not boiling, water and stop while they still have a bit of bite. They finish cooking in the sauce.
Taste the finished noodles before serving. A squeeze of lime brightens them, and a splash of soy sauce adds salt if needed.
For more heat, stir 1 to 2 tsp of chili garlic sauce into the sauce, or serve extra sliced chili on the side.

Make ahead

Press and cube the tofu, mix the marinade and sauce, and cut all vegetables up to 1 day ahead; store separately, covered, in the fridge. Marinate the tofu for up to 8 hours in the fridge for stronger flavor. Soak the noodles just before cooking.

Storage & reheating

Room temperature: up to 2 hours. Fridge: store the noodles in an airtight container for up to 3 days, with herbs and peanuts kept separate. Freezer: not recommended because the noodles turn brittle and the sprouts lose their crunch. To reheat, stir-fry in a nonstick skillet over medium heat with 1 to 2 tbsp (15–30 ml) water for 3 to 4 minutes until steaming hot, or microwave covered with a splash of water for 1 to 2 minutes.

Substitutions

lemongrass stalks → 2 tbsp (about 12 g) frozen or jarred minced lemongrass, plus 1 tsp finely grated lime zest. Fresh gives the best aroma, but frozen minced lemongrass works well. Add the zest if using jarred.
dried flat rice noodles, ¼ inch (6 mm) wide → Thin rice vermicelli (bun). Soak in hot water for only 4 to 5 minutes, since the thinner noodles soften faster and can break more easily.
mixed fresh herbs (Thai basil, mint and cilantro) → Cilantro and mint only, or Italian basil with mint. Thai basil is ideal, but any combination of soft fresh herbs keeps the dish bright.
soy sauce → Tamari or coconut aminos. Use tamari for a gluten-free version, checking that your rice noodles are gluten-free too. Coconut aminos are sweeter, so reduce the sugar slightly.