Bun chay with lemongrass tofu, noodles and raw vegetables

Ingredients

For 1 serving

• Tofu150 g
• Lemongrass10 g
• Rice noodles60 g
• Lettuce60 g
• Cucumber80 g
• Carrots50 g
• Mint5 g
• Tamari1 tablespoon
• Lime juice1 tablespoon
• Agave syrup1 teaspoon
• Peanuts10 g
• Peanut oil2 teaspoons

Contains: nuts, soy,

In season: May – September

Method

1. Bring a small pan of water to the boil, pour it over the rice noodles and leave for 8 minutes, until soft; drain, rinse under cold water and leave to drip.
2. Meanwhile drain and pat dry the tofu and cut into 1 cm slices; remove the outer leaves of the lemongrass and finely chop the white part.
3. Heat the groundnut oil in a frying pan over medium-high heat and fry the tofu with the lemongrass for 3 minutes per side, until golden and crisp.
4. In a small bowl mix the tamari, lime juice, agave syrup and 2 tablespoons of water.
5. Wash the cucumber and lettuce, peel the carrots and cut cucumber and carrots into julienne; tear the lettuce, pick the mint leaves and chop the peanuts.
6. Assemble the bowl with noodles, vegetables, mint and tofu, dress with the sauce and finish with the peanuts.