lemongrass tofu

noodle salad

  • 4 kaffir lime leaves
  • 1 stalk lemongrass, white part only, chopped
  • 2 teaspoons fish sauce
  • 5cm-piece ginger, peeled and chopped
  • 1 teaspoon sea salt flakes
  • 1 cup (250ml) coconut cream
  • 500g firm tofu, cut into 3cm pieces
  • 200g green tea noodles+
  • 3 cups (75g) kale leaves, shredded 
  • 2 teaspoons toasted sesame seeds
  • 2 cucumbers, chopped
  • 2 long green onions (scallions), shredded
  • 1 avocado, quartered
  • coriander (cilantro) leaves and lime wedges, to serve
  1. Place the kaffir lime leaves, lemongrass, fish sauce, ginger and salt in a small food processor and process until finely chopped. Add the coconut cream and pulse to combine. Place half the lemongrass mixture in a large bowl. Add the tofu and toss to coat. Set aside for 10 minutes to marinate. 
  2. While the tofu is marinating, cook the noodles in a large saucepan of boiling water for 3 minutes or until cooked. Drain and refresh under cold water. 
  3. Heat a large frying pan over high heat, add the tofu and cook for 8–10 minutes or until lightly golden. 
  4. Divide the noodles, tofu, kale, sesame seeds, cucumber, onion and avocado between bowls. Top with the remaining lemongrass mixture and coriander and serve with lime wedges. Serves 4

+ Green tea noodles are available from Asian grocery stores and some supermarkets.

Photography: Ben Dearnley 

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