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Tangy Firm Tofu Banh Mi
A tangy Vietnamese firm tofu banh mi with bean sprouts and carrots, finished with hoisin sauce, star anise and lemongrass, served over rice noodles.
Ingredients
Instructions
Cube the tofu and season it, then stir-fry over medium-high heat until browned, about 9 minutes.
Add the bean sprouts and carrots, cooking until softened, about 8 minutes.
Stir in the hoisin sauce, star anise, lemongrass and chili for 2 minutes.
Cook the rice noodles separately according to package directions.
Let the tofu simmer for about 20 minutes so the flavors develop.
Taste and adjust the seasoning.
Serve hot over the rice noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
