Tofu lemongrass Vietnamese mint stir-fry recipe Recipe - Better Homes & Gardens Australia

Ingredients

• 2 Tbsp fish sauce
• • 2 Tbsp kecap manis
• Finely grated zest and juice of 1 lime
• 1 stalk lemongrass, white stem only, very finely chopped
• 1 tsp nely grated ginger
• 200g shelf-fresh Singapore noodles
• 2 Tbsp peanut oil
• • 500g rm tofu, cut into 2cm cubes, patted dry
• 2 cloves garlic, crushed
• • 4 green shallots, cut into 4cm lengths
• • 1 bunch choy sum, leaves separated and roughly shredded, stalks thinly sliced
• • 1⁄2 red capsicum, thinly sliced
• 1⁄3 cup dry roasted almonds
• • 1⁄2 cup Vietnamese mint leaves
• Micro herbs, to serve