LEMONGRASS BROTH TOFU AND RICE NOODLES
We made this one the other day from a craving for a warm yet light meal and it hit the spot! Most of the ingredients were on hand too, which sometimes is the tr
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Cooking tools:
- Microplane
- Citrus press
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Skillet
- Mixing bowl
- Spatula
- Colander
- Ladle
- Serving bowl
- Tongs
- Peeler
Ingredients
- 8 cups vegetable broth
- 1 whole clove
- 2cm ginger, peeled and sliced
- 2 sticks lemon grass
- 1 cup chopped coriander stalks, leaves reserved
- 1 teaspoon sea salt
- 3cm piece lime zest + juice of half a lime
- 1 tablespoon nutritional yeast (optional but delicious)
- 300g tofu, sliced in 1cm thick pieces
- 2 tablespoons tamari
- 1 tablespoon rice malt syrup
- 80g vermicelli rice noodles
- 4 baby bok choy, ends trimmed
- 1/4 bunch coriander leaves, picked
- 1/4 cup mint leaves
- Red chilli, sliced
- Lime wedges to serve
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