Lemongrass Tofu Bánh Mì | The Wicked Kitchen
Chef Chad Sarno builds a flavor bomb of a Vietnamese style bánh mì sandwich using lemongrass glazed and baked tofu, a fresh Thai basil aioli, crisp red onion, quick pickled cucumbers and jalapeños, avocado and fresh cilantro. Check it out! Baked tofu recipe below!
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LEMONGRASS TOFU RECIPE | Kitchen Time with Anna
LEMONGRASS TOFU RECIPE | Kitchen Time with Anna
Ingredients are:
1/2 kl tofu
2 cloves garlic
1 white onion
1 red bell pepper
1 green bell pepper
3 Stalks lemongrass
2 tbsp water
2 tbsp soy sauce
1 tsp sugar
Pinch of pepper
#Howtomake #LemongrassTofu #Recipe
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Lemongrass Tofu and Rice Noodles (Bun Dau Hu Xao)
A vegetarian version of the classic Vietnamese noodle dish, this replaces the beef with healthy tofu. Serve the traditional way over thin rice noodles, as a stir-fry or toss together and enjoy as a cold noodle salad.
Written recipe:
Links to other recipes:
Rice Vermicelli
Carrot and Radish Pickles
Honey Soy Dipping Sauce
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Ingredients:
14 oz firm tofu
1 small leek
1/2 Tbsp vegetable oil
2 Tbsp minced lemongrass
1 Tbsp soy sauce
1 Tbsp vegetarian stir-fry sauce
4 oz bean sprouts
1/8 tsp ground black pepper
2 Tbsp crushed roasted peanuts
20 oz cooked rice vermicelli/thin rice noodles
Serve with fresh greens (mint, cilantro, chopped green leaf lettuce), carrot and radish pickles, red chilies, lime wedges and your choice of vegetarian dipping sauce.
Yields: 4 servings
Nguyên liệu:
400 g đậu hũ cứng
1 cây tỏi tây (leek)
½ m. canh dầu ăn
2 m. canh sả bằm
1 m. canh xì dầu
1 m. canh nước sốt xào chay
100 g giá
1/8 m. cà phê tiêu xay
2 m. canh đậu phộng rang giã dập
550 g bún
1 bó rau húng cây, nhặt và rửa
1 bó rau ngò, rửa rau xà lách cắt nhỏ
½ chén đồ chua
Ớt đỏ
1 trái chanh, cắt miếng
Dùng với nước chấm chay: Honey Soy Dipping Sauce
Cho: 4 phần ăn
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This easy recipe puts the 'YUM' IN TOM YUM SOUP
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LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN TOM YUM SOUP RECIPE TODAY!
LAY HO LAY HO! I hope you're keeping warm during this cold winter! I've got you covered with a super yummy recipe today - it's salty, tangy, sweet, spicy, and absolutely delicious. Join me in this episode and learn how to make a quick and tasty tom yum soup recipe right at home. Let's begin
Ingredients:
2 sticks lemongrass
1 red bell pepper
1 green bell pepper
1 red onion
1 cup cherry tomatoes
1 medium piece galangal
1 red Thai chili pepper
6 lime leaves
2 tbsp coconut oil
1/4 cup red Thai curry paste
1/2 cup coconut milk
3L water
150g shimeji mushrooms
400ml canned baby corn
5 tbsp soy sauce
2 tbsp maple butter
2 tbsp tamarind paste
2 limes
2 sticks green onion
few sprigs cilantro
Directions:
1. Peel the outer layer of the lemongrass and bash the end with the butt of a knife
2. Chop the bell peppers and red onion into bite sized pieces. Slice the cherry tomatoes in half
3. Roughly chop the galangal, red chili, and tear the line leaves with your hands
4. Add the coconut oil and curry paste to a stockpot and heat it up to medium heat
5. When the paste begins to sizzle, stir it around for 4-5min. If it starts to look dry, add 2-3tbsp of the coconut milk into the pot
6. When the paste looks very soft, a deep red colour, and most of the liquid is evaporated, add in the coconut milk. Give the pot a good stir
7. Add in the 3L of water, lemongrass, galangal, lime leaves, and chili pepper
8. Cover the pot and bring to a boil. Then, turn it to medium low and simmer uncovered for 10-15min
9. Remove the solid ingredients (or keep them, it's up to you)
10. Add the bell peppers, red onion, tomatoes, mushrooms, and corn to the pot
11. Add the soy sauce, maple butter, tamarind paste, and the juice of 2 limes
12. Give the pot a good stir and turn the heat to medium high. Once it comes to a boil, it's done
13. Serve topped with freshly chopped green onions, cilantro, and some lime extra lime wedges
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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