Vietnamese peanut rice and lemongrass tofu

30 MINUTES | SERVES 4 EASY |

When I think of Vietnamese food, it’s fresh herbs that spring to mind. The coriander in this dish is essential, but ideally you should get the mint and thai basil leaves too.

LEMONGRASS TOFU

lemongrass stalks 3

garlic 2 cloves, finely chopped red chilli 1, deseeded and finely chopped soy sauce 3 tbsp

firm tofu 400g, cut into Ω cm slices rapeseed oil for frying

limes Ω, juiced, 1, wedged

caster sugar 1 tbsp

sesame oil 1 tbsp

RICE jasmine rice 300g unsalted peanuts 100g, finely chopped caster sugar 1 tbsp salt ae tsp SALAD coriander leaves a handful mint leaves a handful thai basil leaves a handful carrot 1 large, grated salad leaves 80g

• Remove any tough outer leaves and slice the lemongrass stalks lengthways. Hit the stalks with the handle of a knife and then chop them finely. In a large bowl, mix the garlic, chilli, soy and chopped lemongrass to form a marinade, add the tofu and mix well.

• Cook the rice, without any salt, following pack instructions.

• For the salad, mix the herbs with the carrot and salad leaves in a large bowl.

• Fry the tofu slices in rapeseed oil in a frying pan for 2 minutes on each side or until golden, then remove onto plates. Pour any remaining marinade into the pan. Add the lime juice, sugar, sesame oil and 2 tbsp water, and cook for 1 minute until saucy.

• Mix the peanuts with the sugar and salt, then stir through the rice. Top the rice with the tofu, the sauce from the pan and the salad. Serve with lime wedges.

PER SERVING 644 KCALS | FAT 23G SATURATES 4G | CARBS 80.8G | SUGARS 16.3G FIBRE 4.1G | PROTEIN 26.3G | SALT 2.5G