Exquisite Vietnamese Vegetarian Lunch – Creamy Lemongrass Tofu with Fresh Spring Rolls & Quinoa

Allergens

Soy, Nuts (substitute for nut allergies)

Ingredients

• 1 lb firm tofu
• 4 stalks lemongrass, bruised
• 2 cups vegetable broth
• 1 tbsp soy sauce (or tamari for gluten
• free)
• 2 tsp sugar
• Salt, to taste
• 1 cup uncooked quinoa
• 8 large rice paper wraps
• 1 cup bean sprouts
• 2 cups shredded carrots and cabbage mix
• 1 cucumber, thinly sliced
• 1/2 cup fresh basil leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/4 cup roasted peanuts, chopped (omit for nut allergies)

Instructions

1. Press the tofu to remove excess liquid. Slice into thin strips and set aside.
2. In a medium saucepan, combine lemongrass, vegetable broth, soy sauce, sugar, and salt. Bring to a boil.
3. Add the tofu slices and simmer for 10 15 minutes until tender. Remove from heat and discard lemongrass stalks.
4. Cook quinoa according to package instructions. Fluff with a fork and set aside.
5. Fill a shallow dish with warm water. Dip one rice paper wrap at a time into the water for a few seconds, then lay flat on a clean surface.
6. Assemble fresh spring rolls with bean sprouts, carrots, cabbage, cucumber, herbs, and tofu slices. Sprinkle chopped peanuts over each roll.
7. Fold in the sides of the rice paper and roll tightly. Cut in half or leave whole.
8. Arrange quinoa on a serving platter, placing spring rolls on top. Garnish with additional herbs and peanuts.

Chef’s Insight

The combination of flavors and textures in this dish creates a sensory experience that will delight your guests

Notes

Feel free to experiment with different vegetables and herbs for a unique twist on this dish