Vietnamese peanut rice and lemongrass tofu


300g (10 ½ oz) jasmine rice

100g (3 ½ oz) peanuts, preferably unsalted

1 tbsp sugar

1 tsp salt


400g (14oz) firm tofu

3 lemongrass stalks

2 garlic cloves,

Finely chopped

1 red chilli, seeded

And chopped

3 tbsp Japanese

Soy sauce

Juice of ½ a lime

1 tbsp sugar

2 tbsp water

1 tbsp sesame oil

Rapeseed(canola) oil, for frying


Fresh herbs-mint,

Coriander and Thai

Basil leaves

1 large carrot, peeled and grated

80g (3 oz) tender

Salad leaves

Lime wedges, to serve


1.Cut the tofu into 5mm (1/4) thin slices and put in a bowl. Remove the lemongrass outer leaves and slice lengthways, hit the stalks with the knife handle, then chop them finely, mix the garlic and chilli with soy sauce and pour the marinade over the tofu.

2.Cook the rice without salt, to pack instructions.

3.Rinse the peanuts if they’re salted. Finely chop them and mix with the sugar and salt.

4.Pluck the herb leaves from the plants and mix them carrot and salad mixture.

5.Fry the tofu in rapeseed oil in a frying pan.

Take out the pieces and plate them. Pour any remaining marinade into the pan. Add the lime juice, sugar, water and sesame oil.

6.Mix the peanut sprinkles with the rice. Top the rice with the tofu, the sauce from the pan and the salad. Serve with the lime wedges.

I used chickpeas instead of peanuts, by roasting the chickpeas in the oven for twenty minutes, then remove from oven and chopped similar to the nuts. And I replaced the rapeseed oil with linseed oil.