Chả Cá Lã Vọng Recipe Kit Recipe

Fusion cuisine · 248 calories

Chả Cá Lã Vọng Recipe Kit recipe

About this recipe

Experience the vibrant flavors of Vietnam with our Chả Cá Lã Vọng Kit, a vegetarian twist on a classic dish! This kit includes firm tofu marinated in a fragrant blend of turmeric, garlic, ginger, and lemongrass, sautéed with onions, tomatoes, and red chili for a burst of flavor. Served with steamed rice and garnished with fresh dill and lime, this dish is both hearty and refreshing. Perfect for a quick yet exotic dinner, it’s easy to prepare with our step-by-step instructions. Ready to explore Vietnamese cuisine? Order Now on the AnyFeast website or app and bring the taste of Vietnam to your table!

Ingredients

  • 1 Bunch Fresh Dill (Bunch)
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • - Rajah Whole Red Chillies
  • 100 G Jumbo Garlic 100g
  • - The Tofoo Co. Naked Tofu
  • 500 G Fresh Vine Tomato 500g
  • 3 Pack Fresh Lime Pack Of 3
  • 65G Natoora Root Ginger
  • NaN Tilda Long Grain Rice
  • 1 L Crisp N Dry Oil
  • 190G Natco Garlic & Ginger Paste, 190G
  • NaN Trs Haldi Powder Turmeric

Instructions

  1. 1. Prepare the marinade by mixing 2 tbsp turmeric powder, 1 tbsp ginger garlic paste, 1 tbsp seasoning for sour soup with beef, 1 tbsp dark soy sauce, 1 tbsp sugar, and 2 tbsp cooking oil in a bowl.
  2. 2. Cut 300g of firm tofu into bite-sized cubes and coat them evenly with the marinade. Let it sit for 30 minutes.
  3. 3. Heat 2 tbsp of cooking oil in a non-stick pan over medium heat. Add the marinated tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
  4. 4. In the same pan, add 1 tbsp of cooking oil and sauté 1 finely chopped onion and 2 minced garlic cloves until fragrant, about 2-3 minutes.
  5. 5. Add 1 chopped tomato, 1 sliced red chili, and 1 tbsp of dill leaves to the pan. Cook for another 2 minutes.
  6. 6. Return the tofu cubes to the pan and toss gently to combine with the onion-tomato mixture. Cook for an additional 2 minutes.
  7. 7. Serve hot with steamed rice, garnished with extra dill leaves and a squeeze of lime juice.