Lemongrass Tofu Vermicelli Bowl $10.95

Vegan - Nut free - Spicy (mild)

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Lemongrass Tofu Vermicelli Bowl by Chef Steve Shafer

Chef Steve Shafer

Chef Steve Shafer

• Alum of Tanaka San, Lion Head
• A decade of experience in professional kitchens
• Experienced in Thai, Vietnamese, Chinese cuisines

Circle border i Description

Lemongrass-marinated grilled tofu, pickled daikon and carrot, cucumber, and a mix of fresh herbs are set upon a bed of fresh rice vermicelli noodles and chopped green leaf lettuce. Finishing this dish is a side of soy chili dressing.

  • ⓞ Oven chicken, 350F 8-12 min
  • ⓜ Microwave chicken 1-2 min, noodle 30 sec-1 min
  • Do not heat lettuce, cucumber or herbs

Ingredients Ingredients

lemongrass tofu (soy, dark soy, lemongrass, brown sugar, lime juice, garlic, canola oil), organic spring mix, pickled carrot and daikon (daikon, carrot, vinegar, sugar), cucumber, mint, cilantro, shiso, vegan Nuoc Cham Sauce (soy sauce, rice vinegar, Thai chili, garlic, palm sugar, lime), rice vermicelli (rice flour, water)

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