One-Pot Crunchy Vietnamese Lemongrass 'Pizza' with Zesty Peanut Sauce
This innovative one-pan dish features a crispy rice cake base topped with aromatic lemongrass tofu and vegetables, all drizzled with a rich, creamy peanut sauce. It's a fusion of Vietnamese flavors with the satisfying crunch of a pizza, perfect for a quick and flavorful meal.
Ingredients
Ingredients
- 2 tbsp vegetable oil divided
- 1 block firm tofu pressed and cut into 1/2-inch cubes
- 2 tbsp lemongrass finely minced (white part only)
- 2 cloves garlic minced
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp sugar
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 4 large rice paper sheets or pre-made rice cake rounds
- 1/4 cup creamy peanut butter
- 2 tbsp lime juice
- 1 tsp sriracha optional for heat
- 2 tbsp water
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The base will soften but can be reheated in a dry skillet to regain some crispness. Make-Ahead: Prepare the tofu filling and peanut sauce up to 2 days in advance. Assemble and cook just before serving for the best texture. Variations: Substitute tofu with chickpeas or tempeh. For a different base, use large lettuce cups or tortillas. Serving Suggestion: Serve with extra lime wedges and a side of pickled vegetables for a complete Vietnamese-inspired meal.