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Vietnamese noodle bowl

Vietnamese Noodle Bowl with Tofu

A light main meal perfect for summer

Course Main Course
Cuisine Asian, Vietnamese
Keyword noodle bowl
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Author Jamie Durner, Holistic Wellbeing Coach

Ingredients

Marinated Tofu

  • 10 ounces extra firm tofu
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. Vegan fish sauce or mushroom sauce
  • 1 Tbsp. Bragg's Amino Acids or tamari
  • 1 Tbsp. sucanat (evaporated cane juice) or 1/2 tsp. agave nectar
  • 2 tsp. toasted sesame oil
  • 2 tsp. sunflower oil
  • 1 stalk lemongrass white part only, slightly bruised then sliced into pieces

Noodle Bowl Dressing

  • 1/8 cup Vegan fish sauce
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. sucanat
  • 1/4 cup water
  • 1 clove garlic optional
  • 1/4 tsp. red chili sauce or pepper flakes
  • 1 Tbsp. fresh lime juice
  • 1 tsp. sunflower oil

Noodle Bowl

  • 3-4 ounces vermicelli rice noodles
  • 1 carrot julienned
  • 1 cucumber julienned
  • 1/2 daikon radish julienned
  • 2 cups lettuce or spring greens
  • 1 cup bean sprouts optional
  • 1 Tbsp. cilantro chopped
  • 1 Tbsp. mint leaves chopped
  • 1 Tbsp. toasted raw peanuts or pumpkin seeds optional

Instructions

  1. Preheat over to 425 degrees.

  2. Mix the ingredients for the marinade.  Drain and gently squeeze the tofu and cut into 1/2" slices.  Dip in the marinade and place on a sprayed baking sheet.  Continue with all the pieces and pour the remaining marinade over the tofu.  Bake for 7 minutes, flip, and bake another 7 minutes.

  3. Combine the Nuoc Cham sauce ingredients.  If using sucanat, mix well to dissolve.  Adjust to your taste in terms of spiciness, lime and sweetness and set aside.

  4. Prepare the vermicelli noodles according to the package.  Do not overcook!  Rinse under cold water and set aside.

  5. Prepare all the vegetables while the noodles are cooking.

  6. To serve, place the noodles in a bowl and top with the lettuce, vegetables.  and 3-4 pieces of the baked tofu. Drizzle 2-4 Tbsp. of the sauce and sprinkle with the peanuts or pumpkin seeds.  Serve with lime wedges and additional cilantro for garnish.