Lemongrass Tofu Vermicelli Bowls
Vietnamese vermicelli bowls are such a crowed pleaser. All the different textures and flavors in one bowl create an explosion in the mouth. This recipe is perfect if you're feeding the masses. The tofu and dipping sauce are perfect to prep ahead, after that you'll only need to cut the vegetables and pour hot water over the noodles. That to me is the perfect meal. Simple, delicious, healthy and quick to make. Everyone gets to make their own bowl, which is amazing if your kids are picky eaters. To have your kids involved in the process of setting and prepping the table helps them get excited for what's to come. And hopefully They will choose more than just noodles on their plate, if you get what I'm saying!
LUNCH
10/22/20251 min lezen
Ingredients
Lemongrass Tofu Marinade
1 block firm tofu, pressed and cut into 4 equal pieces
2 stalks lemongrass, finely minced (white part only)
2 cloves garlic, minced
1 small shallot, minced
2 tbsp soy sauce or tamari
1 tbsp maple syrup
2 tbsp lime juice
1 tbsp avocado oil
1 bird’s eye chili, finely minced
Vermicelli Bowl
4 oz rice vermicelli noodles
1 cup shredded romaine lettuce
½ cup thinly sliced cucumber
1 thinly sliced red bell pepper
½ mango, cut into thin strips
½ cup bean sprouts
½ avocado, sliced
¼ cup fresh mint leaves
¼ cup fresh cilantro
Pickled daikon and carrots (optional, for topping)
Nuoc Cham Dipping Sauce
3 tbsp lime juice
2 tbsp water
2 tbsp sugar
1 tbsp soy sauce
3 tbsp vegan fish sauce
1 garlic clove, minced
1 small bird’s eye chili, minced
Instructions:
Tofu
Press the tofu to remove excess moisture, then cut into 4 equal pieces.
In a medium bowl, whisk together lemongrass, garlic, shallot, soy sauce, maple syrup, lime juice, and minced chili.
Add the tofu pieces to the marinade and gently coat.
Cover and refrigerate for at least 15 minutes, or up to overnight for deeper flavor.
Heat avocado oil in a skillet over medium heat.
Add the tofu along with the marinade.
Cook for 5–7 minutes, turning occasionally, until tofu is golden brown and caramelized on all sides.
Remove from heat and set aside.
Vermicelli Noodles
Place the rice vermicelli noodles in a heatproof bowl.
Pour boiling water over the noodles and soak for about 4 minutes (or according to package instructions).
Drain and rinse under cold water to stop the cooking process.
Nuoc Cham Dipping Sauce
In a small bowl, whisk together lime juice, water, sugar, soy sauce (or vegan fish sauce), minced garlic, and chili.
Stir until the sugar is completely dissolved. Set aside.
Assemble the Bowls
Divide the noodles evenly among serving bowls.
Arrange lettuce, cucumber, red bell pepper, mango, bean sprouts, avocado, and herbs around the bowl.
Top with the warm lemongrass tofu.
Add pickled daikon and carrots if using.
Drizzle with Nuoc Cham sauce or serve it on the side for dipping.
Macros per serving:
Calories: 560 kcal
Carbs: 64 g
Fat: 23 g
Protein: 23 g