Vegan Vermicelli Tofu Bowl with Vietnamese Dressing

Overhead view on a vegan vermicelli tofu bowl served with a Vietnamese dressing.

Vegan Vermicelli Tofu Bowl with Vietnamese Dressing

This vegan vermicelli bowl is filled with tons of fresh + vibrant flavors, colorful ingredients and makes for a healthy and filling lunch or dinner recipe that will make you feel good. Includes vermicelli noodles, crunchy veggies, crispy tofu, aromatic herbs and a super simple vegan Vietnamese dressing.

Prep Time20

Total Time20

Course: healthy, Lunch

Cuisine: asian-inspired

Keyword: Bowl, healthy, salad, Vegan, vegetarian, Vietnamese

Servings: bowls

Calories: 314kcal

Author: Jessica Laroche

Ingredients

For the crispy tofu

454 g extra-firm tofu (or 16 oz)
sesame oil optional, for cooking
salt to taste

For the Vietnamese dressing

¼ cup maple syrup
¼ cup water
¼ cup rice vinegar
½-1 tbsp sambal oelek (red chili paste) or to taste
2 tsp soy sauce
1 large cloves of garlic crushed
½ tsp fresh ginger grated

For the bowl

4 oz thin vermicelli rice noodles or enough for 3-4 bowls
2 carrots julienned or shredded
1 English cucumber julienned or sliced
large handful fresh cilantro and/or mint
¼ cup peanuts

Instructions

Start by making the dressing: in a medium bowl, whisk together the maple syrup, rice vinegar, water, soy sauce, sambal oelek, garlic and ginger. Set aside.
Transfer the noodles to a medium bowl and pour boiling hot water over. Make sure all the noodles are covered and let them soak for 3-4 minutes or until tender (cooking instructions may differ on the brand, follow the directives on the packaging). Once cooked, drain and run cold water over the noodles to stop the cooking process. Set aside.
Drain the tofu and pat dry using a clean towel or a few layers of paper towels. Then, slice into cubes. Warm up a large non-stick pan over medium-high heat with a little sesame oil and then, add the cubed tofu and a pinch of salt. Cook the tofu until browned on most sides, flipping them once in a while, about 10-12 minutes.
Once the tofu looks done, then turn down the heat to medium-low and add 2-3 tablespoons of the dressing to the pan (careful for splashes). Stir to coat all the tofu and cook for 1 minute or so or until most of the moisture is gone. Remove from the heat.
Build the bowl: add the vermicelli noodles to your serving bowls and then, top with the raw veggies and fresh herbs. Garnish with the cooked tofu and peanuts, then drizzle generously the dressing over the salad. You should be able to make 2 large bowls or 3 smaller ones. Enjoy!

Video

Notes

Storage: once assembled, then it is best to enjoy the bowls right away. That being said, you can prepare the dressing, roast the tofu, cook the noodles and clean/chop the veggies ahead of time and keep each component in different containers in the fridge. Then, reheat the noodles and tofu (in the microwave or on the stove) before assembling the bowl and serving. If the noodles are sticking together after storing, then add a splash of water before reheating.
Variations: bowls are so versatile, including this Vietnamese noodle bowl. Feel free to add more fresh veggies, such as purple cabbage, green onion and bean sprouts, and swap the sauce if desired for something else that you like. Check out the blog post for a ton of ideas!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition