Vietnamese Vermicelli Tofu Bowls (vegan, gluten-free)
I love a fresh noodle bowl and one of my favorite things to order at Vietnamese restaurants are their vermicelli bowls. They are super easy to make at home. I think of it as the Vietnamese version of a burrito bowl. You can customize it however way you like too. I made this with some lemongrass tofu, chopped veggies, a delicious vinaigrette, and pickled daikon and carrots. I also added some chopped peanuts for some crunch and it really completes the bowl.
Below is a recipe of how I made the vermicelli tofu bowls and I also included the recipe to Vietnamese pickled daikon and carrots. The pickled daikon and carrots are essential to any Vietnamese bowl/wrap/sandwich. They are so easy to make and taste amazing! You can put it on anything and it lasts for a few weeks in the fridge.
Vietnamese food is one of my favorite types of cuisines. My mom grew up in Vietnam so we grew up eating lots of different Vietnamese food along with Chinese food. It was the best and she always made the most delicious food! These vermicelli tofu bowls are healthy, vegan, gluten-free (if you use tamari in the dressing), and so refreshing.
If you make this, tag me @nutsaboutgreens on Instagram so I can see your creations!
Vietnamese Vermicelli Tofu Bowls (vegan, gluten-free)
Ingredients
Dressing:
- 3 tbsp rice vinegar
- 1/4 cup low sodium soy sauce (or tamari if gluten-free)
- 1 lime, juiced
- 2-3 tbsp coconut sugar (organic cane or brown sugar works too)
- 2 tsp pure maple syrup
- 1 garlic clove, minced
- 1/2-1 tsp chili garlic sauce
- 1 tbsp water
Tofu:
- 1 block extra firm tofu, drained and pressed for 15 minutes
- lemongrass powder
- five spice powder
- salt and pepper
- soy sauce (or tamari)
Bowls:
- chopped lettuce
- 1/2 package vermicelli rice noodles (200 g), cooked to package’s directions
- prepared lemongrass tofu
- pickled daikon and carrots (recipe below)
- pickled red cabbage
- thinly sliced red bell pepper
- cilantro, roughly chopped
- dry roasted peanuts, chopped (optional)
- dressing
Instructions
- Prepare vermicelli noodles according to package’s instructions. Prep veggies you want to use for the bowls. The pickled daikon and carrots recipe is below.
- To make the dressing, add all ingredients into a small bowl. Whisk until everything is combined. Taste and adjust flavors according to your liking. I added a little bit more water.
- To make the tofu, cut tofu into cubes. Spray a pan with avocado or olive oil. Heat on medium high heat and add the tofu cubes once hot. Pan fry until lightly golden brown. Then sprinkle on the seasonings and soy sauce over the top. I didn’t measure. I just sprinkled it all over the tofu. Pan fry a few more minutes until a nice golden brown.
- To assemble the bowls, add some chopped lettuce, rice noodles, tofu, pickled daikon and carrots, pickled red cabbage, sliced bell pepper, cilantro, and peanuts. Drizzle dressing all over the top. Enjoy!
Vietnamese Pickled Daikon and Carrots
Ingredients
- 1 medium sized daikon, peeled (mine was about 7-8 inches long)
- 2-3 medium to large carrots, peeled
- 2 cups water
- 1 cup white vinegar
- 3/4 cup organic cane sugar
- 1/2 tsp salt
Instructions
- Julienne or slice the daikon and carrots into thin matchsticks.
- In a small to medium pot, boil the water. Once boiling, turn off the heat and add the vinegar, sugar, and salt. Whisk until dissolved.
- Put the daikon and carrots into a large mason jar or a few smaller jars. Carefully pour in the vinegar mixture over carrots and daikon until covered. Let it cool for 20 minutes and then screw on the lids and place in the fridge. You can use it after a few hours, but it tastes best the longer it sits. I like to wait to eat it until the next day. Store in the fridge and use within a few weeks. Enjoy!
