Vietnamese Vermicelli Tofu Bowls (vegan, gluten-free)
These easy and healthy Vietnamese vermicelli tofu bowls are flavorful, refreshing, and so delicious. One of my favorite Vietnamese dishes!
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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!
Servings: 4