Lemongrass Tofu Vermicelli Bowl

Name: Lemongrass Tofu Vermicelli Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 14 oz extra-firm tofu, pressed, cubed; 2 lemongrass stalks, finely minced; 4 garlic cloves, minced; 2 fresh red chili or red pepper flakes, minced; 2 tbsp tamari (gluten-free soy sauce); 2 tsp granulated sugar; 3 tbsp neutral oil; 8 oz rice vermicelli noodles, cooked per package; 4 cups green leaf lettuce, torn; 1 English cucumber, julienned; 1/2 cup fresh mint leaves; 1/2 cup fresh cilantro; 2 limes, juiced; 3 tbsp vegan fish sauce or tamari (for dressing); 2 tbsp sugar (for dressing); 1/4 cup warm water; 2 cups fresh bean sprouts

Crispy pan-seared tofu marinated in lemongrass, chili, and garlic, served over cool rice vermicelli with fresh herbs, cucumber, and a bright vegan nuoc cham. A satisfying, plant-based take on the Vietnamese noodle bowl.

35 minEasyServes 4430 cal/serving

VietnameseLunchStovetopVeganDairy-FreeEgg-FreeNut-FreeGluten-FreePork-FreeCorn-Free

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Ingredients

14 oz extra-firm tofu, pressed, cubed
2 lemongrass stalks, finely minced
4 garlic cloves, minced
2 fresh red chili or red pepper flakes, minced
2 tbsp tamari (gluten-free soy sauce)
2 tsp granulated sugar
3 tbsp neutral oil
8 oz rice vermicelli noodles, cooked per package
4 cups green leaf lettuce, torn
1 English cucumber, julienned
1/2 cup fresh mint leaves
1/2 cup fresh cilantro
2 limes, juiced
3 tbsp vegan fish sauce or tamari (for dressing)
2 tbsp sugar (for dressing)
1/4 cup warm water
2 cups fresh bean sprouts

Instructions

1

Make the vegan nuoc cham dressing: whisk 3 tbsp vegan fish sauce or tamari (for dressing), 2 juiced limes, 2 tbsp sugar (for dressing), and 1/4 cup warm water together until sugar dissolves. Set aside.
2

Marinate the tofu: toss 14 oz pressed, cubed extra-firm tofu with 2 finely minced lemongrass stalks, 4 minced garlic cloves, 2 minced fresh red chili or red pepper flakes, 2 tbsp tamari (gluten-free soy sauce), and 2 tsp granulated sugar. Let sit for at least 10 minutes.
3

Cook 8 oz rice vermicelli noodles according to package directions. Drain and rinse with cold water. Divide among 4 bowls.
4

Arrange 4 cups torn green leaf lettuce, 1 julienned English cucumber, and 2 cups fresh bean sprouts over the noodles in each bowl.
5

Heat 3 tbsp neutral oil in a large non-stick skillet over medium-high heat. Add the marinated tofu in a single layer. Cook undisturbed for 3 minutes until a golden crust forms, then turn and cook for another 2-3 minutes until crispy on all sides.
6

Place the hot crispy tofu over the prepared bowls. Garnish with 1/2 cup fresh mint leaves and 1/2 cup fresh cilantro. Drizzle the vegan nuoc cham over each bowl and serve immediately.

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Questions

Do I have to press the tofu for Lemongrass Tofu Vermicelli Bowl?

Yes, if you want it to brown. Step 2 squeezes out water that would otherwise steam the surface and dilute the sauce.

Is there a substitute for lemongrass in Lemongrass Tofu Vermicelli Bowl?

The entry for Lemongrass Tofu Vermicelli Bowl calls for 2 lemongrass stalks, finely minced. In its place: Use the zest of one lemon plus a thin slice of fresh ginger per stalk. It is brighter and less floral, but it fills the same space.

Can I use a different firmness of tofu instead of tofu in Lemongrass Tofu Vermicelli Bowl?

Go firmer, not softer. Extra-firm stands in for firm anywhere; anything softer breaks up when it is fried or stirred. Press it for 15 minutes either way. As written, the entry for Lemongrass Tofu Vermicelli Bowl uses 14 oz extra-firm tofu, pressed, cubed.

How hot is Lemongrass Tofu Vermicelli Bowl?

Moderately. The heat in Lemongrass Tofu Vermicelli Bowl comes from 2 fresh red chili or red pepper flakes, minced. For a milder plate, halve the chili; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Lemongrass Tofu Vermicelli Bowl gluten-free?

Yes. As written, nothing in the ingredient list for Lemongrass Tofu Vermicelli Bowl is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the tamari and the vegan fish sauce.

How many calories are in Lemongrass Tofu Vermicelli Bowl?

One serving (the recipe makes 4) is about 430 calories, with 18 g protein, 48 g carbohydrate and 12 g fat, plus 4 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list.

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