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Lemongrass Tofu Vermicelli Bowl

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

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. 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. 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. 3

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

  4. 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. 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. 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.

Questions

How long does Lemongrass Tofu Vermicelli Bowl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Lemongrass Tofu Vermicelli Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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