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.
Ingredients
- 14 oz extra-firm tofu, pressed, cubed
- 2 lemongrass stalks, finely minced
- 4 cloves 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
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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.
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2
Marinate the tofu: toss 14 oz pressed, cubed extra-firm tofu with 2 finely minced lemongrass stalks, 4 cloves 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.
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3
Cook 8 oz rice vermicelli noodles according to package directions. Drain and rinse with cold water. Divide among 4 bowls.
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4
Arrange 4 cups torn green leaf lettuce, 1 julienned English cucumber, and 2 cups fresh bean sprouts over the noodles in each bowl.
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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.
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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.