Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a bowl filled with Vietnamese salad, rice noodles and lemongrass tofu

Vietnamese Noodle Bowls with Lemongrass Tofu

  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 mins
  • Yield: 2-4 servings 1x
  • Category: Entree
  • Method: Cook
  • Cuisine: Vietnamese
  • Diet: Vegetarian

Description

These Vietnamese noodle bowls are loaded with rice noodles, lemongrass tofu, and salad for a simple healthy and delicious meal!  


Ingredients

Scale

Lemongrass tofu:

  • 2 garlic cloves, finely chopped
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 2 tbsp coconut sugar
  • 1 stalk lemongrass, minced (*remove the tough outer layer and discard.) 
  • 1 block tofu (extra-firm), cut into cubes 
  • 2 tbsp avocado oil for frying 

Dressing: 

Bowls:

  • 1/2 pack vermicelli or rice noodles (approx 6 oz), cooked according to package directions
  • 1 cup lettuce, shredded
  • 1/2 cup purple cabbage, shredded
  • 1/4 cup carrots, shredded
  • 1/4 cup sliced cucumbers
  • 1 handful cilantro, roughly chopped
  • Lime, sesame seeds hoisin sauce and sriracha to serve (optional) 

Instructions

  1. Marinade the tofu:  Mix the marinade ingredients together in a shallow dish then add the tofu. Let sit and marinate for at least one hour or overnight 
  2. Cook the tofu: Remove the tofu pieces from the marinade then add to the pan with oil on medium-high heat. Do not discard the marinade sauce. Fry the tofu until golden brown on each side. Once the tofu pieces are browned, discard the lemongrass from the marinate and pour any leftover marinade sauce into the pan with the tofu, and stir to coat. Discard the chunks of lemongrass 
  3. Prep the dressing: Mix the dressing ingredients together. Set aside
  4. Assemble the bowls: Place the noodles at the bottom of the bowl then top with the tofu and salad. Pour the dressing everywhere and garnish with cilantro 

Notes

Don’t forget to remove the outer layer from the lemongrass and cut the inner layers very finely. The outer layer of lemongrass can be very tough and stalky and isn’t enjoyable to eat.

Marinade the tofu for at least 1 hour, though if you have the time I’d recommend letting the tofu marinade overnight. This will really intensify the flavour! If you only marinate it for 30 minutes you won’t get much flavour from the marinade.

Use a non-stick pan to cook the tofu and make sure you’re pan is well coated with oil to prevent the tofu from sticking. You can also alternatively bake the tofu if you prefer at 450 degrees F for 25 minutes, flipping it halfway through.


Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 250
  • Sugar: 3g
  • Fat: 17g
  • Saturated Fat: 2g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 9g

Keywords: Vietnamese noodle bowl, vegan noodle bowl, vermicelli noodle bowl