Vietnamese Mushroom and Tofu Noodle Bowls
with vermicelli / carrots / cucumbers / lime dressing
This refreshingly light noodle bowl got great reviews when it was first featured in Summer 2016. All of the components can be prepared ahead of time for quick assembly at dinner.
Smarts: Southeast Asian dressings are very light and will gather in the bottom of the bowl. Just toss everything together as you eat to keep it coated in dressing.
Smarts: Southeast Asian dressings are very light and will gather in the bottom of the bowl. Just toss everything together as you eat to keep it coated in dressing.
Proteins
Cuisines
Ingredients
Vietnamese Tofu and Mushroom Stir-Fry:
- Tofu, extra-firm - 16 oz , cubed (vacuum packed preferable)
- Honey - 3 Tbsp
- Soy sauce, low-sodium - 4 Tbsp
- Water - 1 Tbsp
- Cornstarch - 2 tsp
- Mushrooms, any button (look for pre-sliced to save time) - 8 oz , sliced
- Oil, cooking - 1 Tbsp + 1 Tbsp
Vietnamese Dressing with Lime:
- Ginger - 1 inch
- Brown sugar - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Soy sauce, low-sodium - 2 Tbsp
- Limes, juice - 2
- Water - 2 Tbsp
- Red pepper flakes (opt) - 1/2 tsp
Vietnamese Mushroom and Tofu Noodle Bowls:
- Noodles, thin rice vermicelli - 3 oz (find these in the ethnic food aisle or sub soba or spaghetti)
- Carrots - 5 oz , matchsticks (look for pre-shredded)
- Cucumbers - 8 oz , matchsticks
- Lettuce, green and small - 1 head , chopped
- Mint, fresh - 8 leaves , chopped
- Peanuts, roasted and unsalted - 1/2 cup
- Vietnamese dressing with lime (ingredients listed separately) - ~3/4 cup
Prep
- Tofu - If tofu is packaged in water, press out liquid first. (Can be done 1 day ahead)
- Make dressing - Grate ginger. Combine with sugar, vinegar, soy sauce (the portion for the dressing), lime juice, water (the portion for the dressing), and red pepper flakes (if using). (Can be done up to 5 days ahead)
- Make stir-fry sauce - Combine honey, soy sauce (portion for stir-fry), water (portion for stir-fry), and cornstarch. (Can be done up to 5 days ahead)
- Mushrooms - Thinly slice mushrooms and remove any tough stems. (Can be done up to 3 days ahead)
- Cook rice noodles - (Double if making Wednesday's dinner.) Cook according to package instructions. If not using right away, rinse noodles under cool water and store in an airtight container. (Can be done up to 3 days ahead)
- Carrots (if not pre-shredded) / Cucumbers - Prep as directed and store in one container. (Can be done up to 3 days ahead)
- Lettuce / Mint - Prep as directed.
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Make
- Heat a wok or saute pan with first part of cooking oil over medium-high heat. Add tofu with some salt and pepper to heated oil and saute until golden brown, 5 to 6 minutes. Transfer tofu to a plate and return wok to heat.
- Heat second part of cooking oil and add mushrooms. Saute mushrooms until golden brown, 3 to 4 minutes. Give stir-fry sauce a stir. Add the tofu back to the pan along with stir-fry sauce. Simmer until sauce thickens and coats tofu and mushrooms, ~2 minutes more.
- Whisk dressing. Taste and season if needed by adding a pinch of salt, sugar, or some lime juice.
- Assemble salads by combining lettuce, noodles, cucumbers, carrots, mushrooms, and tofu in serving bowls. (If noodles were doubled, remember to save half for Wednesday.) Top with mint and peanuts. Pour dressing over salad just before serving and toss well. Enjoy!
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