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Lemongrass Tofu Vermicelli Bowl
with nuoc nam / carrots / cucumbers

Active: 40 Total: 60

Inspired by Vietnamese flavors, this light and fresh bowl is great in any season but fits in especially well when the weather is hot outside. A few minutes at the stove is all you need. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Lemongrass Tofu:
  • Tofu, extra-firm - 16 oz, 1/2” / 1.3 cm cubes (vacuum-packed preferable)
  • Lemongrass - 2 stalks, grated or finely chopped
  • Ginger, fresh - 1 tsp, grated or minced
  • Soy sauce, low-sodium - 3 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Honey - 1/2 tsp
  • Oil, cooking - 2 Tbsp
Nuoc Nam:
  • Garlic - 2 cloves, grated or finely chopped
  • Water - 1/2 cup
  • Sugar - 1/4 cup
  • Fish sauce - 2 Tbsp
  • Lime juice - 2 Tbsp
  • Hot sauce (opt) - to taste
Vermicelli Bowl:
  • Noodles, thin rice vermicelli - 6 oz
  • Carrots - 5 oz, grated (look for pre-shredded to save time)
  • Cucumbers - 8 oz, matchsticks
  • Lettuce, romaine - 1 heart, chopped (sub green leaf lettuce)
  • Cilantro leaves - 1/4 cup
  • Peanuts, roasted - 1/2 cup

Nutrition Facts

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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick rectangles or cubes. (Can be done 1 day ahead)

  2. Lemongrass / Ginger / Garlic - Prep as directed. If you have a fine grater like a microplane, use that to finely grate these ingredients. Combine lemongrass and ginger in one container. Store garlic separately. (Can be done up to 5 days ahead)

  3. Make Nuoc Nam - Whisk together garlic, water, sugar, fish sauce, lime juice, and hot sauce. (Can be done up to 5 days ahead)

  4. Marinate tofu - In a shallow baking dish, whisk together lemongrass, ginger, soy sauce, vinegar, toasted sesame oil, and honey. Add tofu and turn to coat in marinade. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)

  5. Cook rice noodles - Cook according to package instructions. If making ahead, store in cold water in the refrigerator to minimize sticking. (Can be done up to 3 days ahead)

  6. Carrots (if not pre-shredded) / Cucumbers / Romaine - Prep as directed. Store separately. (Can be done up to 3 days ahead)

  7. Cilantro - Prep as directed.

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Make

  1. If noodles were made ahead and soaked in water, drain them well.

  2. Heat a large nonstick pan or skillet with cooking oil over medium heat. Add tofu in a single layer and sear on both sides until golden brown, drizzling with marinade as it cooks. This should take 6 to 8 minutes total (if needed, cook the tofu in batches, adding some extra oil between each batch).

  3. Assemble bowls with a bed of lettuce, noodles, carrots, and cucumbers. Whisk dressing and pour over salad until dressed to your liking. Top with warm tofu, cilantro, and peanuts. Serve any extra Nuoc Nam on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (24)
No ratings yet.
Gluten-free (0)
Paleo (4)
Vegetarian (7)

Most Helpful

This was awesome. We added some mango and mint cause we had some around.

By: Margaret
Posted: Jul 01, 2022
Diet: Original
1 Helpful

15 reviews

This was okay. The dressing was very light. I air fried the tofu and it was a little tough. Could be user error. I would be interested in a new version with some tweaks.

By: Barbie
Posted: Sep 20, 2022
Diet: Original
0 Helpful

I was skeptical because I had never made good tofu before, but this was phenomenal! I made it exact to recipe. Was good as leftovers for the next few days too. It’s definitely encouraged me to branch out and try other tofu recipes.

By: Teresa
Posted: Sep 11, 2022
Diet: Original
0 Helpful

I wasn’t a big fan of this meal. The dressing immediately drips to the bottom of the dish and doesn’t coat the noodles well. It was just tough to eat. The tofu was tasty though.

By: Beth
Posted: Aug 07, 2022
Diet: Vegetarian
0 Helpful

I liked this a lot - only thing I added was a bit of avocado. My store didn't have any lemongrass so just had to omit and the marinade still tasted fine to me. Next time, I think I'll try it in spring roll form vs with rice noodles.

By: Sarah
Posted: Jul 27, 2022
Diet: Vegetarian
0 Helpful

This was a weird one for us. It was REALLY hard to eat. The flavors were spot on and we loved the textures but maneuvering it into our mouths was…challenging. This would make a great appetizer but I probably wouldn’t make it as a main course again.

By: Ann
Posted: Jul 14, 2022
Diet: Original
0 Helpful

I made the original version but used pork loin in place of the tofu. We’ve gotta have meat for dinner in our house. It was a delicious meal. The marinade was fantastic.

By: Alana
Posted: Jul 14, 2022
Diet: Original
0 Helpful