Lemongrass Tofu Vermicelli Bowl
with nuoc nam / carrots / cucumbers
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.
- 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
- 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
- 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
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)
Make Nuoc Nam - Whisk together garlic, water, sugar, fish sauce, lime juice, and hot sauce. (Can be done up to 5 days ahead)
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)
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)
Cilantro - Prep as directed.
If noodles were made ahead and soaked in water, drain them well.
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).
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!
This was awesome. We added some mango and mint cause we had some around.0 Helpful
Made this for my weekday lunches. My coworkers were jealous :) Held up well in the fridge with bright, crisp flavors.0 Helpful
So delicious! I wasn’t able to buy any lemon grass this week, but it still tasted great substituting lemon juice. I used about half of the fish sauce the recipe called for, if I had used the called amount I think it would have been too much for my preference.0 Helpful
Delicious and relatively easy! A family fave0 Helpful
I loved this! I air-fryed the tofu and it worked great! Used curly noodles instead of the vermicelli. I accidentally used lemon juice and it was quite delightful. Looking forward to having this one again!0 Helpful
Loved the flavours and how light this was ! Delicious.0 Helpful