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Vietnamese Turmeric Tofu
with mixed herbs / bok choy / rice

Active: 40 Total: 40

This dish exemplifies everything we love about Vietnamese food - layers of contrasting flavors and textures and lots of fresh herbs. Quick-cooking tofu makes this easy to pull off on a weeknight, so you don't have to skip any of the delicious toppings!
Smarts: Cilantro and dill are traditionally used in this dish, but mint also works beautifully here, so feel free to swap it for the dill if you prefer.



White or Brown Rice:
  • Rice, uncooked white or brown - 1 cup
Vietnamese Turmeric Tofu:
  • Tofu, extra-firm - 16 oz , sliced into 1/2" / 1.3 cm "steaks" (vacuum-packed preferable)
  • Peanuts - 1/2 cup , chopped
  • Green onions - 4 stalks , chopped; green and white parts combined
  • Cilantro, fresh - 1 cup , stems removed and roughly chopped
  • Dill, fresh - 1/2 cup , stems removed and roughly chopped (sub fresh mint leaves)
  • Water - 1/4 cup
  • Lime juice - 1/4 cup
  • Soy sauce, low-sodium - 2 Tbsp
  • Sugar - 2 Tbsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Cornstarch - 1/3 cup
  • Turmeric - 3 tsp
  • Salt - 2 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 2 Tbsp + 1 Tbsp
Stir Fried Bok Choy:
  • Bok choy - 1 lb , chopped
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 1 Tbsp
  • Soy sauce, low-sodium - 2 tsp
  • Vinegar, rice - 2 tsp
  • Oil, toasted sesame - 1 tsp


  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 'steaks'. (Can be done 1 day ahead)

  2. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  3. Bok choy / Garlic / Peanuts - Prep as directed and store separately. (Can be done up to 5 days ahead)

  4. Green onions / Cilantro / Dill - Prep as directed. 

  5. Make sauce - In a small bowl, whisk together water, lime juice, soy sauce (portion for tofu), sugar, and red pepper flakes (if using). Stir until sugar is dissolved.

  6. Season tofu - Season tofu steaks with some salt and pepper. Combine cornstarch, turmeric, salt, and pepper in a shallow dish. Dredge tofu in cornstarch mixture, shake off any excess, and set aside on a plate.

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  1. Heat a large nonstick skillet with cooking oil (portion for bok choy) over medium heat. Add bok choy and garlic to heated oil. Saute bok choy until leaves are tender and stalks are crisp-tender, 4 to 5 minutes.

  2. While bok choy cooks, whisk together soy sauce (portion for bok choy), vinegar, and sesame oil. Pour mixture into skillet and toss with bok choy. Season to taste with some salt and pepper if needed and transfer to a serving bowl. Cover to keep warm.

  3. Wipe out the skillet and return to medium heat. Add first portion of cooking oil (portion for tofu) and add tofu to heated oil. Sear until golden brown on each side and heated through, 2 to 5 minutes per side. Transfer to a serving plate.

  4. Return pan to heat and add second portion of cooking oil (portion for tofu). When the oil is shimmering, add green onions and peanuts and saute for about 1 minute. Remove from heat and add cilantro and dill to the pan. Toss everything together to combine.

  5. If rice was made ahead, warm it in the microwave.

  6. Form a bed of rice on each serving plate and top with tofu steaks. Spoon herb mixture over tofu and drizzle with sauce. Enjoy with bok choy on the side.



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