Vegan Tofu Vietnamese Noodle Bowl
4 portions
55mThis rice noodle salad is a common Vietnamese meal that is super light, and full of fresh veggies and herbs. Make it vegan with lemongrass tofu!
What you will need
TOFU MARINADE
14 oz Firm Tofu
2 Cloves Garlic
1 Lime (juice)
2 Tbsp Soy Sauce
2 Tbsp Brown Sugar
1 Tbsp Vegetable Oil
1 stalk Lemongrass
NUOC CHAM
3 Tbsp Soy Sauce
1⁄4 cup Rice Vinegar
2 Tbsp White Sugar
1⁄2 cup Hot Water
2 Garlic Cloves
1 Lime (juice)
pinch Chili Flakes, optional
NOODLE BOWL
7 oz Rice Noodles
2 Carrots
1 Cucumber
1/2 head Iceberg Lettuce
1/2 bunch Cilantro
.5 oz Fresh Mint
1/2 bunch Cilantro
1 Thai Chili, optional
(Nutritional facts 101 calories, 6.78 g fat, 8.8 g carbohydrates, 2.51 g protein, undefined mg cholesterol, 241 mg sodium)How to cook
1
2
Gather and portion ingredients for tofu marinade, nuoc cham sauce, and noodle bowl.
MARINATE TOFU
1
Slice tofu into 1/4 inch slices and add to a bag or tupperware.
2
Bruise the lemongrass with the back of the knife and then roughly chop.
3
Add the lemongrass to the bag with the tofu.
4
Squeeze the juice of one lime into the marinade.
5
Grate or finely chop the garlic to add to the marinade.
6
Pour in the soy sauce and vegetable oil.
7
Add the brown sugar. Seal the bag or container and mix the marinade with the tofu until combined and coated.
8
Finely shred the lettuce.
9
Peel the carrots and julienne.
10
Julienne the cucumber.
MAKE NUOC CHAM
1
Stir to dissolve the sugar in the hot water.
2
Grate or finely chop the garlic. Juice 3 tablespoons of lime juice, about 1 full lime.
3
Add the rice vinegar and soy sauce, and a pinch of red pepper flakes if you like.
4
Cook or soak the rice noodles according to the package instructions. Drain and run cold water over them to stop cooking and cool them down.
5
Add a little vegetable oil to the bottom of a large nonstick skillet and add the marinated tofu. Brown for a few minutes on each side.
6
Drain the noodles and portion into bowls. Top with a handful of mint and cilantro, carrots, cucumber, and a few slices of lemongrass tofu.
7
Dress the noodle bowl with the nuoc cham sauce and serve!
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