Vegan Tofu Vietnamese Noodle Bowl

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 90 days ago, viewed by 107
yield4 portionstotal time55m

This 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 154 calories, 8.41 g fat, 17.02 g carbohydrates, 3.44 g protein, 0 mg cholesterol, 287 mg sodium)

How to cook

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le bowl.

Gather and portion ingredients for tofu marinade, nuoc cham sauce, and noodle bowl.

MARINATE TOFU

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Slice tofu into 1/4 inch slices and add to a bag or tupperware.

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Bruise the lemongrass with the back of the knife and then roughly chop.

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Add the lemongrass to the bag with the tofu.

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Squeeze the juice of one lime into the marinade.

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Grate or finely chop the garlic to add to the marinade.

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Pour in the soy sauce and vegetable oil.

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e chicken until combined and coated.

Add the brown sugar. Seal the bag or container and mix the marinade with the chicken until combined and coated.

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Finely shred the lettuce.

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Peel the carrots and julienne.

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Julienne the cucumber.

MAKE NUOC CHAM

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Stir to dissolve the sugar in the hot water.

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 full lime.

Grate or finely chop the garlic. Juice 3 tablespoons of lime juice, about 1 full lime.

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 like.

Add the rice vinegar and soy sauce, and a pinch of red pepper flakes if you like.

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and run cold water over them to stop cooking and cool them down.

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.

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d the marinated tofu. Brown for a few minutes on each side.

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.

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lantro, carrots,  cucumber, and a few slices of lemongrass tofu.

Drain the noodles and portion into bowls. Top with a handful of mint and cilantro, carrots, cucumber, and a few slices of lemongrass tofu.

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Dress the noodle bowl with the nuoc cham sauce and serve!

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