Delicious, quick, and authentic. These tofu vermicelli bowls are a filling, vegetable forward dish that will bring you straight into a Vietnamese restaurant, only completely plant based!
Try using my Homemade Vegetable Spring Rolls in the recipe! They have incredible flavour and hold up well to all the wet ingredients in this bowl.
To Make Tofu Vermicelli Bowls
To Make the Marinated Tofu
In a medium bowl, tear 1 block of pressed tofu into bite sized pieces. Toss with 1 tbsp lime juice, 1 tbsp vegetarian oyster sauce, 2 tbsp soy sauce, 1 minced clove of garlic, and 1 tsp of chili paste. Cover and set aside to marinate for 20 minutes.
Once the tofu has finished marinating, heat a large non-stick skillet over medium-high heat with 1 tbsp vegetable oil. Pan fry with the marinade until lightly browned on all sides. Set aside to serve.
Nước Chấm
Prepare the Nước chấm; mix 9 tbsp of water and 3 tbsp of sugar until dissolved, then add 1 ½ tbsp lime juice, 3 tbsp vegatarian oyster sauce (or mushroom stir fry sauce), 3 minced cloves of garlic, and 2-4 tps of chili paste. Set aside to serve.
Prep Bowl Ingredients and Optional Toppings
Prepare your toppings and set aside. I prefer bean sprouts, cabbage, carrots, bell peppers, and cucumber but you may also wish to use cilantro, green onions, limes, and fresh basil/mint. Cook vegetable spring rolls to box directions or thaw and reheat your homemade rolls in the oven or air fryer.
Meanwhile, bring a large pot of water to a boil. Once it has boiled, turn off the heat and add half a pound of noodles. You do not want them to simmer/boil because they will release their starch and get sticky. Let them soak in the almost boiling water for 7-10 minutes.
Check on the noodles. If they are still uncooked, pour boiling water over them or place them over some heat on the stove (if using a stove-top safe dish).
Serve about 1 cup of cooked noodles each, top with sprouts, carrots, cucumber, bell peppers, tofu, and spring rolls to personal taste. Top with approx. 1/4 cup Nước chấm and garnish as desired.
Vegan Vietnamese Tofu Vermicelli Bowls
Ingredients
Tofu
- 1 (350 g) package organic extra-firm tofu, pressed
- 1 tbsp lime juice
- 1 tbsp vegetarian oyster sauce*
- 2 tbsp soy sauce*
- 1 clove garlic, minced
- 1 tsp chili paste, sambal oelek or fresh minced
- 1 tbsp vegetable oil, for frying
Nước Chấm
- 9 tbsp water
- 3 tbsp white sugar
- 3 tbsp vegetarian oyster sauce/mushroom stir fry sauce*
- 1 ½ tbsp lime juice
- 3 cloves garlic, minced
- 2-4 tsp chili paste, sambal oelek or fresh minced chilis
Bowls
- 225 g dry rice stick noodles
- 1 ½ cups bean sprouts, rinsed
- 1 cup cabbage, thinly sliced and blanched (or thinly sliced lettuce)
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- ½ cucumber, thinly sliced
Optional Toppings
- vegetable spring rolls*
- fresh cilantro, chopped
- green onions, sliced
- sriracha
- chili paste
- vegetarian oyster sauce*
- limes, sliced
- fresh mint
Directions
Tofu
- In a medium bowl, tear the block of pressed tofu into bite sized pieces. Toss with lime juice, oyster sauce, soy sauce, garlic, and chili paste. Cover and set aside to marinate for 20 minutes.
- Once the tofu has finished marinating, heat a large non-stick skillet over medium-high heat with 1 tbsp vegetable oil. Pan fry with the marinade until lightly browned on all sides. Set aside to serve.
Nước Chấm
- Prepare the Nước chấm; mix the water and sugar until dissolved, then add the lime juice, oyster sauce, garlic, and chili paste. Set aside to serve.
Prep Bowl Ingredients and Optional Toppings
- Prepare the toppings and set aside. Cook vegetable spring rolls to box directions or thaw and reheat your homemade rolls in the oven or air fryer.
- Meanwhile, bring a pot of water to a boil. Once it has boiled, turn off the heat and add the noodles. You do not want them to simmer/boil because they will release their starch and get sticky. Let them soak in the almost boiling water for 7-10 minutes.
- Check on the noodles. If they are still uncooked, pour boiling water over them or place them over some heat on the stove (if using a stove-top safe dish).
- Serve about 1 cup of cooked noodles each, top with sprouts, carrots, cucumber, bell peppers, tofu, and spring rolls to personal taste. Top with approx. 1/4 cup Nước chấm and garnish as desired.
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