Vietnamese Vermicelli Tofu Bowls
Delicious, quick, and authentic. These bowls are a filling, vegetable forward dish that will bring you straight into a Vietnamese restaurant, only completely plant based!
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, toss the torn tofu with the 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.
Notes
Gluten-Free*: Double check ingredients of these items/substitute gluten-free if needed.