• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Resources
    • Complete List
    • Freebies
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Meal Delivery
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Coffee Klatch
    • Diane’s Health Journey
    • Subscribe
    • Contact
  • Cookbook
Home » Vietnamese Tofu Noodle Bowl

Vietnamese Tofu Noodle Bowl

November 6, 2014 By Diane Smith Leave a Comment

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Yum
Tweet

This healthy “salad” is really a meal. I absolutely love this Vietnamese tofu noodle bowl. It has great crunch with lots of clean, refreshing flavors. It’s light with a combination of sweetness, tang and spice that is to die for and very satisfying.

Vietnamese Tofu Noodle Bowl

Don’t let the long list of ingredients scare you. It is basically a large bowl filled with thin delicate vermicelli noodles, tossed with cucumber and vegetables. Then it’s piled on top of crunchy lettuce and topped with peanuts.

Add the tangy, sweet dressing, and served with a side of Thai basil, mint, and cilantro. My recipe calls for romaine but you can experiment with various lettuce options to see what you like. Mix a few different kinds of lettuce together for more texture.

Have a look at these plant-based dishes:

  • Tempeh Asian Lettuce Wraps
  • Asian Noodle Salad
  • Vichyssoise Fennel Soup
  • Pita Falafel Sandwich with Tahini Sauce

I know some of you out there love things very spicy and that’s ok. This recipe will allow for the addition of extra peppers and chilies.

Here is a chart will give you an idea of various peppers and heat levels you could add to this bowl.

Making Your Plant-Based Rice Noodle Salad

Baked-tofu

Start by preparing your tofu by either steaming with the vegetables or baking. You can use my baked tofu recipe. While this is cooking, steam the bok choy, carrots, broccoli and mushrooms. You want them to be tender, but still crisp.

Also prepare your vermicelli and dressing. Once everything is ready, start building your bowls, topping with herbs, peanuts, cucumber, and chili sauce.

It’s fun, and so flavorful with a perfect balance of hot, sour, salty and sweet. Oh, and a plant-based, vegan meal you can feel good about.

This Tofu Noodle Bowl recipe calls for rice wine vinegar but just in case you’re not sure what to buy, this video breaks down the difference between rice vinegar and rice wine vinegar. It is also helpful if you ever decide to make veggie sushi.

I’d love to hear your feedback in the comments below for this Vietnamese Tofu Noodle Bowl! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

 

Vietnamese Tofu Noodle Bowl
Print Recipe
4.10 from 10 votes

Vietnamese Tofu Noodle Bowl

This is a perfect balance of hot, sour, salty and sweet. Traditional Vietnamese dressings contain fish sauce, but this one does not. Combine all of the ingredients a bowl and serve.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4 people

Equipment

  • Vegetable Peeler
  • Cutting board
  • Knife
  • Stainless Steel Pot Set
  • Steamer Basket
  • Glass Mixing Bowls with Lids
  • Bowls

Ingredients

  • 1 package vermicelli rice noodles cooked according to package
  • 1 14 oz. block firm organic tofu cut into 1" cubes
  • 4 large leaves romaine lettuce roughly shredded
  • 6 leaves baby bok choy roughly chopped
  • 2 large carrots peeled and cut into matchsticks
  • 3 cups broccoli cut into 1” pieces
  • 1 cup button or baby bella mushrooms halved
  • 1/2 medium cucumber thinly sliced
  • 1 small bunch Thai basil or mint and cilantro
  • 1/2 cup roasted peanuts roughly chopped

Vietnamese Dressing (Nuoc Cham)

  • 1/4 cup fresh lime juice
  • 3 Tbl rice wine vinegar
  • 1/4 tsp sea salt
  • 2 Tbl coconut sugar or 2 Tbl erythritol sugar substitute
  • 1/4-1/2 tsp chili garlic sauce or red chili flakes
Prevent your screen from going dark

Instructions

  • Steam the bok choy, carrots, broccoli and mushrooms until the veggies are crisp tender.
  • Prepare the tofu by either steaming along with the vegetables or by baking as in this Baked Tofu recipe.
  • Mix the dressing ingredients together and serve in a separate bowl.
  • Place the roughly shredded romaine lettuce in the bottom of 4 large bowls. Top each bowl with an equal amount of cooked rice vermicelli.
  • Top the vermicelli with the steamed vegetables and tofu.
  • Arrange the cucumber slices around the bowl.
  • Sprinkle peanuts over the top of each bowl.
  • Place the basil, mint and cilantro in a separate bowl.
  • Serve the dressing and herbs along side of the noodle bowls with extra red chili sauce
  • Each person adds their own dressing and tops with herbs.

Notes

Nutrition

Nutrition Facts
Vietnamese Tofu Noodle Bowl
Amount per Serving
Calories
254
% Daily Value*
Fat
 
14.8
g
23
%
Saturated Fat
 
2.2
g
14
%
Sodium
 
249.2
mg
11
%
Carbohydrates
 
19
g
6
%
Fiber
 
6.5
g
27
%
Sugar
 
6.3
g
7
%
Protein
 
17.7
g
35
%
Vitamin A
 
5550
IU
111
%
Vitamin C
 
70.1
mg
85
%
Calcium
 
560
mg
56
%
Iron
 
8.5
mg
47
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
Pin
Share
Yum
Tweet

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs Of 2021

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Graduate Badge

Christmas

See More →

New Year’s Day

See More →

Game Day

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking