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.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Vietnamese Tofu Noodle Bowl
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.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Vietnamese Tofu Noodle Bowl
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 erythritol sugar substitute or 2 Tbl coconut sugar
  • 1/4-1/2 tsp chili garlic sauce or red chili flakes
Instructions
  1. Steam the bok choy, carrots, broccoli and mushrooms until the veggies are crisp tender.
  2. Prepare the tofu by either steaming along with the vegetables or by baking as in this Baked Tofu recipe.
  3. Mix the dressing ingredients together and serve in a separate bowl.
  4. Place the roughly shredded romaine lettuce in the bottom of 4 large bowls. Top each bowl with an equal amount of cooked rice vermicelli.
  5. Top the vermicelli with the steamed vegetables and tofu.
  6. Arrange the cucumber slices around the bowl.
  7. Sprinkle peanuts over the top of each bowl.
  8. Place the basil, mint and cilantro in a separate bowl.
  9. Serve the dressing and herbs along side of the noodle bowls with extra red chili sauce
  10. Each person adds their own dressing and tops with herbs.
Nutrition Facts
Vietnamese Tofu Noodle Bowl
Amount Per Serving
Calories 254 Calories from Fat 133
% Daily Value*
Total Fat 14.8g 23%
Saturated Fat 2.2g 11%
Cholesterol 0mg 0%
Sodium 249.2mg 10%
Total Carbohydrates 19g 6%
Dietary Fiber 6.5g 26%
Sugars 6.3g
Protein 17.7g 35%
Vitamin A 111%
Vitamin C 85%
Calcium 56%
Iron 47%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com