Vietnamese Vermicelli Bowl
These Vermicelli Noodle Bowls are packed with colorful veggies, light and springy noodles, and mouthwatering sesame ginger tofu. You can make this recipe in less than 30 minutes!
Servings: 4
Calories: 435kcal
Ingredients
Sesame Ginger Tofu
- 1 block 14 or 16 oz extra firm tofu, pressed and cut into cubes
- 3 tablespoons soy sauce
- 1 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon freshly grated ginger
- 2 cloves finely minced garlic
- 1 tablespoon maple syrup or honey
Dressing
- 1/4 cup unseasoned rice vinegar
- 1/4 cup soy sauce or tamari*
- 2 tbsp sesame oil
- Juice of 1/2 lime
- 1 tbsp maple syrup
- 1/2 tsp red chili flake
- 1 clove finely minced or grated garlic
- 2 tbsp water
For The Bowls
- 7-8 oz vermicelli noodles
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cucumber julienned or thinly sliced/peeled lengthwise
- handful of mint leaves
- handful of cilantro leaves
Toppings
- fresh chopped peanuts
- lime juice
Instructions
Sesame GingerTofu
- Cut your tofu into bite-sized cubes. Mix up the simple marinade in a small bowl. Add the marinade to the tofu cubes in a large bowl and gently combine by tossing with your hands. Shake or pour off excess marinade before placing tofu cubes into air fryer.1 block, 3 tablespoons soy sauce, 1 tablespoons sesame oil, 1 tablespoon rice vinegar, 1 tablespoon freshly grated ginger, 2 cloves finely minced garlic, 1 tablespoon maple syrup or honey
- Air fry for 400 F for 12-15 minutes, shaking halfway, until golden brown OR Pan fry over medium heat with a dash of sesame oil for 10-15 minutes, flipping occasionally, until golden brown.
Dressing
- Add the dressing ingredients to a mason jar and shake to combine.1/4 cup unseasoned rice vinegar, 1/4 cup soy sauce, 2 tbsp sesame oil, Juice of 1/2 lime, 1 tbsp maple syrup, 1/2 tsp red chili flake, 1 clove finely minced or grated garlic, 2 tbsp water
Noodles
- Soak the noodles in hot water until soft and tender, generally ~ 3 minutes. (Check package instructions for specific soaking time).7-8 oz vermicelli noodles
Assemble
- Place the noodles and at the bottom of each bowl. Top with all of the remaining ingredients.1 cup shredded carrots, 1 cup bean sprouts, 1 cucumber, handful of mint leaves, handful of cilantro leaves
- Drizzle each bowl with some dressing (usually 2-4 tbsp, depending on preference). Top with crushed peanuts and a squeeze of fresh lime juice. Enjoy!
Notes
Tips:
- Vermicelli: These are very thin rice noodles. These noodles are great you do not need to cook them on the stovetop – only soak in water! Some grocery stores don't carry them, so you can always buy them online or at your local Asian market.
- Other options for noodles: udon, pad thai noodles, soba
- Tofu: Use extra firm or super firm tofu for the best texture. You can try out different kinds of tofu for this recipe like my Miso Glazed Tofu or Crispy Asian Tofu!
- Soy sauce: You can sub for tamari or coconut aminos for a gluten-free option!
- Serving for a group: On a large platter, pile all the components of the bowl in different sections and let guests or family serve themselves - it's super fun!
- Other veggie additions: Sliced red pepper, bok choy, red cabbage, radishes, avocado, snow peas, and more!
Nutrition
Calories: 435kcal | Carbohydrates: 59g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Sodium: 1438mg | Potassium: 345mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5480IU | Vitamin C: 8mg | Calcium: 178mg | Iron: 3mg