Hanoi Style Tofu Bowls

Name: Hanoi Style Tofu Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 8 ounce firm tofu (pressed, cut into 1/2-inch cubes); 1 tablespoon cornstarch; 1 tablespoon vegetable oil; 0.25 cup hoisin sauce; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon water; 0.5 teaspoon sriracha; 4 ounce vermicelli rice noodles; 1 carrot (medium, shredded); 0.5 English cucumber (thinly sliced); 0.25 cup fresh cilantro (chopped)

Crispy pan-fried tofu glazed with a savory-sweet sauce, served over quick-cooking vermicelli noodles with a medley of fresh, vibrant vegetables and a bright herb garnish.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: Vietnamese
Difficulty: Easy
Cost: $2.54/serving

Dietary

Dairy-Free
Vegetarian
Vegan
Nut-Free
Egg-Free
Pescatarian
High-Protein

Ingredients

8 ounce firm tofu (pressed, cut into 1/2-inch cubes)
1 tablespoon cornstarch
1 tablespoon vegetable oil
0.25 cup hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon water
0.5 teaspoon sriracha
4 ounce vermicelli rice noodles
1 carrot (medium, shredded)
0.5 English cucumber (thinly sliced)
0.25 cup fresh cilantro (chopped)

Instructions

Pat the pressed firm tofu cubes very dry with paper towels. Toss the tofu with 1 tablespoon cornstarch until evenly coated.
In a small bowl, whisk together 1/4 cup hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon water, and optional 1/2 teaspoon Sriracha. Set aside.
Prepare the vermicelli rice noodles according to package directions, typically by soaking in hot water for 5-7 minutes until tender, then draining.
Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat. Add the coated tofu cubes and pan-fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides.
Pour the reserved hoisin sauce mixture over the crispy tofu. Cook for another 1-2 minutes, tossing to coat the tofu and allow the sauce to thicken slightly.
Divide the cooked vermicelli rice noodles between two bowls. Top with the glazed tofu, shredded carrot, thinly sliced English cucumber, and chopped fresh cilantro.

Notes

Ensure the tofu is thoroughly pressed and patted dry for maximum crispiness.

Nutrition (per serving)

Calories: 495
Protein: 24.8 g
Carbohydrates: 70.1 g
Fat: 13.9 g
Fiber: 7.1 g
Sodium: 1650 mg
Saturated Fat: 2.1 g
Sugar: 22.3 g