Vietnamese Tofu Noodle Bowl
Tender rice vermicelli noodles topped with golden marinated baked tofu cubes, crisp cucumbers, shredded carrots, and a tangy lime-garlic dressing.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 6
- Cuisine: Vietnamese
- Difficulty: Easy
- Cost: $2.52/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Calorie
- Low-Sodium
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Sugar
- Kosher
- Halal
Tags
- bake
- quick
- fresh
- healthy
- tangy
Ingredients
- 2 package extra-firm tofu (pressed, cubed)
- 8 ounce rice vermicelli noodles
- 1 package shelled edamame
- 2 English cucumbers (thinly sliced)
- 1 cup carrots (matchstick cut)
- 1 tablespoon olive oil
- 3 tablespoon lime juice
- 2 clove garlic (finely grated)
- 0.5 teaspoon salt
- 0.25 cup fresh cilantro (chopped)
- 0.25 cup fresh mint (chopped)
Instructions
- Preheat oven to 425°F. Toss pressed cubed extra-firm tofu with olive oil and half of the salt. Spread across a parchment-lined baking sheet and bake for 15 minutes until lightly golden and firm.
- Bring a large pot of water to a boil. Submerge rice vermicelli noodles, remove from heat, let soak for 4 minutes until tender, then drain and rinse thoroughly with cold water.
- In a small bowl, whisk together fresh lime juice, finely grated garlic, remaining salt, and 2 tablespoons of warm water to create the dressing.
- Divide cold rice vermicelli noodles among six bowls. Top each bowl with portions of baked tofu cubes, thawed shelled edamame, sliced cucumber ribbons, and matchstick carrots.
- Drizzle lime dressing over each bowl and garnish with chopped fresh cilantro and fresh mint before serving.
Notes
Pressing the tofu for 10 minutes with paper towels removes moisture and creates wonderfully crisp baked edges.
Nutrition (per serving)
- Calories: 368
- Protein: 21.1 g
- Carbohydrates: 47 g
- Fat: 10.2 g
- Fiber: 4 g
- Sodium: 239 mg
- Saturated Fat: 1.3 g
- Sugar: 3.3 g