Yields: 2–3 servings
Time: 30–35 minutes (plus marinating time, optional)
🛒 Ingredients:
For the tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon lemongrass paste (or 1 stalk, minced)
- 1 garlic clove, minced
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
For the bowls:
- 4 oz (110g) rice vermicelli noodles
- 1 cup shredded lettuce or cabbage
- 1 small cucumber, julienned
- 1 carrot, shredded or spiralized
- Fresh herbs: mint, cilantro, Thai basil
- Crushed peanuts or cashews (optional)
- Lime wedges
Nuoc Cham–inspired dressing (vegan):
- 2 tablespoons lime juice
- 1 tablespoon soy sauce or vegan fish sauce
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- Optional: 1 small red chili, sliced thin (or chili flakes)
🍽️ Directions:
1. Marinate the tofu:
- In a bowl or bag, mix tofu marinade ingredients. Add tofu cubes and let sit at least 20 minutes (up to overnight in the fridge).
2. Cook the noodles:
- Boil or soak vermicelli noodles according to package. Rinse under cold water and drain.
3. Cook the tofu:
- In a skillet, heat a little oil over medium-high.
- Cook tofu until golden and crispy on all sides (8–10 minutes total).
4. Mix the dressing:
- Stir all dressing ingredients together until combined.
5. Assemble the bowls:
- In bowls, layer noodles, lettuce, cucumber, carrot, herbs, and tofu.
- Drizzle generously with dressing and sprinkle with crushed nuts.
✨ Optional Add-Ins:
- Pickled daikon & carrot
- Sriracha or chili oil drizzle
- Grilled mushrooms or crispy shallots
Let me know if you’d like a shrimp or chicken version of this dish, or a shortcut version using pre-marinated
