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Vietnamese lemongrass tofu vermicelli bowl
Fragrant lemongrass-marinated tofu over cool rice vermicelli with fresh herbs, crunchy veg and a tangy vegan nuoc cham. Light, bright and full of texture.
Serves 4Prep 20 minCook 15 minVegan
Containsgluten · nuts · soy
Protein 16%Carbs 51%Fat 33%
About 907 kcal a serve — 37 g protein, 118 g carbs, 34 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Marinate the tofu
MarinateToss the tofu slices with the minced lemongrass, garlic and soy sauce and leave to marinate for 10 minutes while you prep everything else.
In the bowlMarinate →
10 min
Cook the vermicelli
NoodlesCook the rice vermicelli in boiling water for 4 minutes, then drain, rinse under cold water and set aside.
In the potCook noodles →
4 min
Mix the nuoc cham
DressingWhisk the lime juice, soy sauce, maple syrup and sliced chilli with 2 tablespoons water in a small bowl.
In the bowlWhisk →
Pan-fry the tofu
FryHeat the oil in a frying pan over medium-high heat and fry the marinated tofu for 3–4 minutes each side until golden and caramelised at the edges.
Into the panFry →
8 min · high
Build the bowls
AssembleDivide the vermicelli between bowls and top with cucumber, carrot, lettuce and the hot tofu.
In the bowlAssemble →
Dress and finish
GarnishSpoon over the nuoc cham and scatter with mint and crushed cashews before serving.
On topFinish →
Cook's noteDon't skip caramelising the tofu edges — that's where the flavour is. Finish with plenty of fresh veg and a scatter of cashews.
Estimated per serve
907 kcal · 37 g protein · 118 g carbs · 34 g fatestimates, within ~10%
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