Looking for a healthier alternative to the traditional pork vermicelli bowl you normally see in pho restaurants? This Vietnamese tofu vermicelli bowl is exactly what you need to quench that craving! 

We love making this recipe because it is simple and pairs really well with our Lemongrass sriracha. 

Not only is this recipe vegetarian, you can swap out the fish sauce for a vegan option and turn this recipe into a vegan alternative! 

Ingredients for Tofu Stir Fry

  • 12oz. Fried tofu ( or extra-firm soft tofu)
  • 2 Garlic cloves, minced
  • 2 tbsp Lime juice, freshly squeezed
  • 2 tbsp Fish sauce (or mushroom vegan fish sauce)
  • 1 tbsp Coconut aminos (soy sauce)
  • 2 tbsp Brown sugar
  • 2 tsp Fix Hot Sauce Lemongrass Sriracha (or more to taste)
  • 1 1/2 tbsp Vegetable oil
  • 1 Stalk Lemongrass, smashed white part only in big pieces to pick out later
  • 1 Red bell pepper, julienned
  • 1 Medium zucchini, julienned
  • 1 Medium onion, julienned

Ingredients for Nuoc Cham (Vinegar Dressing)

  • 1/2 cup Water
  • 1/4 cup Fish sauce (or mushroom vegan fish sauce)
  • 4 tbsp Rice vinegar
  • 3 tbsp Lime juice, freshly squeezed
  • 2 tsp Fix Hot Sauce Lemongrass Sriracha (or more to taste)
  • 2 Garlic cloves, minced
  • 1/2 tbsp Brown sugar
  • 1 Red Birdseye chili, finely chopped

Ingredients for Vermicelli Bowl

  • 8 oz. Vermicelli noodles
  • 5 oz. Shredded carrots
  • 1 Small cucumber, julienned
  • 3 cups Bean sprouts
  • 1 Jalapeno (optional), juliienned
  • 1 cup Thai basils, whole leaves
  • Cilantro (optional), garnish

Directions:

  1. Marinade the tofu with all of the ingredients (except for the onion, zucchini, and bell pepper) in the tofu stir fry section of the recipe for at least one (1) hour. Cut lemongrass into big pieces to easily discard later.
  2. In a wok set to medium heat, add 1/2 tbsp of vegetable oil. Add your onion, bell pepper, and zucchini. Stir fry for about five (5) to six (6) minutes.
  3. Add in the marinated tofu with all the sauce to the pan, making sure to discard all of the lemongrass pieces. Stir fry for about five minutes until the sauce is gone and has been absorbed into the tofu and vegetables. Set aside until ready to assemble the vermicelli bowls.
  4. Cook your vermicelli noodles according to the package direction. Make sure to drench in cold water after it has cooked to prevent from over cooking.
  5. Mix all the ingredients together for the nuc cham (vinegar dressing). Set aside until ready to assemble the vermicelli bowls.
  6. To assemble the bowl, place the cooked noodles evenly into 6 bowls. Split the carrots, cucumbers, bean sprouts, jalapeno, and thai basil evenly among the bowls. Split your tofu stir fry mix evenly into the bowls and top each bowl with about 1 tbsp (or more) of the nuoc cham (vinegar dressing).

Alternatively, you can create an assembly line of all the individual ingredients and let people serve themselves. Top everything with some cilantro and Fix Hot Sauce Lemongrass Sriracha sauce. Enjoy!

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