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!
AuthorJennifer HuynhCategoryAsian CuisineDifficultyIntermediateServing Size 1 Bowl
Servings -6
- Amount Per Serving
- Calories 380
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1500mg63%
- Total Carbohydrate 45g15%
- Dietary Fiber 7g29%
- Sugars 17g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
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.
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.
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.
Mix all the ingredients together for the nuc cham (vinegar dressing). Set aside until ready to assemble the vermicelli bowls.
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!
Ingredients
Directions
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.
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.
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.
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.
Mix all the ingredients together for the nuc cham (vinegar dressing). Set aside until ready to assemble the vermicelli bowls.
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!
