🇻🇳 Vietnamese

Tofu Vermicelli Bowl

Name: Tofu Vermicelli Bowl
Prep time: 12 min
Cook time: 7 min
Total time: 19 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 1 handful Mint Leaves; 3, sliced Spring Onions; 500 g Tofu; 2 tbsp Fish Sauce; 250 g Rice Noodles; 3 cloves, minced Shallots; 250 g Noodles; 2 tbsp Neutral Oil; 100 g Pickled Carrots; 50 g Crushed Peanuts

🇻🇳 Vietnamese

Slurpable noodles tossed with tofu and a bold sauce — fast, glossy and wildly satisfying. 19 minutes of mostly hands-off cooking.

Prep 12 min Cook 7 min Serves 2 Easy

Ingredients

Saltto taste
Mint Leaves1 handful
Spring Onions3, sliced
Tofu500 g
Fish Sauce2 tbsp
Rice Noodles250 g
Shallots3 cloves, minced
Noodles250 g
Neutral Oil2 tbsp
Pickled Carrots100 g
Crushed Peanuts50 g

Instructions

1
Boil the noodles a minute shy of the packet time, drain, and toss with a splash of the Neutral Oil so they don't clump.
2
Heat the rest of the Neutral Oil in a wok until it shimmers, then flash the garlic for a few seconds.
3
Add the tofu and cook until just done, then splash in the fish sauce.
4
Slide the noodles in and toss vigorously for 60 seconds so every strand picks up the sauce.
5
Finish off the heat with spring onions and thai basil.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Lemongrass Tofu with The Viet Vegan · on YouTube