Vietnamese Noodle Bowls with Lemongrass Tofu

Prep Time: 30 minutes
Servings 2-4


Lemongrass tofu

  • 2 garlic cloves, finely chopped
  • 1 Tbsp grated ginger
  • 2 Tbsp soy sauce
  • 2 Tbsp lime juice
  • 2 Tbsp sugar
  • 1 stalk lemongrass, minced (*remove the tough outer layer and discard)
  • 1 block tofu (extra-firm), cut into cubes
  • 2 Tbsp olive oil for frying


  • 3 Tbsp olive oil
  • 1 Tbsp lime juice
  • 1 tsp soy sauce
  • 1 tsp sugar


  • 1/2 pack vermicelli or rice noodles (approximately 6 oz), cooked according to package directions
  • 1 cup lettuce, shredded
  • 1/2 cup purple cabbage, shredded
  • 1/4 cup carrots, shredded
  • 1/4 cup sliced cucumbers
  • 1 handful cilantro, roughly chopped
  • Lime, sesame seeds hoisin sauce and sriracha to serve (optional)
  1. Marinade the tofu:  Mix the marinade ingredients together in a shallow dish, then add the tofu. Let sit and marinate for at least one hour or overnight.
  2. Cook the tofu: Remove the tofu pieces from the marinade, then add to the pan with oil on medium-high heat. Do not discard the marinade sauce. Fry the tofu until golden brown on each side. Once the tofu pieces are browned, pour any leftover marinade sauce into the pan with the tofu, and stir to coat.
  3. Prep the dressing: Mix the dressing ingredients together. Set aside.
  4. Assemble the bowls: Place the noodles at the bottom of the bowl then top with the tofu and salad. Pour the dressing everywhere and garnish with cilantro.

Don’t forget to remove the outer layer from the lemongrass and cut the inner layers very finely. The outer layer of lemongrass can be very tough and stalky and isn’t enjoyable to eat.

Marinade the tofu for at least 1 hour, though if you have the time it’s recoommended to let the tofu marinate overnight. This will really intensify the flavor! If you only marinate it for 30 minutes, you won’t get much flavor from the marinade.

Use a non-stick pan to cook the tofu, and make sure your pan is well coated with oil to prevent the tofu from sticking. You can also alternatively bake the tofu, if you prefer, at 450°F for 25 minutes, flipping it halfway through.


Per serving: 250 calories; 9 g protein; 17 g fat; 2 g carbohydrates; 3 g sugar; 2 g fiber

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