Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Crispy Tofu Vermicelli Bowl
A light and satisfying Vietnamese dish featuring crispy fried tofu served over delicate rice vermicelli noodles, topped with a savory vegetarian sauce. This traditional Vietnamese bowl is perfect as a main course and offers a wonderful balance of textures and flavors.
25 min
Easy
4 servings
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Taste Profile
Sweet4/10
Salty5/10
Sour3/10
Umami5/10
Spicy1/10
🥄 Texture
Tender, slippery rice vermicelli contrasts with the golden, slightly crunchy edges of the fried tofu; tofu interiors remain soft and pillowy. Crushed roasted peanuts and fresh herbs add intermittent crunch and bright, leafy freshness.
👃 Aroma
Warm, toasty notes from the fried tofu and vegetable oil are complemented by savory, slightly fermented soy/vegetarian sauce aromas. Fresh mint and cilantro lift the bowl with bright herbal and citrusy top notes while crushed peanuts contribute a nutty roasted scent.
🍷 Pairs Well With
Iced jasmine tea or a light, crisp lager — the floral tea or carbonation refreshes the palate and cuts through the oil; alternatively sparkling water with lime works well.
🥗 Side Dishes
Vietnamese fresh spring rolls (gỏi cuốn) with hoisin-peanut dip, pickled carrots and daikon (đồ chua), or a simple green papaya salad to add extra crunch and acidity.
Ingredients(8 items)
- 18 ounces rice vermicelli (dried)
- 212 ounces fried tofu (cut into bite-sized cubes)
- 31 cup vegetarian sauce (Vietnamese style)
- 46 cups water (for cooking vermicelli)
- 51 teaspoon salt (for cooking water)
- 62 tablespoons vegetable oil (for reheating tofu)
- 71/4 cup fresh herbs such as mint and cilantro (optional garnish)
- 82 tablespoons roasted peanuts (crushed, optional garnish)
Nutrition Information(per serving)
285
Calories
14.2g
Protein
32.8g
Carbs
12.5g
Fat
Instructions
- 1
Bring 6 cups of water to a boil in a large pot and add 1 teaspoon of salt.
- 2
Add the rice vermicelli to the boiling water and cook for 4-5 minutes until tender but still slightly firm, stirring occasionally to prevent sticking.
- 3
Drain the vermicelli in a colander and rinse with cold water to stop the cooking process. Set aside and allow to cool slightly.
- 4
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- 5
Add the fried tofu cubes to the hot oil and stir-fry for 3-4 minutes until the tofu is heated through and the edges become golden and crispy.
- 6
Warm the vegetarian sauce in a small saucepan over low heat for 2-3 minutes, stirring occasionally to ensure even heating.
- 7
Divide the cooked rice vermicelli evenly among 4 serving bowls, creating a nest-like base.
- 8
Top each bowl with equal portions of the crispy fried tofu.
- 9
Pour approximately 1/4 cup of the warm vegetarian sauce over each bowl.
- 10
Garnish with fresh mint, cilantro, and crushed roasted peanuts if desired.
- 11
Serve immediately while the tofu and sauce are still warm. Mix gently before eating to combine all ingredients.
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