Tuck right into a Vietnamese Curried Tofu Noodle Bowl – so fresh and delicious. Rice noodles and quick-pickled vegetables topped with pan-fried sweet and salty curried tofu, drizzled with a spicy maple lime dressing.
These Vietnamese inspired Curried Tofu Noodle Bowls are perfect for whenever you desire a fresh and lightweight healthy meal. Which for me is daily during summer! These colourful vegan bowls are a cross between a Vietnamese Noodle Salad and a curry tofu bowl as they feature cooked cold vermicelli rice noodles, pan-fried curried tofu, lettuce, and veggies, and a refreshing spicy maple lime dressing.
Although there are several elements to creating a tofu noodle bowl, there could be very little work involved. We just want to recollect to press the tofu! Marinating it just isn’t crucial as we simply pan-fry the pressed tofu wedges together with a sweet and salty curry sauce.
The pickled veggies will be made upfront and stored within the fridge. The pickling process is super easy. In actual fact, they’re done in an hour or two and last weeks when stored within the fridge. Make lots because they’re the proper side dish to burgers and an incredible addition to all of your favorite bowls.
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Vietnamese inspired Curried Tofu Summer Bowl
Tuck right into a Vietnamese inspired Curried Tofu Noodle Bowls – so fresh and delicious. Rice noodles and quick-pickled vegetables topped with pan-fried sweet and salty curried tofu, drizzled with a spicy maple lime dressing. Glutenfree Nutfree!
Servings: 4
Calories: 224kcal
Ingredients
For the curried tofu:
- 14 ounces (400 g) firm or extra firm tofu pressed for not less than quarter-hour then cubed or sliced into preferred shapes
- 1 -2 teaspoon curry powder use less or more to preference
- 1.5 teaspoon soy sauce use tamari for gluten-free
- 1 teaspoon maple syrup or sugar
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 3 tablespoons coconut cream scoop out the thick a part of the coconut cream from full fat coconut milk can
For the pickled vegetables:
- 1/2 cup (120 ml) rice wine vinegar or use apple cider vinegar or white vinegar
- 1/3 cup (90) hot water
- 1/4 teaspoon sea salt
- 1 teaspoon maple syrup
- 2 cups thinly sliced vegetables comparable to carrots cucumber, radish, red bell pepper, onion
For the dressing:
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons maple syrup
- 2 teaspoons lime juice
- 1 tablespoon sambal oelek or Asian chili garlic sauce
- pinch of salt and pepper
Assemble
- 8 Oz pack (12 oz) cooked vermicelli rice noodles
- Chopped mint and cilantro
- Chopped lettuce
- lime wedges
Instructions
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Pickle the vegetables: Mix the vinegar, water, salt, sugar in a mason jar and blend well.
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Add within the vegetables and press down in order that all the things is submerged. close the lid and refrigerate for an hour.
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Make the curried tofu: Slice the tofu into not less than 1/2 an inch thick slices.
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Heat a forged iron skillet over medium heat or any thick bottom skillet. Add oil and spread.
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When the oil is hot, add the tofu slices fastidiously. Cook for 3-4 minutes per side in order that a number of the sides are golden.
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Mix the sauce ingredients within the coconut cream and add to the pan. Mix and cook until the sauce thickens and coats the tofu.
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Flip the tofu slices midway so that every one the sauce coats the tofu evenly. Take off heat.
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Make the dressing: Mix all of the ingredients in a small bowl until well combined and put aside.
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Assemble your bowls: Add helping of lettuce and noodles, and the pickled vegetables to a serving bowl.
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Top it with a number of the curried tofu. Add a little bit of the dressing and a few cilantro and mint. Add your lime wedge and serve.
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To store, store the tofu, noodles and veggies individually and assemble as needed
Video
Notes
- Quick curry powder: mix 1 tsp ground coriander, 3/4 tsp ground cumin, 1/2 tsp turmeric, 1/2 tsp ground cardamom, generous pinch of cinnamon, mustard, black pepper and cayenne
- Add some roasted nuts for extra crunch
- For gluten-free use tamari as a substitute of soy sauce
Nutrition
Nutrition Facts
Vietnamese inspired Curried Tofu Summer Bowl
Amount Per Serving
Calories 224
Calories from Fat 45
% Every day Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 635mg28%
Potassium 266mg8%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 12g13%
Protein 10g20%
Vitamin A 10703IU214%
Vitamin C 7mg8%
Calcium 174mg17%
Iron 2mg11%
* Percent Every day Values are based on a 2000 calorie food plan.
Ingredients:
- tofu – use firm or extra firm tofu for the recipe. Be sure to press it (see below) before cubing it.
- the pan-frying sauce for the tofu is a mixture of curry powder, soy sauce, maple syrup, garlic powder and coconut cream
- quick pickles are made by easy immerging sliced veggies in a mixture of rice vinegar, maple syrup, water, and salt.
- vermicelli noodles – cooked and cooled, they will be cooked upfront.
- lettuce – use your favorite kind. I used romaine but any spring mix any leafy greens, and even shredded cabbage will do
- fresh herbs: mint and cilantro are my go-tos and provides these bowls an authentic Vietnamese touch
Suggestions
- For the sauce use as much or as little curry powder as you wish. When you don’t have curry powder, use garam masala or Chinese 5 spice.
- For gluten-free use tamari as a substitute of soy sauce
The way to make this Tofu Noodle Bowl recipe:
Make the quick-pickled veggies:
In a mason jar, stir together vinegar, water, salt, and maple syrup. Add within the vegetables and press down in order that all the things is submerged.
You possibly can close the lid and refrigerate for an hour.
Make the curried tofu:
Be sure you press the tofu (see below). Slice the pressed tofu into not less than 1/2 an inch thick slices. Cubes would also work but I wish to cut it into thinner triangles to create more surface for the curry sauce to persist with. Heat a cast-iron skillet over medium heat. Add oil and spread.
When the oil is hot, add the tofu slices fastidiously ensuring not to interrupt off any edges. It should get more sturdy because it fries. Cook for 3-4 minutes per side in order that a number of the sides are golden.
Within the meantime, mix the sauce ingredients with the coconut cream and add all the things to the pan.
Mix and cook until the sauce thickens and coats the tofu. Flip the tofu slices midway so that every one the sauce coats the tofu evenly.
Take the pan off the warmth.
Make the dressing. Mix all of the ingredients in a small bowl until well combined and put aside.
Assemble your bowls.
Add helping of lettuce and noodles, and the pickled vegetables to a serving bowl. Top it with a number of the curried tofu.
Add a little bit of the dressing and a few cilantro and mint. Add your lime wedge and serve.
PRESS THE TOFU:
Open a package of tofu and drain. Cut the tofu width-wise into slices — 4 or six should do it. Now, lay some paper towels on a sheet pan and spread your tofu slices in a single layer on top. Put more paper towels over the tofu, then one other sheet pan over them.
Place heavy objects on the sheet pan ( cookbooks or cans of tomatoes or beans work). Leave to press for not less than quarter-hour, but preferably longer. You possibly can leave it like this all day or overnight if you may have room for it within the fridge. When you’re in a rush, apply some good old manual pressure to chop the time down. After pressing, uncover and cut into cubes.
Storage:
This Noodle Tofu Bowl is best enjoyed fresh, but you possibly can store them within the fridge for as much as 3 days. I like to recommend you to store the tofu, noodles, and salad individually. The tofu tastes superb cold but you possibly can quickly reheat it within the microwave or in a saucepan.
