Vegan Vermicelli Bowl with Sesame Ginger Tofu
Super fresh + energizing, this 30 minute vegan vermicelli bowl is inspired by Vietnamese bun chay: packed with veggies and tofu, and quickly marinated in a juicy sesame ginger dressing. It’s perfect for nights you don’t want to turn the oven on, but still want a high protein, healthy plant-based dinner.
Ingredients
Sesame Ginger Tofu
- 12 ounce package extra firm tofu patted dry
- 1 batch Sesame Dressing with Ginger and Lime
Vegan Vermicelli Bowl
- ½ pound angel hair rice vermicelli noodles
- 4 cups red leaf lettuce roughly chopped
- 2 cups fresh mung bean sprouts
- 2 cups sliced cucumber
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves and tender stems
Instructions
- Start by making the dressing and getting the water boiling for the noodles!
- You've got two options for cooking the noodles: boil in a pot as directed, typically about 3 minutes. OR, a true no-cook option: place the noodles in a pot, and boil a full kettle. Pour the boiling water over the noodles, cover and let sit for 10 minutes.
- Once the water is going, slice the tofu: I typically slice the block in thirds, horizontally, so you end up with 3 thinner blocks. Then I slice into thin, maybe 1/4 inch, matchsticks.
- Place tofu in a glass sealable container and pour over the dressing so it can marinate while you prep the vegetables. It needs 15 minutes to marinate. Don't discard the marinade! We'll use it to dress the bowls.
- Prepare all the veggies while things marinate/cook.
- Once the noodles are done, rinse them thoroughly under cold running water so they don’t stick. You can even toss with a tiny drizzle of a neutral flavoured oil if worried they'll stick.
- Arrange the ingredients among four bowls, drizzle each bowl with 2-3 tablespoons of the dressing/marinade, and serve.