Go Back
–+ servings
Print Recipe
5 from 12 votes

Vietnamese inspired Curried Tofu Summer Bowl

Tuck 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!
Prep Time15 minutes
Cook Time16 minutes
Pressing tofu and pickling time1 hour
Total Time1 hour 31 minutes
Course: Main Course
Cuisine: Asian
Keyword: bowl recipe with tofu, tofu bowl recipe, vietnamese tofu
Servings: 4
Author: Vegan Richa

Ingredients

For the curried tofu:

  • 14 ounces firm or extra firm tofu pressed for at least 15 minutes 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 part of the coconut cream from full fat coconut milk can

For the pickled vegetables:

  • 1/2 cup rice wine vinegar or use apple cider vinegar or white vinegar
  • 1/3 cup hot water
  • 1/4 teaspoon sea salt
  • 1 teaspoon maple syrup
  • 2 cups thinly sliced vegetables such as 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
  • a good pinch of salt and pepper

Assemble

  • 8 Oz pack cooked vermicelli rice noodles
  • Chopped mint and cilantro
  • Chopped lettuce
  • lime wedges
US Customary - Metric

Instructions

  • Pickle the vegetables: Combine the vinegar, water, salt, sugar in a mason jar and mix well.
  • Add in the vegetables and press down so that everything is submerged. close the lid and refrigerate for an hour.
  • Make the curried tofu: Slice the tofu into at least 1/2 an inch thick slices.
  • Heat a cast iron skillet over medium heat or any thick bottom skillet. Add oil and spread.
  • When the oil is hot, add the tofu slices carefully. Cook for 3-4 minutes per side so that some of the sides are golden.
  • Mix the sauce ingredients in the coconut cream and add to the pan. Mix and cook until the sauce thickens and coats the tofu.
  • Flip the tofu slices midway so that all the sauce coats the tofu evenly. Take off heat.
  • Make the dressing: Mix all the ingredients in a small bowl until well combined and set aside.
  • Assemble your bowls: Add a good helping of lettuce and noodles, and the pickled vegetables to a serving bowl.
  • Top it with some of the curried tofu. Add a bit of the dressing and some cilantro and mint. Add your lime wedge and serve.
  • To store, store the tofu, noodles and veggies separately 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 additional crunch 
  • For gluten-free use tamari instead of soy sauce

Nutrition

Calories: 224kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 635mg | Potassium: 266mg | Fiber: 3g | Sugar: 12g | Vitamin A: 10703IU | Vitamin C: 7mg | Calcium: 174mg | Iron: 2mg