Flavor-packed and nutrient-rich Lemongrass Tofu Vermicelli Bowl.
This Lemongrass Tofu Vermicelli Bowl is filled with marinated flavor-packed lemongrass tofu, addicting soy-glazed mushrooms, pickled carrots, fresh herbs, vermicelli noodles, and a delicious sweet chili dressing.
I can’t get over how delicious this Lemongrass Tofu Vermicelli Bowl is.
It’s the perfect meal prep idea, as all the components can be prepped ahead of time!
This bowl contains a variety of crunchy, chewy, and soft textures and all the flavors blend beautifully together.
For a non-vegan version, this bowl is also delicious with lemongrass chicken!
How to make Lemongrass Tofu Vermicelli Bowl:
Pickled carrots (Ideally prepare night before)
- Add julienned carrots to a large sterilized jar (with a lid).
- In a medium sauce pan, whisk together the vinegars, water, sugar, and salt. Bring to a simmer and cook until sugar has dissolved, about 2-3 minutes. Remove from heat and pour vinegar mixture over the carrots. Let carrots sit at room temp for 30 minutes before storing in the fridge until assembly time.
Soak vermicelli noodles
- Add dry noodles to a large heat-proof bowl. Cover with boiling water. Let sit for 2-3 minutes until noodles become opaque and soft. Use your hands to pick the noodles apart. Drain and rinse with cold water. Set aside.
Sweet chili dressing
- Whisk together all ingredients in a small bowl. Refrigerate until ready to serve.
Lemongrass tofu
- Heat oil in a large skillet over medium-high heat. Add lemongrass, ginger, garlic, and red chili flakes. Cook for 3-4 minutes, stirring frequently to prevent burning, until lemongrass looks “melted”/broken down and garlic and ginger is fragrant.
- Arrange the sliced tofu in the skillet in a single layer. Pour over tamari. Bring to a low boil, reduce to simmer, and cook for 3-4 minutes. Until tofu is warmed through and has absorbed the flavor. Transfer tofu and remaining lemongrass/garlic/ginger to a large plate and cover with foil to keep warm.
Soy-glazed mushrooms
- In the same skillet used to cook the tofu, heat 1 tbsp oil over medium-high. Add mushrooms and a pinch of kosher salt. Cook for 5-6 minutes until they’ve lost most of their moisture and browned. Transfer to a bowl. To the still hot skillet, whisk together mirin, tamari, and brown sugar. Cook until slightly thickened then add mushrooms. Stir well to coat.
Assembly
- To a serving bowl, add vermicelli noodles. Top with fresh lettuce and cucumber, lemongrass tofu, soy-glazed mushrooms, and pickled carrots. Drizzle over dressing and garnish with Thai basil, mint, and chopped peanuts. Enjoy!
Why you’ll love this Lemongrass Tofu Vermicelli Bowl:
- Flavor-packed
- Filled with a variety of crunchy, soft, and chewy textures!
- Simple and easy to make.
- All components can be prepped ahead of time.
FAQ:
Where can I find Mirin?
Mirin can be found at most Asian grocery stores. I’ve seen it at Kroger stores as well!
What Sweet Chili sauce do you recommend?
I used Mae Ploy and it was delicious!
Can I sub the tofu for chicken?
Definitely! Just follow the same steps – marinating the chicken, then searing it in a skillet until cooked through.
If you’re looking for more Asian-inspired recipes, you’ll also love this Thai Yellow Curry with Tofu, Ponzu-Glazed Tofu Tacos with Avocado Salsa, and this Vegan Kimchi Fried Rice.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Flavor-packed and nutrient-rich Lemongrass Tofu Vermicelli Bowl.
- 4 medium carrots, julienned
- 1 cup water
- ½ cup distilled white vinegar
- ½ cup rice vinegar
- 3 tbsp granulated sugar
- 2 tbsp kosher salt
- ½ cup sweet chili sauce
- ¼ cup rice vinegar
- 2 tbsp tamari or low-sodium soy sauce
- 2 tbsp creamy, unsalted peanut butter
- 1 tbsp high-heat oil (such as avocado or grapeseed)
- 1-14 oz. pkg extra-firm tofu, pressed and drained, cut into strips
- 1 lemongrass stalk, outer layer removed, cleaned, and finely chopped
- 1-inch thumb ginger, finely minced (~ 1.5 tbsp)
- 2 cloves garlic, finely minced
- ¼ tsp red pepper flakes
- ¼ cup tamari or low-sodium soy sauce
- 1 tbsp high-heat oil (such as avocado or grapeseed)
- 5 oz. mushrooms (I recommend enoki or shiitake)
- 1 tbsp tamari or low-sodium soy sauce
- 1 tbsp mirin
- 1 tsp dark brown sugar
- 8 oz. vermicelli noodles
- 1 bunch of fresh Thai basil
- 1 bunch of fresh mint
- Sliced cucumber
- Chopped romain lettuce
- Chopped peanuts
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Add julienned carrots to a large sterilized jar (with a lid).
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In a medium sauce pan, whisk together the vinegars, water, sugar, and salt. Bring to a simmer and cook until sugar has dissolved, about 2-3 minutes. Remove from heat and pour vinegar mixture over the carrots. Let carrots sit at room temp for 30 minutes before storing in the fridge until assembly time.
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Add dry noodles to a large heat-proof bowl. Cover with boiling water. Let sit for 2-3 minutes until noodles become opaque and soft. Use your hands to pick the noodles apart. Drain and rinse with cold water. Set aside.
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Whisk together all ingredients in a small bowl. Refrigerate until ready to serve.
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Heat oil in a large skillet over medium-high heat. Add lemongrass, ginger, garlic, and red chili flakes. Cook for 3-4 minutes, stirring frequently to prevent burning, until lemongrass looks "melted"/broken down and garlic and ginger is fragrant.
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Arrange the sliced tofu in the skillet in a single layer. Pour over tamari. Bring to a low boil, reduce to simmer, and cook for 3-4 minutes. Until tofu is warmed through and has absorbed the flavor. Transfer tofu and remaining lemongrass/garlic/ginger to a large plate and cover with foil to keep warm.
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In the same skillet used to cook the tofu, heat 1 tbsp oil over medium-high. Add mushrooms and a pinch of kosher salt. Cook for 5-6 minutes until they’ve lost most of their moisture and browned. Transfer to a bowl. To the still hot skillet, whisk together mirin, tamari, and brown sugar. Cook until slightly thickened then add mushrooms. Stir well to coat.
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To a serving bowl, add vermicelli noodles. Top with fresh lettuce and cucumber, lemongrass tofu, soy-glazed mushrooms, and pickled carrots. Drizzle over dressing and garnish with Thai basil, mint, and chopped peanuts. Enjoy!
