Vietnamese Style Noodle Bowls with Sticky Tofu
Light and refreshing, with a hefty dose of plant-based protein from the sticky tofu and edamame, this vibrant salad bowl makes a perfect lunch or dinn... Read more Light and refreshing, with a hefty dose of plant-based protein from the sticky tofu and edamame, this vibrant salad bowl makes a perfect lunch or dinner on a hot summer’s day. Try serving this bowl with our 'quick pickled radish and carrots'. Light and refreshing, with a hefty dose of plant-based protein from the sticky tofu and edamame, this vibrant salad bowl makes a perfect lunch or dinner on a hot summer’s day. Try serving this bowl with our 'quick pickled radish and carrots'.
Plantpoints
protein
fibre
vegetables
spices
Plantpoints
protein
fibre
vegetables
spices
NUTRITION PER SERVING (Read more)
Plantpoints
protein
fibre
vegetables
spices
Ingredients
Method
Gather and prepare your ingredients.
Place the garlic, Chinese five spice, soy sauce, maple syrup, tomato puree and sesame oil into a medium bowl and whisk to combine. Pour over the tofu and toss to coat.
Place the rice noodles into a bowl and pour over freshly boiled water from a kettle. Set aside to soak for five minutes, or until softened. Drain, and run under a cold tap to halt the cooking process.
To make the dressing, whisk all ingredients together in a medium bowl.
Place a frying pan over medium high heat and add the olive oil. Once hot, add the tofu and cook for 4-5 minutes on each side, until the sauce has thickened and reduced and the tofu is turning dark brown at the edges. Remove from the heat and allow to cool slightly.
Arrange the noodles in bowls, top with the tofu, lettuce, edamame, cucumber, fresh coriander a sprinkle of crushed peanuts. Drizzle with the dressing and serve. Try serving this with our 'Quick Pickled Radish and Carrots'.
User comments (20)
Lovely recipe. I used wholewheat noodles instead of rice noodles. I didn’t have lettuce but boiled petit pois and edamame together. Very tasty and zesty with the lime and chilli. I will definitely make it again.
So tasty and quick on a weeknight. It’s become one of our staples.
I love the freshness. It’s like a salad. I soaked the noodles in miso for more flavour. Drained & had it as a soup with the dish. I topped it with fresh mint & coriander, spring onions & Siracha. Yum
Very tasty and easy to do. I didn’t get much sauce from the marinade so plan to make double next time.
I think it’s a good recipe for those people who may not be keen of tofu, the texture is good and the marinade permeates the tofu fully. Very tasty all round
Very tasty and easy to cook!
Tofu was delicious. I subbed my usual Nước chấm dressing and upped the herbs. A really good lunch/supper.
Just russled this up for my lunch today and really enjoyed it. Didn't have any fresh coriander to hand but just used a bit of flat parsley instead. Replaced peanuts with pine nuts too as no peanuts to hand. It was lunch for one but I still made the full amount of the tufu and its marinade and full amount of the dressing. Both will keep refridgerated for me to use another day ☺️
I would change nothing it was delicious!
The dressing doesn’t need the water, it made a puddle at the bottom of the bow
Amazing! We loved this and will certainly cook it again.
This recipe was so easy yet so tasty!
I swapped some veg for ones I had in already. The dressing was packed full of flavour too.
Delicious
Loved this! So tasty, made extra for lunch the following day.
This was delicious, perfect dinner for the hot weather we have been having. I made the tofu crispy first by mixing with tamari, cornflour a little oil and sticking it in the air fryer for 15 mins.
I find the flavour of fish sauce a bit overpowering so I switched this out for Tamari too.
Very nice, light and flavourful, easy to make, will make this again 😀
A great way to serve tasty tofu. Loved it!
This is *really* delicious and filling. Comes together at the end, very little cooking time, it's all in the prep work.
I did not have the ingredients for the dressing but did the rest. I was very good
Love this!
Yummy! Also, my 21-year-old loved this too which is a total win as he's not been very open to trying tofu. Next time, I think I'd add some spring onions.