Vermicelli Salad Bowls with Tofu

This Vietnamese-inspired vermicelli bowl with tofu features crunchy raw veg, roasted peanuts, and a sweet-tangy dressing.

This recipe is inspired by a rice noodle salad I had at a Vietnamese spot called Diễm here in Brooklyn. It was a characteristically sweltering and humid August day, so hot food was definitely out of the question. When we stumbled into the small – but mostly importantly, air conditioned! – eatery, I was excited to find this salad on the menu.

It was exactly the kind of lunch I was craving, and I thoroughly enjoyed the assemblage of textures and flavors in the bowl: slippery noodles, crunchy vegetables, and pillowy tofu, all brought together by a funky dressing and so many fresh herbs. (I immediately knew I’d have to recreate it at home.)

This chilled vermicelli bowl with pan-fried tofu makes a fantastic summer meal for several reasons. First, most of the ingredients are cold, which is ideal for the very hot, very humid conditions here in New York City.

Second, it’s an easy way to use up whatever fresh vegetables and herbs you have on hand (ideas below).

Key Ingredients + Substitutions

• Rice Noodles: I developed this recipe using super thin Vietnamese rice noodles (these can be labeled vermicelli or bún, and are gluten-free). You can also use any other Asian noodles you have, be it lo mein, pad thai noodles, or even ramen.
• Tofu: Extra firm tofu works best here.
• Cornstarch: Helps the tofu get crispy. Arrowroot starch works too.
• Raw Vegetables: Cucumbers are most typical here, but I added carrots too. You can also add bean sprouts, thinly sliced radishes, sugar snap peas, cherry tomatoes, shredded romaine or cabbage, or bell peppers.
• Peanuts: A classic crunchy topping for Vietnamese-style noodles like these. If you’re allergic, substitute with cashews.
• Fried Shallots: This garnish is common in Asian cuisines, adding crunch and savoriness to many dishes. These aren’t available in my supermarket, so I subbed with crispy fried onions instead. They’re quite processed though, so if you’re not into that, just skip ‘em.
• Herbs: You can use cilantro, basil, and/or mint.
• Seasoned Rice Vinegar: The foundation of the dressing.

How to Make Vermicelli Bowls with Tofu

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Marinate the Tofu

Start by combining soy sauce, maple syrup, and black pepper in a shallow dish. Add the tofu pieces and turn to coat them in the mixture. Set aside for 10 minutes.

Step 2: Dredge the Tofu

Put the cornstarch in a shallow bowl. Working with one piece at a time, dip the tofu to lightly coat it in cornstarch, and tap off the excess.

Step 3: Pan-Fry the Tofu

Place the tofu in a large skillet over medium heat. Cook until the underside is golden brown and crispy, 5 to 6 minutes, then flip and brown the other side.

Pro Tips: Do not skimp on the oil, or the tofu won’t crisp up properly. Do not move or flip the tofu before it’s ready; it needs to make prolonged contact with the pan to form a crust. You should only flip it once.

Step 4: Prep the Noodles

Cook the noodles according to package directions. (They usually take 3 to 4 minutes in boiling water.)

When they’re ready, drain them in a mesh strainer and rinse well under cold running water until they’re completely chilled. Transfer back to the empty pot and toss with a bit of oil to prevent sticking.

Step 5: Make the Dressing

Combine all the dressing ingredients in a bowl, then adjust the seasonings to your taste. The nuoc cham-style dressing should be tangy and sweet, and have a strong overall flavor.

Step 6: Assemble the Bowls

Divide the noodles and tofu among bowls, and top with the remaining ingredients. Serve with the dressing for drizzling.

How to Serve These Rice Noodle Bowls

These are best served right away, while the noodles are still fresh and the tofu crispy. If you have leftovers, I suggest warming up the noodles since they stiffen after refrigeration. (If you’re looking for a more meal prep-friendly noodle dish, check out these soba noodle bowls.)

Variations

• This vegan bowl also works well with tempeh instead of tofu! If you wanna try that, use this marinated tempeh recipe.
• If you prefer this bowl with a creamy sauce instead, make this peanut dressing.

More Asian-Inspired Dinners…

• Veggie Sushi Bowls
• Peanut Tofu Stir-Fry
• Creamy Vegan Tteokbokki
• Tempeh Curry

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.