Vietnamese Curried Tofu Noodle Bowl
A bright, quick meal featuring curry-spiced tofu, rice noodles, and fresh veggies, perfect for meat-free dinners or meal prep.
Ingredients
Noodles and Tofu
- 8 oz Rice noodles
- 14 oz Firm tofu Press to remove excess moisture.
Vegetables
- 2 cups Crisp vegetables (e.g., bell peppers, carrots, cucumbers) Sliced for topping.
- 1 cup Quick-pickled vegetables (e.g., radishes, onions) Soak in vinegar for 30 minutes.
Dressing
- 2 tbsp Maple syrup
- 2 tbsp Lime juice Freshly squeezed.
Spices and Seasoning
- 2 tbsp Curry powder
- 2 tbsp Oil (for cooking) Any neutral oil like vegetable or canola.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Cook rice noodles according to package instructions, then drain and set aside.
- Press tofu to remove excess moisture, then cut into cubes.
Cooking
- Heat oil in a skillet over medium heat, add tofu, sprinkle with curry powder, salt, and pepper, and cook until golden brown.
- Prepare quick-pickled vegetables by soaking them in a mixture of vinegar, water, and a pinch of salt for about 30 minutes.
Assembly
- For the dressing, whisk together maple syrup, lime juice, and a pinch of salt in a bowl.
- Assemble the bowl by placing noodles at the bottom, followed by cooked tofu, crisp veggies, and quick-pickled vegetables, then drizzle with the spicy maple-lime dressing.
Serving
- Serve warm and enjoy!
Notes
Store components separately for best texture. Use within 3–4 days. Reheat tofu in a skillet to keep it firm, and toss noodles with a little oil before reheating.