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!
Servings: 4
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
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