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Golden Tofu Noodle Bowl

Golden Tofu Noodle Bowl
Author
Katie Kambridge
Post date
Wednesday, September 2, 2026 - 17:04
Source of Recipe
New York Times Cooking, By Hetty Lui McKinnon
Source Website
NYT Cooking Recipe
Serves/Makes/Yields
4 servings
Recipe Description

Fresh and brimming with crisp textures, this Vietnamese-style rice noodle bowl is inspired by bún chả, the pork and vermicelli dish from Hanoi. This vegan version offers golden cubes of turmeric-coated tofu, served with crunchy raw vegetables and a zesty dipping sauce. The sauce is a vegan take on the Vietnamese staple nước chấm sauce, relying upon lime, maple syrup, soy sauce and garlic to replicate the complex umami and signature sour-sweet-spicy notes of the original. Serve with the sauce on the side, so each person can dress the salad to their liking. Don’t skimp on the herbs, as they add an essential herbal aroma to the dish.

 

Ingredients

FOR THE SALAD

  • Salt and black pepper
  • 8 ounces rice vermicelli noodles
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon ground turmeric 
  • 1 (15-ounce) block extra-firm tofu, drained and cut into 1-inch cubes
  • 2 medium carrots (about 5 ounces), coarsely grated
  • 2 Persian cucumbers, cut diagonally into ¼-inch slices 
  • ½ head (about 6 ounces) romaine lettuce, thinly sliced
  • ⅓ cup roasted peanuts, roughly chopped 
  • 1 handful fresh basil leaves, for serving
  • 1 handful fresh cilantro leaves, for serving

FOR THE VEGAN NƯỚC CHẤM

  • ½ cup lime juice (from about 4 limes)
  • 5 tablespoons maple syrup or brown sugar
  • 2 tablespoons soy sauce or tamari
  • 1 garlic clove, finely grated
  • 1 Thai red chile, finely chopped

  • 1 teaspoon salt

     

Preparation
Step 1
Start the salad: Bring a large pot of salted water to the boil. Add the rice noodles and cook according to package instructions until tender, using a wooden chopstick or tongs to gently separate the noodles. Drain, refresh under cold water, and drain again. 
 
Step 2
Meanwhile, add the olive oil, turmeric, 1 teaspoon salt and a big pinch of black pepper to a medium bowl and stir to combine. Add the tofu and toss gently to coat.
 
Step 3
Heat a medium skillet on medium high for 1 to 2 minutes. Add the tofu cubes and cook until golden all over, about 2 minutes per side (depending upon the size of your pan, you may need to cook in batches). 
 
Step 4
Make the vegan nước chấm: Place the lime juice, maple syrup, soy sauce, garlic, Thai chile and salt into a bowl and whisk to combine. 
 
Step 5
Drizzle 1 to 2 tablespoons of olive oil over the noodles, season with a pinch of salt and toss them to loosen them up. Divide the noodles among four wide bowls or rimmed dinner plates. Nestle bundles of the tofu, carrots, cucumbers and lettuce on top, along with small handfuls of peanuts, basil and cilantro. Serve with a bowl of the nước chấm on the side.
 

TIP

The noodle bowls and the sauce can all be prepared 24 hours ahead of time and refrigerated until ready to serve. Since the sauce is not added until the time of eating, everything stays fresh and crisp. 

 

Nutrition Information
Nutritional analysis per serving (4 servings)

79 grams carbs; 534 calories; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 6 grams fiber; 894 milligrams sodium; 19 grams protein; 21 grams sugar

 

Type of Cuisine
Vietnamese
Type of Meal
Vegetables
Vegetarian