Vietnamese inspired Curried Tofu Summer Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
16 mins
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Pressing tofu and pickling time
1 hr
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Total Time
1 hr 31 mins
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Servings
4
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Calories
224 kcal
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Course
Main Course
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Cuisine
Asian
Vietnamese inspired Curried Tofu Summer Bowl
Description
The Curried Tofu Summer Bowl features firm tofu pressed and pan-fried until golden, then coated in a sauce made from curry powder, soy sauce, maple syrup, garlic powder, salt, and coconut cream which thickens as it cooks. Alongside, thinly sliced vegetables including cucumber, radish, bell pepper, and onion are quick-pickled in a sweet-salty acid mixture of rice vinegar, water, salt, and maple syrup to add brightness and crunch. Fresh greens like lettuce, cilantro, and mint provide aromatic freshness, while vermicelli rice noodles form a light base for the ingredients.
The dish offers contrasting flavors and textures: creamy, warmly spiced tofu; tangy, crisp pickled vegetables; fresh herbs; and tender noodles. The accompanying dressing blends soy sauce, rice vinegar, maple syrup, lime juice, and a chili garlic sauce for a balanced sweet-sour-spicy finish. Garnishing with lime wedges allows for added acidity.
For added spice, sambal oelek is included in the dressing, and homemade curry powder suggestions incorporate a blend of coriander, cumin, turmeric, cardamom, cinnamon, mustard, black pepper, and cayenne. Tamari can be used for gluten-free preparation. Roasted nuts can be sprinkled on top for a crunchy contrast. Pressing tofu well and cooking slices until golden helps achieve a firm texture that holds the sauce.
Ingredients
For the curried tofu:
- 14 ounces firm tofu pressed for at least 15 minutes then cubed or sliced into preferred shapes, or extra firm tofu
- 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 water hot
- 1/4 teaspoon salt sea salt
- 1 teaspoon maple syrup
- 2 cups vegetables cucumber, radish, red bell pepper, onion, such as carrots, thinly sliced
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
- salt a good pinch
- black pepper a good pinch
Assemble
- 8 Oz pack vermicelli rice noodles cooked
- mint chopped
- cilantro chopped
- lettuce chopped
- 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
Notes
- Press tofu for at least 15 minutes for firmer slices that hold up when pan-fried.
- A homemade curry powder blend combines coriander, cumin, turmeric, cardamom, cinnamon, mustard, black pepper, and cayenne for flavor.
- Use tamari instead of soy sauce for a gluten-free version.
- Add roasted nuts on top to introduce crunchy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 635mg | 26% |
| Potassium | 266mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 10703IU | 214% |
| Vitamin C | 7mg | 8% |
| Calcium | 174mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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