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5.0 from 33 votes

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!

Prep Time
15 mins
Cook Time
15 mins
Pressing tofu and pickling time
1 hr
Total Time
1 hr 31 mins
Servings: 4
Calories: 224 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. Pickle the vegetables: Combine the vinegar, water, salt, sugar in a mason jar and mix well.
  2. Add in the vegetables and press down so that everything is submerged. close the lid and refrigerate for an hour.
  3. Make the curried tofu: Slice the tofu into at least 1/2 an inch thick slices.
  4. Heat a cast iron skillet over medium heat or any thick bottom skillet. Add oil and spread.
  5. 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.
  6. Mix the sauce ingredients in the coconut cream and add to the pan. Mix and cook until the sauce thickens and coats the tofu.
  7. Flip the tofu slices midway so that all the sauce coats the tofu evenly. Take off heat.
  8. Make the dressing: Mix all the ingredients in a small bowl until well combined and set aside.
  9. Assemble your bowls: Add a good helping of lettuce and noodles, and the pickled vegetables to a serving bowl.
  10. 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.
  11. To store, store the tofu, noodles and veggies separately and assemble as needed

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 Information

Calories 224kcal (11%) Carbohydrates 33g (11%) Protein 10g (20%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 635mg (26%) Potassium 266mg (8%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 10703IU (214%) Vitamin C 7mg (8%) Calcium 174mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 224

% 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.