Crisped Tofu Vermicelli Bowl with Nuoc Cham Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Vietnamese noodle bowl featuring pan-fried tofu, fresh herbs, crisp vegetables, and a classic tangy-sweet nuoc cham dipping sauce. This vietnamese-inspired vegan (vegan) ready in about 30 minutes blends ounces vermicelli rice noodles, tablespoons vegetable oil, medium cucumber, julienned into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 360 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Vietnamese cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Press and cube 14 ounces firm tofu, then heat 3 tablespoons vegetable oil in a nonstick skillet over medium-high heat. Fry tofu cubes for 6-8 minutes, turning occasionally until all sides are golden and crisp. Remove and drain on paper towels.
  2. Step 2: Soak 8 ounces vermicelli rice noodles in warm water for 15 minutes, then drain and briefly rinse under cold water.
  3. Step 3: In a small bowl, whisk together 3 tablespoons fish sauce, 2 teaspoons sugar, 1 minced garlic clove, 1 minced small red chili, and 1/4 cup warm water until sugar dissolves to make nuoc cham dressing.
  4. Step 4: Divide noodles into bowls, top with fried tofu, 1 medium julienned cucumber, 1 medium julienned carrot, and a mix of 1/2 cup each fresh mint, cilantro, and Thai basil leaves.
  5. Step 5: Drizzle nuoc cham dressing over each bowl and garnish with 1/4 cup chopped roasted peanuts and lime wedges for squeezing.

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Frequently asked questions

How long does Crisped Tofu Vermicelli Bowl with Nuoc Cham Dressing take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Crisped Tofu Vermicelli Bowl with Nuoc Cham Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Crisped Tofu Vermicelli Bowl with Nuoc Cham Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisped Tofu Vermicelli Bowl with Nuoc Cham Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crisped Tofu Vermicelli Bowl with Nuoc Cham Dressing vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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