Vermicelli Noodle Bowl with Grilled Tofu and Nuoc Cham Dressing

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A refreshing Vietnamese vermicelli bowl featuring charred tofu, crisp vegetables, fresh herbs, and a tangy, sweet-spicy nuoc cham dipping sauce. This Vietnamese recipe (vegan), ready in about 40 minutes, pairs firm tofu, vegetable oil, vermicelli rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 14 oz block, pressed and sliced into 1/2-inch slabs firm tofu
• 2 tbsp vegetable oil
• 8 oz vermicelli rice noodles
• 1/2, julienned cucumber
• 1 cup shredded carrots
• 2 cups torn lettuce leaves
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup crushed, for garnish peanuts
• 3 tbsp lime juice
• 3 tbsp fish sauce
• 2 tbsp sugar
• 2 minced garlic cloves
• 1 finely chopped, optional bird's eye chili
• 1/4 cup water

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Press 14 oz firm tofu block to remove excess moisture, then slice into 1/2-inch slabs. Toss with 2 tbsp vegetable oil and lightly salt.
2. Step 2: Heat a grill pan over medium-high heat and grill tofu slabs for 3-4 minutes per side until char marks appear and edges crisp.
3. Step 3: Soak 8 oz vermicelli rice noodles in warm water for 15 minutes, then drain and rinse under cold water.
4. Step 4: In a bowl, whisk together 3 tbsp lime juice, 3 tbsp fish sauce, 2 tbsp sugar, 2 minced garlic cloves, 1 finely chopped bird's eye chili, and 1/4 cup water until sugar dissolves to create nuoc cham dressing.
5. Step 5: Assemble bowls by layering 2 cups torn lettuce leaves, drained noodles, 1/2 julienned cucumber, 1 cup shredded carrots, grilled tofu, 1/4 cup fresh mint leaves, and 1/4 cup fresh cilantro leaves.
6. Step 6: Drizzle each bowl generously with nuoc cham dressing and sprinkle 1/4 cup crushed peanuts on top. Serve chilled or at room temperature.