Vermicelli Rice Noodles with Vietnamese Grilled Lemongrass Tofu

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

A vibrant Vietnamese-inspired dish featuring grilled lemongrass tofu served over light vermicelli rice noodles with fresh herbs and a tangy dressing. This Vietnamese-inspired vegetarian recipe, ready in about 55 minutes, pairs firm tofu, lemongrass stalk, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, 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.

Prep: 40 min Cook: 15 min Serves 3 Vietnamese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp brown sugar, 1 finely minced lemongrass stalk, and 2 minced garlic cloves.
  2. Step 2: Add 14 oz pressed firm tofu slices to the marinade, turning to coat evenly. Let marinate for at least 30 minutes.
  3. Step 3: Bring a large pot of water to a boil. Add 6 oz vermicelli rice noodles and cook for 4-5 minutes until tender but still slightly chewy. Drain and rinse under cold water to stop cooking.
  4. Step 4: Heat 1 tbsp vegetable oil in a grill pan over medium-high heat. Grill tofu slices for about 4 minutes per side until golden and slightly charred.
  5. Step 5: In a large bowl, toss the cooked noodles with 1/2 julienned cucumber, 1 julienned carrot, 1/4 cup fresh mint leaves, and 1/4 cup fresh cilantro leaves.
  6. Step 6: In a small bowl, whisk 2 tbsp lime juice with 1 tbsp fish sauce.
  7. Step 7: Drizzle the lime-fish sauce dressing over the noodle salad and toss gently to combine.
  8. Step 8: Serve the grilled lemongrass tofu on top of the noodle salad, garnished with 2 tbsp chopped peanuts.

Frequently asked questions

How long does Vermicelli Rice Noodles with Vietnamese Grilled Lemongrass Tofu take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vermicelli Rice Noodles with Vietnamese Grilled Lemongrass Tofu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Vermicelli Rice Noodles with Vietnamese Grilled Lemongrass Tofu?

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 Vermicelli Rice Noodles with Vietnamese Grilled Lemongrass Tofu for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.

What goes well with Vermicelli Rice Noodles with Vietnamese Grilled Lemongrass Tofu?

Vietnamese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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