Vietnamese-Inspired Lemongrass Tofu Vermicelli Bowl

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fresh and light vegan bowl with crispy lemongrass-marinated tofu, rice vermicelli noodles, and a vibrant herb and vegetable medley. This Vietnamese-inspired vegan recipe, ready in about 35 minutes, pairs firm tofu, lemongrass stalks, soy sauce 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.

Prep: 20 min Cook: 15 min Serves 4 Vietnamese cuisine 350 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
2 finely minced lemongrass stalks
3 tbsp soy sauce
1 tbsp brown sugar
2 minced garlic cloves
6 oz rice vermicelli noodles
1 medium, julienned carrot
1 medium, julienned cucumber
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped, for garnish peanuts
2 tbsp vegetable oil
for serving lime wedges

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Instructions

Step 1: In a bowl, whisk together 2 finely minced lemongrass stalks, 3 tbsp soy sauce, 1 tbsp brown sugar, and 2 minced garlic cloves. Toss 14 oz pressed and cubed firm tofu in the marinade and let sit for 15 minutes.
Step 2: Cook 6 oz rice vermicelli noodles according to package instructions, usually soaking in hot water for 5-7 minutes until tender. Drain and set aside.
Step 3: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add marinated tofu cubes and cook for 3-4 minutes per side until golden brown and slightly crispy.
Step 4: To assemble, place a bed of noodles in each bowl, top with crispy tofu, 1 medium julienned carrot, 1 medium julienned cucumber, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro. Sprinkle 1/4 cup chopped peanuts over the top and serve with lime wedges for squeezing.