Vietnamese-Inspired Rice Noodle Bowl with Fresh Herbs and Grilled Tofu

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

A refreshing rice noodle bowl featuring grilled tofu and an aromatic blend of fresh Vietnamese herbs balanced by a tangy dipping sauce. This vietnamese-inspired vegan ready in about 25 minutes pairs rice vermicelli noodles, extra firm tofu, pressed and sliced, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 10 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 oz rice vermicelli noodles according to package instructions, usually soaking in hot water for 5-7 minutes until tender. Drain and rinse with cold water to stop cooking.
  2. Step 2: In a bowl, mix 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp brown sugar, 2 minced garlic cloves, and 1/2 tsp red chili flakes to create the marinade/dressing.
  3. Step 3: Heat 2 tbsp vegetable oil in a grill pan over medium-high heat. Grill 14 oz sliced extra firm tofu for 3-4 minutes per side until golden and slightly charred.
  4. Step 4: Toss the cooked noodles with half the dressing, then plate them topped with grilled tofu, 1/4 cup fresh mint leaves, 1/4 cup fresh cilantro leaves, 1/2 cup shredded carrot, and 1/2 cup julienned cucumber.
  5. Step 5: Drizzle remaining dressing on top and sprinkle 1/4 cup chopped roasted peanuts for crunch before serving.

Frequently asked questions

How long does Vietnamese-Inspired Rice Noodle Bowl with Fresh Herbs and Grilled Tofu take to make?

Total time is about 25 minutes (15 min prep + 10 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 Vietnamese-Inspired Rice Noodle Bowl with Fresh Herbs and Grilled 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 rice vermicelli noodles from drying out.

Can I substitute ingredients in Vietnamese-Inspired Rice Noodle Bowl with Fresh Herbs and Grilled 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 Vietnamese-Inspired Rice Noodle Bowl with Fresh Herbs and Grilled Tofu 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 Vietnamese-Inspired Rice Noodle Bowl with Fresh Herbs and Grilled Tofu 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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