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

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

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 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 recipe, 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.

Prep: 15 min Cook: 10 min Serves 4 Vietnamese cuisine 320 cal/serving

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Ingredients

8 oz rice vermicelli noodles
14 oz extra firm tofu, pressed and sliced
3 tbsp soy sauce
2 tbsp lime juice
1 tbsp brown sugar
2 garlic cloves, minced
1/2 tsp red chili flakes
2 tbsp vegetable oil
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/2 cup shredded carrot
1/2 cup cucumber, julienned
1/4 cup chopped roasted peanuts

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Instructions

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.
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.
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.
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.
Step 5: Drizzle remaining dressing on top and sprinkle 1/4 cup chopped roasted peanuts for crunch before serving.