Vermicelli Noodles and Tofu Bowl With Peanut Sauce
This customizable and easy rice noodle and tofu recipe with a gorgeous drizzle of peanut sauce is an ideal option for lunch on a summer day. Although many people don’t like the taste of tofu when they start to cook it at home, once you discover the secret sauce (literally) to making tofu taste good, you’ll be making this vermicelli noodles and tofu bowl recipe every week of summer!
Pro Tips for a Delicious Vermicelli Noodles and Tofu Bowl
- I recommend using roasted and unsalted peanuts when adding your toppings to these rice noodles, tofu, and peanut sauce.
- If your peanut butter sauce is too thick, add a teaspoon of sesame oil and mix well to create a runnier sauce.
- Use any leftover peanut sauce for summer rolls or on top of your favorite grains in a buddha bowl.
- Make these tasty rice noodles and tofu bowls in advance and store them in the fridge for 4-5 days. The tofu may soften, but it will still be a delicious, healthy grab-and-go meal option to enjoy throughout the week. I recommend keeping the salady bits and tofu in one air-tight container and storing the peanut sauce separately.
Ingredient Alternatives
Here are a few alternations you can make if you are missing a few ingredients for this dish or want to mix things up:
- Swap tofu for tempeh.
- Add chili flakes for a kick of spice.
- Sprinkle on finely sliced green onions for an extra topping.
- As well as the crushed peanuts, you can also top this dish with sesame seeds.
- Finally, squeeze on some extra lime juice over your bowl for a hit of citrus.
- If you are on a budget, you can use another sweetener in the peanut sauce to replace the maple syrup. Although the maple adds to the rich depth of flavor, brown sugar or agave nectar also work well to enhance the sauce’s sweetness and contrast the creamy peanut and punchy lime juice.
- No fresh mint? No problem! Fresh cilantro also works well with the ingredients in this dish.
FAQ
Is this vermicelli noodles and tofu recipe gluten-free?
Almost – the vermicelli noodles are made of rice, so they are fine for anyone avoiding gluten in their diet. However, the hoisin sauce in the peanut dressing may contain wheat, depending on the brand you use. Therefore, you will need to swap the hoisin sauce out for a gluten-free soy sauce or a gluten-free hoisin sauce to ensure there is no wheat or other traces of gluten in this dish.
Is this rice noodle, tofu, and peanut sauce recipe healthy?
This recipe is packed with fresh veggies, tofu, and rice noodles to give your body a hit of fiber and important nutrients, including protein and various essential micronutrients to aid your bodily functions.
This recipe has roughly 18g of protein, 36.8g of carbohydrates, and 13g of fat per serving. However, the exact macronutrient split of this meal will vary slightly depending on how much tofu you use, among other factors.
Drop me a message!
If you have any more questions about how to make these vermicelli noodles and tofu with peanut sauce to perfection, feel free to drop me a DM over on Instagram so I can help you out!
INGREDIENTS
Tofu
- 14oz extra-firm tofu – drained and pressed, cut into cubes
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
Vermicelli Noodle Bowl
- 8 oz. dried vermicelli noodles
- 1 medium cucumber, sliced or julienned
- 2 medium carrots, made into ribbons or julienned
- ¼ cup fresh mint, coarsely chopped
- 1 tablespoon chopped peanuts for topping
- Romaine lettuce for serving
Peanut Sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon peanut butter
- 1-2 tablespoons of water
- 1 tablespoon fresh lime juice
- 1 tablespoon maple syrup
METHOD
- Prepare the tofu by heating the sesame oil in a skillet over medium-high heat, then add your cubed tofu. Let the tofu get crispy on each side. Once all sides are crispy, add your soy sauce and let it reduce and crisp even more for another 6-7 minutes. Remove from heat and set aside.
- Cook the vermicelli noodles according to the package, transfer them to a medium mixing bowl, and set them aside.
- Make the peanut sauce by combining hoisin sauce, peanut butter, water, lime juice, and maple syrup. Blend or whisk well until smooth, adding more water if needed.
- Assemble the noodle bowls by adding vermicelli noodles into each serving bowl. Top with tofu, cucumber, carrots, mint, chopped peanuts, and peanut sauce.
Vermicelli Noodles and Tofu Bowl
Ingredients
Tofu
- 14 oz extra-firm tofu drained and pressed, cut into cubes
- 3 tbsp soy sauce
- 1 tbsp sesame oil
Noodle Bowl
- 8 oz dried vermicelli noodles
- 1 medium cucumber sliced or julienned
- 2 medium carrots made into ribbons or julienned
- 1/4 cup fresh mint coarsely chopped
- 2 tbsp chopped peanuts for topping
- chopped romaine lettuce for serving
Peanut Sauce
- 2 tbsp hoisin sauce
- 1 tbsp peanut butter
- 1-2 tbsp water
- 1 tbsp maple syrup
Instructions
- Prepare the tofu by heating the sesame oil in a skillet over medium-high heat, then add your cubed tofu. Let the tofu get crispy on each side. Once all sides are crispy, add your soy sauce and let it reduce and crisp even more for another 6-7 minutes. Remove from heat and set aside.
- Cook the vermicelli noodles according to the package, transfer them to a medium mixing bowl ,and set them aside.
- Make the peanut sauce by combining hoisin sauce, peanut butter, water, lime juice, and maple syrup. Blend or whisk well until smooth, adding more water if needed.
- Assemble the noodle bowls by adding vermicelli noodles into each serving bowl. Top with tofu, cucumber, carrots, mint, chopped peanuts, and peanut sauce.
