Vietnamese Tofu Plate
602
Calories
40g
Protein
84g
Carbs
15g
Fat
Tofu seared and served over rice vermicelli with shredded carrot and cucumber and bright aromatics.
Kcal 602 · Protein 40 g · Carbs 84 g · $ 4.00 per serving
Protein 40g · Carbs 84g · Fat 15g
15 min
Prep
17 min
Cook
$ 4
Per Plate
602
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 15 oz firm tofu, cubed
- 2 oz rice vermicelli
- 1 cup cooked shredded carrot (from about 1.5 cups raw)
- 1.5 cups cooked bok choy (from about 4 cups raw)
- 1/2 cucumber, sliced
- 1 tbsp lemongrass, minced
- 2 cloves garlic, minced
- 1/2 lime
- 1/4 cup cilantro
- 1/4 cup mint
- 30 oz firm tofu, cubed
- 4 oz rice vermicelli
- 2 cups cooked shredded carrot (from about 3 cups raw)
- 3 cups cooked bok choy (from about 8 cups raw)
- 1 cucumber, sliced
- 2 tbsp lemongrass, minced
- 4 cloves garlic, minced
- 1 lime
- 1/2 cup cilantro
- 1/2 cup mint
- 60 oz firm tofu, cubed
- 8 oz rice vermicelli
- 4 cups cooked shredded carrot (from about 6 cups raw)
- 6 cups cooked bok choy (from about 16 cups raw)
- 2 cucumber, sliced
- 4 tbsp lemongrass, minced
- 8 cloves garlic, minced
- 2 lime
- 1 cup cilantro
- 1 cup mint
- 90 oz firm tofu, cubed
- 12 oz rice vermicelli
- 6 cups cooked shredded carrot (from about 9 cups raw)
- 9 cups cooked bok choy (from about 24 cups raw)
- 3 cucumber, sliced
- 6 tbsp lemongrass, minced
- 12 cloves garlic, minced
- 3 lime
- 1 1/2 cups cilantro
- 1 1/2 cups mint
- 120 oz firm tofu, cubed
- 16 oz rice vermicelli
- 8 cups cooked shredded carrot (from about 12 cups raw)
- 12 cups cooked bok choy (from about 32 cups raw)
- 4 cucumber, sliced
- 8 tbsp lemongrass, minced
- 16 cloves garlic, minced
- 4 lime
- 2 cups cilantro
- 2 cups mint
Before You Start
Press the tofu dry and cube it, shred the carrot and slice the cucumber, cook the vermicelli per its package, and mince the lemongrass and garlic.
How To Make It
- Season the tofu and sear it in a little oil over medium high, 8 to 10 minutes, turning, until golden and crisp on several sides, then set it aside.
- Cook the shredded carrot in the same pan, 3 to 4 minutes, until it begins to soften.
- Add the bok choy and cook 2 to 3 minutes, until the leaves wilt and the stems are just tender.
- Toss the vegetables with the lemongrass, garlic, herbs, and a squeeze of lime.
- Serve the tofu and vegetables over the rice vermicelli, topped with the sliced cucumber, cilantro, and mint.
Fix It: If the herbs wilt and darken, add them at the very end off the heat so they stay fresh and green.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 17 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories602
- Protein40g
- Carbs84g
- Fat15g
- Fiber9g
- Sodium204mg
Bonus Benefits
- A Healthy Weight
- Eating Well
- Steady Energy
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Tofu: plant protein and isoflavones, reported to keep you full and look after your heart.
Tofu: plant protein and isoflavones, reported to keep you full and look after your heart.
Tools For This Recipe
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