My buddy gave up meat for lent, so when he came over the other day to hang out, I made him a Lemongrass Tofu Vermicelli Bowl for dinner, loaded with savory and flavor-packed firm tofu.
Lemongrass tofu vermicelli bowls are the perfect vegan, light, nutritious and delicious meal! I love vermicelli bowls because I can customize the bowls however I like and with whatever ingredients I have in the fridge and pantry.
For this dish, I lightly seasoned cubed firm tofu with salt and pepper and fried it.
Ingredients:
1 pound fried tofu, cubed
2 tablespoons vegetarian oyster sauce
1 tablespoon soy sauce
½ tablespoon sugar
1 teaspoon rice vinegar
1 teaspoon sesame oil
½ teaspoon pepper
2 tablespoons minced lemongrass
1 tablespoon minced garlic
1 Thai chili, minced
Vermicelli Bowl Options:
Vermicelli noodles
red leaf lettuce
Perilla leaves
Mint leaves
Crushed peanuts
Pickled carrots and daikon
Scallion oil
Steps:
Fry Tofu – Season cubed firm tofu with salt and pepper and fry over medium high heat until golden brown, then set it aside.
Stir Fry Lemongrass Tofu – Stir fry garlic and chilies in oil over medium high heat for 30 seconds then add lemongrass and stir fry until fragrant. Add the fried tofu along with the sauce back into the wok and give it a good mix.
Make Vermicelli Bowls – Assemble the vermicelli bowl with your favorite veggies and herbs and top with savory fried lemongrass tofu.
Tips:
- If you don’t have time to prepare and fry tofu, buy pre-fried tofu!
- Firm or Extra firm tofu works best for this recipe
- I use Wan Ja San Vegetarian Oyster sauce to make this recipe vegan/vegetarian friendly.
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