SPICY TOFU VERMICELLI BOWL
the meal you can count on for sustenance
Ask me what my favorite food is, and I’d say spring rolls. A close second? vermicelli bowls. And that’s exactly what this post is about. The day I dive into spring rolls will be a big, epic post (consider that a teaser 😁). My tastes and preferences evolve as I grow older, but certain foods remain constant, like the vermicelli bowl. Whether it’s for comfort, convenience, or contentment, it’s a dish I always come back to. It’s familiar and versatile, allowing us to switch up the ingredients based on what’s available (a Vietnamese food philosophy!) while adjusting it to the Vietnamese palate.
At its core, it comprises rice vermicelli, a protein, plenty of fresh herbs and vegetables, and a tangy dressing. With that in mind, I created this spicy tofu vermicelli bowl—my current favorite way to prepare it.
The spicy tofu borrows the flavors from Korean cooking with gochugaru, which I love for its heat, smokiness, and subtle sweetness. Sautéed green bell peppers and onions add natural sweetness, a savory aroma, and tenderness to the bowl. The lettuce, cucumbers, and mint bring freshness and a nice contrast to the cooked vermicelli. Finally, the soy vinegar dressing is my quicker alternative to nước chấm, tying all the elements together beautifully. 💚
I present to you our (second) meal of the week:
Protein breakdown (approximately 31 g per serving):
450 g extra-firm tofu (4 servings) = 40 g protein
10 g nutritional yeast = 5 g protein
28 g roasted peanuts = 7 g protein
200 g rice vermicelli (2 servings) = 8 g protein
86 g black lentils (2 servings) = 22 g protein
Tofu
Tofu, my go-to plant-based protein and a regular on Tiff’s Table, is what makes this meal tasty, filling, and satisfying. If you’re new to tofu, it’s made from soybeans that are turned into soy milk. A coagulant is added to form soy curds, which are then pressed into blocks. It’s super versatile—you can whip it, serve it cold, or fry it until crispy.
