“Aromatic Cambodian Gluten-Free Rice Noodle Bowl with Tofu and Fresh Herbs: A Delightful Brunch Experience”
This easy and flavorful Cambodian-inspired gluten-free rice noodle bowl with tofu and fresh herbs is perfect for a delicious and exotic brunch. Featuring a zesty lime dressing and an array of textures and colors, this dish will delight your taste buds while providing a healthy meal option. With our mouthwatering recipe, beautiful imagery, and SEO-optimized content, you'll be sure to find success with this captivating Cambodian brunch dish.
Allergens
Soy (in fish sauce)
Ingredients
- 12 oz rice noodles
- 14 oz firm tofu, cubed
- 3 cups mixed fresh herbs (such as cilantro, mint, and basil)
- 1 cup bean sprouts
- 2 limes, juiced
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup water
- 3 cloves garlic, minced
- 1 shallot, thinly sliced
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
Instructions
- Cook the rice noodles according to package instructions until al dente. Drain and rinse with cold water. Set aside.
- In a large mixing bowl, combine lime juice, fish sauce, sugar, water, minced garlic, and sliced shallot. Stir well to create the dressing.
- In a large skillet, heat vegetable oil over medium high heat. Add cubed tofu and sauté until golden brown on all sides. Season with salt and pepper. Remove from pan and drain on paper towels.
- Assemble the bowls by dividing the cooked rice noodles among six plates. Top each bowl with tofu, a generous amount of mixed fresh herbs, and bean sprouts. Drizzle with dressing just before serving.
Chef’s Insight
The combination of flavors and textures in this dish is inspired by traditional Cambodian cuisine, offering an exotic brunch option that is both gluten-free and delicious.
Notes
For the perfect photography presentation, consider using a white or light-colored plate to enhance the vibrant colors of the dish.