Vegan Vietnamese Tofu Noodle Bowl with Fresh Herbs & Coconut-Ginger Sauce

Allergens

Soy (in soy sauce), Tree Nuts (peanuts)

Ingredients

• 8 oz rice noodles
• 14 oz extra firm tofu
• 2 cups mixed vegetables (bell peppers, carrots, cucumber, etc.)
• 1 cup fresh basil leaves
• 1/2 cup fresh mint leaves
• 1/2 cup roasted peanuts, chopped
• 4 tablespoons coconut oil
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 cup coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. Cook the rice noodles according to package instructions, then rinse under cold water and drain. Set aside.
2. Press the tofu between paper towels to remove excess moisture, then cut into cubes.
3. Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add the tofu and cook until golden brown on all sides, about 5 6 minutes. Remove from pan and set aside.
4. In the same pan, add another tablespoon of coconut oil and sauté the garlic and ginger for 1 minute.
5. Stir in the coconut milk, soy sauce, lime juice, sugar, salt, and pepper. Bring to a simmer and cook for 3 4 minutes until slightly thickened.
6. Add the cooked noodles and mixed vegetables to the pan, tossing to coat with the sauce. Cook for another 2 3 minutes until heated through.
7. Divide the noodle mixture among four bowls, top with tofu and garnish with fresh basil leaves, mint leaves, and chopped roasted peanuts. Enjoy!

Chef’s Insight

The key to a great vegan Vietnamese Tofu Noodle Bowl is balancing textures and flavors for an enjoyable dining experience.

Notes

This recipe can be easily adapted to include additional vegetables or protein sources.