Name: Tofu vermicelli herb bowls
Prep time: 25 min
Cook time: 15 min
Yield: 2 portions
Cuisine: Vietnam
Ingredients: 150 g rice vermicelli; 300 g firm tofu, cubed; 150 g cucumber, sliced; 100 g carrot, shredded; 10 g mint; 2 tbsp soy sauce; 2 tbsp lime juice; 1 tbsp sugar; 1 tbsp oil; 20 g peanuts

Tofu vermicelli herb bowls

Tofu vermicelli herb bowls in a practical home-cooking adaptation, with clear everyday steps.

Prep25 min

Cook15 min

Yield2 portions

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Let’s make it.

Cook vermicelli according to package, drain and cool promptly under cold water.

Pat tofu dry and pan-fry in oil until golden and hot throughout.

Dissolve sugar in soy sauce, lime and 2 tablespoons water.

Arrange noodles, tofu, vegetables and herbs in bowls; add dressing and peanuts.

A little kitchen note

Untested editorial adaptation. Serve promptly or refrigerate components separately.

Allergen notes

Soy, peanuts; possible wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy

612 kcal

Protein

25.5 g

Carbs

80.7 g

Fat

21.6 g

Fibre

5.4 g

Total sugar

12.5 g

Sodium

1015 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.