Vermicelli Noodle Bowl
with Crispy Tofu and Serrano-Ginger Vinaigrette
Vermicelli Noodle Bowl
A fresh vermicelli noodle bowl topped with crispy tofu and a bright serrano-ginger vinaigrette for a light, zesty meal with plenty of texture.
Ingredients
For 2 servings
- 1 unit Carrots
- ½ ounce Cilantro
- 1 unit Cucumber
- 2 clove Garlic
- 1 thumb Ginger
- 2 unit Scallions
- 1 unit Serrano Pepper
- 1 tablespoon Soy Sauce
- 14 ounce Tofu
- unit Vermicelli
- 2 tablespoon White Wine Vinegar
Additional Ingredients
- 3 tablespoon Olive Oil
- 2 tablespoon Sugar
PDF
DifficultyMedium
Total Time20m
Calories662
Protein23g
Carbs79g
Fat32g
Tags:
VeganGluten-freeFiber SmartLow SugarLow Sodium
⚠️Allergens:
🌱Soy🌾WheatSwaps and substitutions
For soy-free diets, swap the tofu for chickpeas or tempeh only if you can keep the rest of the bowl vegan; if avoiding wheat, use the gluten-free noodle option already suited to this dish. Skip the hot pepper for mild heat, or use jalapeño if serrano is too strong.
What to serve with it
Serve with a light miso soup or extra cucumber salad to keep the bowl fresh and balanced. A chilled green tea or sparkling lime water also works well with the bright, savory flavors.
