Vietnamese-style crispy tofu bowl

Table of contents

Vietnamese-style Crispy Tofu Bowl

Experience the vibrant flavors of Vietnam with this Vietnamese-style Crispy Tofu Bowl. This dish combines crispy tofu with fresh vegetables and a tangy, savory sauce, creating a delightful balance of textures and tastes. Perfect for a light lunch or dinner, this bowl is both satisfying and healthy.

Serving Size and Yield

Serves 4

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Ingredients

1 block (14 oz) firm tofu, drained and pressed
2 tablespoons cornstarch
3 tablespoons vegetable oil
1 cup cooked jasmine rice
1 cup shredded carrots
1 cup sliced cucumber
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/4 cup chopped peanuts
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon fish sauce (optional)
1 tablespoon sugar
1 clove garlic, minced
1 red chili, sliced (optional)

Instructions

Prepare the tofu by cutting it into 1-inch cubes. Toss the cubes in cornstarch until evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 10 minutes. Remove from the skillet and set aside.
Mix the soy sauce, lime juice, fish sauce (if using), sugar, garlic, and red chili in a small bowl to make the dressing.
Assemble the bowls by dividing the cooked rice among four bowls. Top with crispy tofu, shredded carrots, sliced cucumber, mint leaves, and cilantro leaves.
Drizzle the dressing over each bowl and sprinkle with chopped peanuts.
Serve immediately and enjoy!

Additional Notes

For a vegan version, omit the fish sauce and use additional soy sauce. You can also add other vegetables like bell peppers or bean sprouts for extra crunch.