lunch · dinner · Vietnamese-inspired
Vietnamese-Inspired Tofu Summer-Roll Bowls
Rice noodles, crisp tofu, cucumber, carrots, and herbs with a lime-tamari dressing.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 14 oz tofu, drained and cubed
- 8 oz rice noodle
- 2 cups cucumber, thinly sliced
- 2 cups carrot, shredded
- 1 cup mint
- 2 tbsp tamari
- 3 tbsp lime juice
- 1 tbsp neutral oil
Equipment
Large skillet + Saucepan + Mixing bowl
How to make it
- 1
Cook the rice noodles according to the package directions, rinse under cold water, and drain.
- 2
Heat the oil in a skillet over medium-high heat. Cook the tofu for 7 to 9 minutes until browned.
- 3
Whisk the tamari, lime juice, and 2 tablespoons water. Divide the noodles, tofu, cucumber, carrots, and mint among bowls and spoon over the dressing.
Storage & leftovers
Refrigerate components separately for up to 3 days.
Serve cold or reheat only the tofu until steaming.
Dietary & allergen notes
Suitable for: vegan, vegetarian, gluten-free, dairy-free, egg-free, peanut-free, tree-nut-free, sesame-free.
Contains soy. Packaged ingredients can vary, so check labels and cross-contact information.