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–+ servings
Tofu noodle bowl of soup with carrots and basil.

Tofu Noodle Bowl Recipe

Prep Time: 30 minutes
Servings: 4 servings
Author: Tracy Halasz

Ingredients

Quick Vegetable Pickle

  • 2 carrots, julienne (pickle recipe below)

Tofu and Tofu Marinade

  • 240 grams tofu block, firm
  • 2 tsp garlic, chopped
  • 2 tsp shallot, chopped
  • 1 stem lemongrass, finely chopped
  • 3 tbsp sugar
  • ½ tsp ground pepper
  • 4-6 tsp soya sauce
  • ¼ tsp turmeric powder (for colour)
  • 1 tbsp oil

Dressing

  • 8 tbsp kumquat juice*
  • 2 tbsp water
  • 1 tsp salt
  • 1 tsp soya sauce
  • 2-3 tbsp agave or maple syrup
  • 4 tsp garlic, chopped
  • 4 tsp red chili, minced

Bowl Ingredients

  • 400 grams rice noodles
  • greens, assortment
  • 16 leaves mint, ribbons
  • 16 leaves Vietnamese basil, ribbons
  • 2 stems spring onion, sliced
  • bean sprouts
  • peanuts, rough chop

Instructions

Quick Pickled Vegetables

  • Pickle the julienne carrots (could use a combo of carrot and white radish) in 1 cup vinegar ⅓ cup water, 1 tbsp salt, 2 tbsp sugar.
  • Mix and submerge the vegetables.

Preparing Tofu

  • Slice a brick of tofu into 3 through the width, press between paper towels with heavy books on top while you prepare the rest of the recipe.

Tofu Marinade **extra time needed for soaking

  • Mix the marinade ingredients together. I used maple syrup for the sweetener (the original recipe from my cooking class in Vietnam called for honey).
  • Cut the tofu into cubes and place in the marinate for 10-20 minutes.  
  • Right before serving, lightly grill or BBQ tofu over medium high heat until golden.

Dressing

  • Mix together the dressing ingredients. Stir well until the sugar is completely dissolved and set aside.
  • Kumquats are not available where I live, so I subbed a combination of freshly squeezed tangerine and lime juice. 
  • Sub Sambal Olek when out of fresh red chili peppers. 

Bowl Ingredients

  • Prepare (wash, pat dry, and slice) a mixture of greens for your bowl, eg. watercress, spinach, big lettuce leaves - whatever is in season in your area. Go to the Asian market and try some new greens that might not be available at every grocery store.
  • Prepare rice noodles according to package instructions.
  • Prepare mint, basil, spring onions, bean sprouts.
  • Rough chop a handful of peanuts.

To Serve

  • Into 4 bowls, place greens, then noodles, lettuce ribbons, bean sprouts, mint, basil, carrot (and radish if using).
  • Divide grilled tofu cubes between the bowls then top with dressing and any leftover marinade.
  • Garnish with green onions and sprinkle with peanuts.

Notes

I go to the Asian market by my house and see what greens are abundant there. I always find interesting and delicious greens for this bowl.
The marinade and dressing are so delicious - you might want to double the recipe.
Best served fresh, but leftovers are okay the next day.
A mixture of tangerine juice and lime juice is a pretty good substitute for the kumquat juice which is not available where I live.