Name: Vietnamese-Inspired Curried Tofu Summer Bowls
Prep time: 15 min
Cook time: 16 min
Total time: 91 min
Yield: 4
Cuisine: International
Ingredients: 14 oz firm or extra firm tofu (pressed for at least 15 minutes then cubed or sliced into preferred shapes); 1–2 tsp curry powder (use less or more to preference); 1 ½ tsp soy sauce (use tamari for gluten-free); 1 tsp maple syrup or sugar; ¼ tsp salt; ¼ tsp garlic powder; 3 tbsp coconut cream (scoop out the thick part of the coconut cream from full fat coconut milk can); ½ cup rice wine vinegar (or use apple cider vinegar or white vinegar); ⅓ cup hot water; ¼ tsp sea salt; 1 tsp maple syrup; 2 cups thinly sliced vegetables such as carrots (cucumber, radish, red bell pepper, onion); 1 tbsp soy sauce; 1 tbsp rice vinegar; 2 tbsp maple syrup; 2 tsp lime juice; 1 tbsp sambal oelek (or Asian chili garlic sauce); pinch salt and pepper, a good pinch; 8 oz cooked vermicelli rice noodles; chopped mint and cilantro; chopped lettuce; lime wedges

Vietnamese-Inspired Curried Tofu Summer Bowls

Fresh, vibrant bowls with pan-fried curried tofu, quick-pickled vegetables, and rice noodles, all drizzled with a spicy maple-lime dressing. Gluten-free and nut-free.

Prep15 min

Cook16 min

Total1h 31m

DifficultyEasy

Servings4

These Vietnamese-inspired curried tofu bowls are a celebration of fresh textures and bold flavors. The star is pan-fried tofu coated in a sweet and salty curry sauce, paired with crunchy pickled vegetables and tender rice noodles.

The spicy maple-lime dressing ties everything together with a kick. Perfect for a light yet satisfying main course, these bowls are easy to customize with your favorite veggies and herbs.

Method

Pickle the vegetables: In a mason jar, combine the rice vinegar, hot water, sea salt, and maple syrup. Stir well until the salt dissolves.
Add the thinly sliced vegetables, pressing them down so they are fully submerged in the liquid. Close the lid and refrigerate for at least 1 hour.
Prepare the curried tofu: Cut the pressed tofu into slices at least 1/2 inch thick.
Heat a cast-iron skillet (or any heavy-bottomed pan) over medium heat. Add a little oil and spread it around.
Once the oil is hot, carefully place the tofu slices in the pan. Cook for 3-4 minutes per side, until golden brown on the edges.
In a small bowl, mix the curry powder, soy sauce, maple syrup, salt, garlic powder, and coconut cream. Pour this sauce over the tofu in the pan. Stir and cook until the sauce thickens and coats the tofu evenly. Flip the slices halfway through. Remove from heat.
Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, lime juice, sambal oelek, and a pinch of salt and pepper until well combined. Set aside.
Assemble the bowls: Place a generous amount of lettuce and rice noodles in each serving bowl. Add the pickled vegetables.
Top with the curried tofu. Drizzle some dressing over everything, then sprinkle with chopped mint and cilantro. Serve with lime wedges.
To store, keep the tofu, noodles, and pickled vegetables in separate containers and assemble just before serving.

💡 Tips

For extra flavor, marinate the tofu slices in the curry sauce for 15 minutes before pan-frying.
You can use any combination of crunchy vegetables for the pickles, like daikon radish or bell pepper.
If you prefer a milder dressing, reduce the sambal oelek to 1 teaspoon.

Inspired by a recipe from Vegan Richa

Vietnamese-Inspired Curried Tofu Summer Bowls

Ingredients

Curried Tofu

Pickled Vegetables

Dressing

For Serving

Method

💡 Tips

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