Vermicelli Bowl

Chewing the fat… without it.

Faff Factor: 3/5 * Flavour 4.5/5 * Fridge to Face: 25 mins

Recipe includes Rebar’s Sesame Baked Tofu

(Serves 2 with leftovers)
1 block x-firm tofu
1 tbsp sesame oil
2 tbsp soy sauce (substitute coconut soy or Bragg’s soy)
cracked pepper
*Sriracha, optional

Vermicelli Bowl
250g rice noodles
Big handful shredded green cabbage
Big handful chopped greens (lettuce, spinach, or both)
2 x decent sized carrots
2 x mini cucumbers
1/2 daikon radish
1/2 avocado, sliced
1/4 cup cashews

1/4 cup rice vinegar
2 tbsp white sugar (can substitute sucanut or maple syrup)
2 tbsp sweet chilli sauce
Juice of a lime
2 tbsp soy sauce (or coconut soy substitute)
small pinch of salt
4 tbsp water

1. Turn on your oven to preheat – 375. Fill your kettle and turn it on.
2. Cut your tofu into 1/2 inch cubes. Add to a bowl with sesame oil, soy sauce and pepper. Mix roughly with hands and pour onto a baking sheet. Put into oven to roast, with timer set for 12 mins.
3. Place dry noodles in a pot, pour over boiling water, and set aside. (I use a pot in case I need to give the noodles a blast on the stove to finish cooking)
4. Prep vegetables: Peel carrots and radish. Cut carrots, radish and cucumbers on a bias to get long, thin slabs of each. Lay slabs flat, and slice into matchsticks. (Quick & dirty method of julienning) *See yotube link below.
5. Check noodles by tasting. If ready, drain water and set aside. If not, leave for a few minutes more.
6. When tofu timer goes, add handful of cashews at one end of the tray and put back in oven. Set timer to 3 minutes.
7. Whisk rice vinegar, sugar, sweet chilli, lime juice, soy, salt and water together, until sugar completely dissolved.
8. Assemble bowls: handful or rice noodles on the bottom, topped with cabbage & other crunchy greens, vegetable sticks, roasted tofu, roughly chopped roasted cashews & sliced avocado. Dress generously and enjoy.

• Add sriracha to tofu mix to add some spice.
• Substitute any toasted nuts and seeds for cashews.
• Top with chopped green onions & fresh cilantro or mint.
• Substitute out the tofu for a fried egg, grilled salmon / chicken, coconut shrimp or even some bought spring rolls.
• Also great with bean sprouts, red peppers, snap peas, soy beans (can soak with noodles if frozen), green beans, spiralised zucchini or anything that works well raw.

Faff notes:
• There are a few dishes in this one, but I love that I can get everything chopped & prepped while the tofu cooks and noodles soak.
• I’ve burnt more nuts that I’ve eaten in my life, so I now always use a timer.
• Watch below, from 01:00, for quick method for cutting veggie matchsticks.

Flavour notes: The Vermicelli bowl is my Vietnamese restaurant favourite. I love all the crunch from the fresh veggies AND the deep fried spring rolls on the side. This is my mid-week take on it, all the flavour, without the deep frying. The umami roasted tofu, creamy avocado & roasted nuts more than satisfy that ‘deep-fried’ flavour craving. Infinitely tweak-able, kids (and big kids) can choose their own adventure. Makes GREAT leftovers, because everything’s predominantly raw and crunchy. Be sure to add dressing just before you eat, so it doesn’t get soggy.


2 replies to “Vermicelli Bowl

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