Vietnamese inspired Curried Tofu Summer Bowl
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Vegan Richa · by Vegan Richa★ 5.0 (13)

Vietnamese inspired Curried Tofu Summer Bowl

NUTRITION · PER SERVING91M COOK
CAL 16%·PRO 41%
CARBS 38G49% OF CAL
7G FIBER19G OTHER12G TOTAL SUGAR
FAT 11G31% OF CAL
3G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rice noodles topped with pan-fried curried tofu, quick-pickled vegetables, and a spicy maple-lime dressing. Fresh and vibrant with complex sweet, spicy, and tangy flavors.

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Nutrition & ingredients

Ingredients

serves 4
  • 14 ounces firm or extra firm tofu (pressed for at least 15 minutes then cubed or sliced into preferred shapes)
  • 1 -2 teaspoon curry powder (use less or more to preference)
  • 1.5 teaspoon soy sauce (use tamari for gluten-free)
  • 1 teaspoon maple syrup or sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 3 tablespoons coconut cream (scoop out the thick part of the coconut cream from full fat coconut milk can)
  • 1/2 cup rice wine vinegar (or use apple cider vinegar or white vinegar)
  • 1/3 cup hot water
  • 1/4 teaspoon sea salt
  • 1 teaspoon maple syrup
  • 2 cups thinly sliced vegetables such as carrots (cucumber, radish, red bell pepper, onion)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons maple syrup
  • 2 teaspoons lime juice
  • 1 tablespoon sambal oelek (or Asian chili garlic sauce)
  • a good pinch of salt and pepper
  • 8 Oz pack cooked vermicelli rice noodles
  • Chopped mint and cilantro
  • Chopped lettuce
  • lime wedges
PREP
15M
SODIUM
970MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.