Vegan Vietnamese-Inspired Tofu Bowl

ByBui Thao

This is one of those meals that hits every single craving—fresh, savory, crunchy, a little sweet, and super satisfying.

It’s got crispy tofu, rice, pickled veggies, a tangy sauce, and loads of fresh herbs.

It’s one of those bowls you finish and immediately want to make again.

What You’ll Need

  • 1 block (14 oz) firm tofu, pressed and cut into ¾-inch cubes
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 1 tablespoon neutral oil (like avocado or canola)
  • 1 cup jasmine rice
  • 1 ½ cups water
  • ½ cup shredded carrot
  • ½ cup shredded daikon radish
  • ¼ cup rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ cucumber, thinly sliced
  • ¼ cup chopped cilantro
  • ¼ cup chopped mint
  • 1 red chili, thinly sliced (optional)
  • 2 tablespoons roasted peanuts, crushed
  • Lime wedges, for serving

Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 garlic clove, minced
  • 1 teaspoon sesame oil
Vietnamese-Inspired Tofu Bowl

Why I Love This Recipe

This is one of my go-tos when I want something fresh but still filling. The tofu gets golden and crispy without deep frying. The pickled veggies add brightness, and the sauce ties it all together.

Here’s why it always works for me:

  • Easy to meal prep
  • Totally plant-based
  • Light but filling
  • Full of textures and flavors

It serves 2 and takes about 40 minutes from start to finish.

Vietnamese-Inspired Tofu Bowl

Tools You’ll Need

  • Non-stick pan
  • Rice cooker or small pot with lid
  • Mixing bowls
  • Small saucepan (for pickling liquid)
  • Cutting board and knife
  • Grater or mandoline (for shredding veggies)
  • Measuring spoons and cups
  • Serving bowls

Pro Tips

  • Press the tofu for at least 15 minutes so it crisps up better.
  • Use day-old rice if you have it—it holds up better.
  • Don’t skip the herbs! Cilantro + mint make the whole bowl pop.
  • Adjust the sauce sweetness or tanginess to your taste.
  • Toast the peanuts for extra flavor.

Substitutions and Variations

  • Swap tofu with tempeh or grilled chicken.
  • Use brown rice or rice noodles instead of jasmine rice.
  • Add sliced red cabbage for more crunch.
  • Try a peanut sauce if you want it creamier.

Make Ahead Tips

  • Make the pickled veggies up to 3 days ahead—they get better with time.
  • Cook rice in advance and store in the fridge.
  • The sauce can be mixed and chilled for up to a week.

Recipe + Instructions

Step 1: Cook the Rice

In a small pot, add 1 cup jasmine rice and 1 ½ cups water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Turn off heat and let it sit (still covered) for 10 minutes. Fluff with a fork.

Vietnamese-Inspired Tofu Bowl

Step 2: Quick Pickle the Veggies

In a small saucepan, mix ¼ cup rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt over medium heat until sugar dissolves. Pour over ½ cup shredded carrot and ½ cup shredded daikon in a bowl. Let it sit for at least 20 minutes.

Vietnamese-Inspired Tofu Bowl

Step 3: Crisp the Tofu

Toss 14 oz tofu cubes with 1 tablespoon cornstarch and ½ teaspoon salt in a bowl. Heat 1 tablespoon oil in a non-stick skillet. Cook tofu in a single layer for 3–4 mins per side until golden and crispy.

Vietnamese-Inspired Tofu Bowl

Step 4: Make the Sauce

In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 minced garlic clove, and 1 teaspoon sesame oil until smooth.

Vietnamese-Inspired Tofu Bowl

Step 5: Assemble the Bowl

In a round bowl, layer ½ of the rice, tofu, pickled veggies, sliced cucumber, chopped cilantro and mint, and sliced chili. Drizzle with sauce. Sprinkle crushed peanuts and serve with a lime wedge.

Vietnamese-Inspired Tofu Bowl

Macros (Per Serving – Makes 2)

  • Calories: ~450
  • Protein: 18g
  • Fat: 18g
  • Carbs: 55g
  • Fiber: 5g

Why This Recipe Works (Quick Science)

  • Cornstarch on tofu helps pull out moisture and creates that crisp golden crust.
  • Pickling balances rich flavors and adds acidity, which keeps the bowl bright and balanced.
  • Herbs and lime bring in freshness that plays against the savory umami sauce.

Common Mistakes

  • Not pressing tofu – it’ll be soggy, not crispy.
  • Overcrowding the pan – tofu won’t crisp if it steams.
  • Skipping the sauce – it ties all the flavors together.
  • Not letting the pickles sit – they need time to develop flavor.

What to Serve With

  • Fresh spring rolls
  • Thai iced tea or sparkling lime water
  • A simple miso soup
  • Sliced mango with sticky rice

FAQ

Can I make it ahead?
Yes! Prep the rice, tofu, sauce, and pickles in advance. Store each separately.

Can I bake the tofu instead?
Yep. Bake at 400°F for 25–30 mins, flipping halfway.

What if I can’t find daikon?
Just use more carrot or sub with thinly sliced radish.

Is it spicy?
Only if you add the chili. Totally optional.

How long does it keep?
Up to 4 days in the fridge, stored in separate containers.

Leftovers + Storage

Store rice, tofu, veggies, and sauce in separate containers. Reheat tofu in a skillet or air fryer to re-crisp. Keeps in fridge for 3–4 days.

Final Thoughts

This Vietnamese-inspired tofu bowl is one of those meals that feels like a treat, but is super doable. If you try it, let me know how it turned out! Drop a comment with your favorite twist or ask any questions—I’m here for it.

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