This Vietnamese-inspired tofu bowl is fresh, colorful, and so full of flavor.
Crispy tofu, pickled veggies, fragrant herbs, and a sweet-savory sauce come together in one simple, wholesome meal.
It feels light but filling, and every bite has that balance of tangy, salty, sweet, and crunchy.
What You’ll Need
- 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 2 medium carrots, shredded
- 1 small cucumber, thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup jasmine rice, uncooked
- 2 tablespoons roasted peanuts, crushed
- 2 scallions, chopped
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1 lime, cut into wedges
Ingredients & Tools
Why I Love This Recipe
This bowl reminds me of my first time eating a Vietnamese rice bowl at a little street stall. The mix of hot rice, crispy tofu, fresh herbs, and bright pickled veggies was unforgettable. That inspired me to make a version at home.
- It’s simple and fresh, but tastes like something special.
- The pickled veggies add tang and crunch without much effort.
- It’s flexible — you can swap herbs or add what you love.
- It’s light yet filling, making it perfect for any meal.
Servings and Time
Servings: 2 bowls
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Macros (per serving)
- Calories: 380
- Protein: 18g
- Fat: 14g
- Carbs: 45g
- Fiber: 5g
- Sugar: 9g
Why This Recipe Works (Quick Science)
Pressing the tofu removes excess water so it crisps better. Pan-frying with sesame oil helps the outside caramelize while the inside stays soft. Rice vinegar plus sugar makes a quick pickle that balances acidity with sweetness, giving freshness to the bowl. The mix of herbs adds aromatic oils that brighten the whole dish.
Common Mistakes
- Not pressing tofu: Leaves it soggy and prevents crisping.
- Overcrowding the pan: Makes tofu steam instead of fry.
- Skipping the pickle rest time: Veggies won’t absorb enough flavor.
- Cooking rice too quickly: Leads to mushy or undercooked grains.
What to Serve With
- Fresh spring rolls with peanut dipping sauce
- A small bowl of miso soup for warmth
- Iced jasmine tea or lime soda for a refreshing drink
Tools You’ll Need
- Knife and cutting board
- Nonstick skillet or wok
- Small mixing bowls
- Whisk or fork
- Rice cooker or saucepan with lid
- Serving bowls
Substitutions and Variations
- Swap tofu with tempeh or seitan for variety.
- Use brown rice, vermicelli noodles, or quinoa instead of jasmine rice.
- Add thinly sliced radish, bell pepper, or bean sprouts for more crunch.
- Replace maple syrup with honey or agave if you prefer.
Make Ahead Tips
You can pickle the carrots and cucumbers up to 3 days in advance. Cook rice ahead and reheat before serving. Tofu is best fresh, but you can prep the cubes and sauce in advance.
Let’s Cook It
Step 1: Press and Cube the Tofu
Press tofu for 20 minutes, then cut into 1-inch cubes.
Step 2: Cook the Rice
Rinse 1/2 cup jasmine rice until water runs clear. Cook with 1 cup water until fluffy.
Step 3: Make Quick Pickles
In a bowl, mix 1/4 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt. Add shredded carrots and sliced cucumber. Toss and let sit 15 minutes.
Step 4: Pan-Fry the Tofu
Heat a nonstick skillet with 1 tsp sesame oil over medium heat. Add tofu cubes, drizzle with 2 tbsp soy sauce and 1 tbsp maple syrup, pan-fry until golden and crispy on all sides.
Step 5: Assemble the Bowl
In each bowl, add a scoop of jasmine rice. Top with crispy tofu, pickled carrots, cucumbers, fresh cilantro, mint, scallions, crushed peanuts, and lime wedges.
Leftovers & Storage
Store leftovers in separate airtight containers: rice, tofu, and veggies. Keep pickled veggies up to 3 days in the fridge. Tofu stays good for 2–3 days but re-crisp it in a skillet before eating.
FAQ
Can I bake the tofu instead of frying?
Yes, bake at 400°F (200°C) for 25–30 minutes, flipping halfway.
Can I use noodles instead of rice?
Absolutely, vermicelli noodles work great.
Is this recipe gluten-free?
Yes, if you use tamari instead of soy sauce.
Wrap-Up
This Vietnamese-inspired tofu bowl is fresh, vibrant, and full of flavor in every bite. It’s the kind of meal you’ll keep coming back to because it feels both comforting and refreshing. Give it a try, then come back and share how you liked it — I’d love to hear your version!