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Perfect Basil Tofu Vermicelli Bowl: Easy 20-Min Recipe

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A quick and flavorful bowl featuring crispy tofu, fresh basil, and rice vermicelli noodles tossed in a savory-sweet sauce. Ready in under 20 minutes, it’s perfect for busy weeknights and packed with plant-based protein.

Ingredients

Scale
  • 14 oz (400g) extra-firm tofu
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • Salt and black pepper to taste
  • 3 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili garlic paste
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 7 oz (200g) rice vermicelli noodles
  • 1 cup fresh basil leaves, loosely packed
  • 1 cup shredded carrots
  • 1/2 cup cucumber, thinly sliced
  • Optional toppings: chopped peanuts, sesame seeds, fresh mint, lime wedges

Instructions

  1. Press the tofu: Remove tofu from package, wrap in a clean dish towel or paper towels, and place a heavy object on top. Press for 5 minutes to remove excess moisture.
  2. Cut pressed tofu into 1/2-inch thick slabs, then into bite-sized cubes. Toss with cornstarch, salt, and pepper until evenly coated.
  3. Cook noodles: Bring a pot of water to a boil. Add rice vermicelli and cook for 3-4 minutes until tender. Drain and rinse under cold water. Toss with a drizzle of sesame oil to prevent sticking.
  4. Make the sauce: In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, chili garlic paste, minced garlic, and sesame oil. Set aside.
  5. Cook the tofu: Heat vegetable oil in a large non-stick skillet over medium-high heat. Add tofu in a single layer and cook undisturbed for 3-4 minutes until golden brown. Flip and cook another 3-4 minutes until crispy on all sides.
  6. Combine: Reduce heat to low. Pour sauce over tofu, add fresh basil leaves, and toss gently for about 30 seconds until basil wilts slightly.
  7. Assemble bowls: Divide noodles among serving bowls. Top with saucy tofu and basil. Add shredded carrots and cucumber slices. Garnish with optional toppings and serve immediately.

Notes

Press tofu thoroughly for best crispiness. Add sauce just before serving to maintain crunch. For gluten-free, use tamari or coconut aminos instead of soy sauce. Leftovers keep for up to 3 days; reheat tofu in a dry skillet.

Nutrition

Keywords: tofu vermicelli bowl, basil tofu, quick vegan dinner, 20-minute recipe, rice noodles, plant-based bowl

Find it online: https://emacrave.com/perfect-basil-tofu-vermicelli-bowl-easy-20-min-recipe/