Vermicelli Bowl with Noodles and Garlic Almond Dressing
Serves 4
20 mins prep
20 mins cook
40 mins total
This vermicelli bowl recipe is easy, versatile, and the perfect healthy, fresh lunch or dinner option!
For the tofu:
For the sauce:
For the noodles:
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For the tofu:
Preheat the ove to 450F. Crumble a package of tofu into a medium bowl. Toss with cornstarch and then stir in sesame oil, shallots and lemongrass until coated. Pour onto a parchment lined baking sheet and then bake until desired texture / doneness.
For the sauce:
Combine all of the sauce ingredients into a food processor and pulse to combine. Adjust the consistency to make the sauce more pourable by adding 2 tbsp hot water to thin (or more if needed).
For the noodles:
Prepare all of the vegetables and set aside. Next prepare the noodles by adding to a medium-large bowl and soaking in hot water according to package directions. Once done, strain and add back to the medium-large bowl to mix.
Once the tofu is cooked to your desired doneness, remove from the oven. Prepare the salad by tossing the sauce with the noodles and vegetables. Top with tofu and enjoy!
Alternatively, you could serve the salad by just tossing the noodles with the sauce and then topping with vegetable and tofu.
