16 Delicious Vietnamese Tofu Recipes for Healthy Living

Kickstart your journey to healthy living with these 16 delicious Vietnamese tofu recipes that promise to bring a burst of flavor and nutrition to your table! Perfect for home cooks in North America looking for quick, wholesome meals, these dishes blend traditional Vietnamese flavors with easy-to-find ingredients. Whether you’re craving something light and refreshing or hearty and comforting, there’s a tofu recipe here to satisfy every palate. Let’s dive in!

Vietnamese Tofu Spring Rolls

Make these Vietnamese Tofu Spring Rolls your next kitchen adventure—crisp, fresh, and packed with flavor. They’re a game-changer for quick lunches or light dinners.

Ingredients

• 8 oz firm tofu (press it for 30 mins to remove excess water—trust me, it’s worth it)
• 1 cup rice vermicelli noodles (the thin ones cook in a flash)
• 8 rice paper wrappers (I like the ones with a bit of texture)
• 1 cup shredded carrots (go for the rainbow carrots if you’re feeling fancy)
• 1 cup thinly sliced cucumber (English cucumbers are my pick for fewer seeds)
• 1/4 cup fresh mint leaves (tear them for more flavor)
• 1/4 cup fresh cilantro (stems are fine, they add crunch)
• 2 tbsp hoisin sauce (the thicker, the better for dipping)
• 1 tbsp sriracha (adjust to your heat level)
• 1 tbsp lime juice (freshly squeezed makes all the difference)

Instructions

1. Slice the pressed tofu into 1/4-inch thick strips. Pan-fry over medium heat for 3-4 minutes per side until golden. Tip: Use a non-stick pan to avoid sticking.
2. Cook rice vermicelli noodles according to package instructions, usually 3-5 minutes in boiling water. Drain and rinse under cold water to stop cooking.
3. Fill a large bowl with warm water. Dip one rice paper wrapper at a time for 10 seconds until pliable but still slightly firm. Tip: Over-soaking makes them tear.
4. Lay the wrapper flat. Layer noodles, tofu, carrots, cucumber, mint, and cilantro in the center. Fold sides in, then roll tightly from the bottom up. Tip: Don’t overfill, or rolling gets messy.
5. Mix hoisin, sriracha, and lime juice for the dipping sauce. Adjust sriracha to taste.

These spring rolls are all about the crunch and freshness, with a kick from the sauce. Serve them whole or halved on a platter for a stunning appetizer.

Crispy Vietnamese Tofu with Lemongrass

Perfect for when you’re craving something crispy, flavorful, and totally plant-based. This Crispy Vietnamese Tofu with Lemongrass is a game-changer—quick to make, packed with punchy flavors, and oh-so-satisfying.

Ingredients

• 14 oz extra-firm tofu (press it well—no one likes soggy tofu!)
• 2 tbsp soy sauce (I go for low-sodium to control the saltiness)
• 1 tbsp maple syrup (trust me, it’s the perfect sweet touch)
• 2 stalks lemongrass, finely minced (the fresher, the better for that zing!)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tbsp vegetable oil (my kitchen staple for high-heat cooking)
• 1 tsp cornstarch (the secret to extra crispiness)
• 1/2 tsp red pepper flakes (adjust to spice preference)

Instructions

1. Press the tofu for at least 15 minutes to remove excess water—wrap it in a clean towel and place a heavy book on top.
2. Cut the tofu into 1-inch cubes. The uniform size ensures even cooking.
3. In a bowl, whisk together soy sauce, maple syrup, minced lemongrass, garlic, and red pepper flakes. This marinade is flavor central.
4. Toss the tofu cubes in the marinade, then sprinkle with cornstarch. Coat evenly—this is your crispiness guarantee.
5. Heat vegetable oil in a non-stick pan over medium-high heat. Wait until it’s shimmering but not smoking for the perfect sear.
6. Add the tofu in a single layer. Don’t crowd the pan—give each piece its moment to shine.
7. Cook for 3-4 minutes per side until golden and crispy. Resist the urge to stir too soon; let that crust form.
8. Serve immediately. The contrast of crispy edges and tender inside is unreal.

Vibrant and aromatic, this tofu dish brings the heat and the sweet. Try it over a bed of steamed jasmine rice or tucked into lettuce wraps for a fresh twist.

Vietnamese Tofu Pho

Dive into a bowl of Vietnamese Tofu Pho that’s bursting with flavor and ready in no time. This plant-based twist on the classic is your next obsession.

Ingredients

• 8 cups vegetable broth (homemade or store-bought, but go for low-sodium to control the salt)
• 1 package (14 oz) firm tofu, pressed and cubed (extra firm is my jam for that perfect bite)
• 8 oz rice noodles (the thin ones are my favorite for slurping)
• 2 tbsp soy sauce (or tamari for gluten-free folks)
• 1 tbsp hoisin sauce (this little bottle is a flavor bomb)
• 1 tbsp sriracha (adjust to your heat level, but don’t skip it)
• 1 inch ginger, sliced (fresh is non-negotiable here)
• 2 garlic cloves, minced (because more garlic is always better)
• 1 tbsp olive oil (extra virgin for that fruity note)
• 1 cup bean sprouts (for that crunch)
• 1/4 cup cilantro, chopped (it’s not Pho without it)
• 1 lime, cut into wedges (squeeze it right before eating)

Instructions

1. Heat olive oil in a large pot over medium heat. Add ginger and garlic, sauté for 1 minute until fragrant.
2. Pour in vegetable broth, soy sauce, hoisin sauce, and sriracha. Bring to a boil, then simmer for 10 minutes to let flavors marry.
3. While the broth simmers, cook rice noodles according to package instructions. Drain and set aside.
4. Add cubed tofu to the broth and simmer for another 5 minutes, just until heated through.
5. Divide noodles among bowls. Ladle hot broth and tofu over the noodles.
6. Top with bean sprouts and cilantro. Serve with lime wedges on the side.

Now, the broth should be aromatic with a hint of spice, and the tofu? Perfectly tender. Try adding a dash of fish sauce if you’re feeling adventurous.

Vietnamese Tofu Banh Mi

Packed with flavor and crunch, this Vietnamese Tofu Banh Mi is your ticket to a quick, satisfying meal. Perfect for lunch or a light dinner, it’s a veggie twist on the classic that doesn’t skimp on taste.

Ingredients

• 1 block of firm tofu (14 oz), pressed and sliced into 1/2-inch thick slabs – pressing is key for that perfect texture.
• 1/4 cup soy sauce – I go for low-sodium to control the saltiness.
• 2 tbsp maple syrup – a sweet contrast to the savory soy.
• 1 tbsp sriracha – adjust to your heat preference, but don’t skip it!
• 1/2 cup mayonnaise – Duke’s is my favorite for its tangy richness.
• 1 tbsp rice vinegar – for a subtle acidity in the mayo spread.
• 1 baguette (about 12 inches), lightly toasted – crunch is non-negotiable.
• 1/2 cup pickled carrots and daikon – homemade or store-bought, both work.
• 1/4 cup cilantro leaves – no stems, please, for the freshest bite.
• 1 jalapeño, thinly sliced – seeds in if you dare.

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Whisk together soy sauce, maple syrup, and sriracha in a bowl. Marinate tofu slabs in this mixture for 10 minutes, flipping halfway through.
3. Place marinated tofu on the prepared baking sheet and bake for 20 minutes, flipping once at the 10-minute mark, until edges are crispy.
4. While tofu bakes, mix mayonnaise and rice vinegar in a small bowl. Set aside.
5. Slice the baguette horizontally, but not all the way through, and lightly toast it in the oven for 5 minutes.
6. Spread the mayo mixture on both sides of the baguette. Layer with baked tofu, pickled carrots and daikon, cilantro, and jalapeño slices.
7. Press the sandwich lightly together, slice into two, and serve immediately.

Delight in the contrast of crispy tofu against the soft baguette, with pickled veggies adding a tangy crunch. For an extra kick, drizzle with leftover sriracha mayo on the side.

Vietnamese Tofu Curry

Jump into the vibrant flavors of Vietnam with this tofu curry that’s a breeze to whip up. Just grab your ingredients, and let’s get cooking—your taste buds will thank you.

Ingredients

• 1 block (14 oz) firm tofu—press it for 30 mins to get that perfect texture.
• 2 tbsp coconut oil—my kitchen always smells like a tropical paradise when I use this.
• 1 tbsp curry powder—go for the golden hue, it’s all about that color pop.
• 1 can (13.5 oz) coconut milk—full fat for that creamy dreaminess.
• 1 cup vegetable broth—homemade if you’ve got it, but no stress if not.
• 2 cloves garlic, minced—because what’s curry without a little kick?
• 1 tbsp soy sauce—I’m all about that umami depth.
• 1 tsp brown sugar—just a hint of sweetness to balance the heat.
• 1 red bell pepper, sliced—for that crunch and color.
• Fresh cilantro—because garnish matters, folks.

Instructions

1. Heat coconut oil in a large skillet over medium heat until it shimmers—about 2 mins.
2. Add minced garlic, sauté until golden—30 seconds max, don’t let it burn.
3. Toss in the curry powder, stir for 10 seconds to wake up those spices.
4. Pour in coconut milk and vegetable broth, bring to a gentle simmer.
5. Add tofu and red bell pepper, let them cozy up in the sauce for 10 mins.
6. Drizzle in soy sauce and sprinkle brown sugar, stir to combine.
7. Simmer for another 5 mins until everything’s heated through and the sauce thickens slightly.

Keep it vibrant by serving over steamed jasmine rice, and don’t skimp on the cilantro. The tofu soaks up all that creamy, spicy goodness, making every bite a flavor explosion. Kick back and enjoy the compliments—you’ve earned them.

Vietnamese Tofu Stir Fry with Vegetables

Vibrant and veggie-packed, this stir fry is your ticket to a quick, flavor-packed meal. Toss tofu and veggies in a savory sauce, and dinner’s ready in 20.

Ingredients

• 14 oz firm tofu, pressed and cubed (trust me, pressing is key for crispiness)
• 2 tbsp soy sauce (I go for low-sodium to control saltiness)
• 1 tbsp maple syrup (a sneaky sweet twist)
• 2 cloves garlic, minced (fresh only, please)
• 1 tbsp ginger, grated (peel it with a spoon—game changer)
• 1 tbsp vegetable oil (high smoke point for the win)
• 2 cups broccoli florets (bite-sized for quick cooking)
• 1 red bell pepper, sliced (adds a sweet crunch)
• 1 carrot, julienned (for a pop of color)
• 2 green onions, sliced (save the greens for garnish)

Instructions

1. Press tofu for 15 minutes between paper towels with a heavy plate on top to remove excess water.
2. Whisk together soy sauce, maple syrup, garlic, and ginger in a small bowl. Set aside.
3. Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add tofu in a single layer. Cook undisturbed for 3 minutes per side until golden. Tip: Don’t crowd the pan for maximum crisp.
5. Push tofu to one side. Add broccoli, bell pepper, and carrot. Stir fry for 4 minutes until veggies are bright but crisp.
6. Pour sauce over everything. Toss to coat and cook for 1 more minute until sauce thickens slightly. Tip: Sauce should cling to the tofu and veggies, not pool at the bottom.
7. Garnish with green onions and serve immediately. Tip: For extra zing, squeeze fresh lime over the top.

This dish is all about texture—crispy tofu meets crunchy veggies, all glazed in a sticky-sweet sauce. Try serving it over quinoa or stuffing it into lettuce wraps for a low-carb twist.

Vietnamese Tofu Salad with Fresh Herbs

Elevate your salad game with this Vietnamese Tofu Salad—crispy, herby, and downright addictive. Perfect for those days when you crave something light yet bursting with flavor.

Ingredients

• 14 oz extra-firm tofu (press it well—no one likes soggy tofu!)
• 2 cups mixed greens (I’m obsessed with arugula for its peppery kick)
• 1/2 cup fresh mint leaves (tear them for maximum aroma)
• 1/2 cup fresh cilantro (stems included for extra crunch)
• 1/4 cup roasted peanuts (crushed, because texture is everything)
• 2 tbsp fish sauce (trust me, it’s the secret weapon)
• 1 tbsp lime juice (freshly squeezed, please)
• 1 tbsp sugar (balances the tang like a dream)
• 1 small red chili (thinly sliced—adjust heat to your bravery level)
• 1 clove garlic (minced, because garlic makes everything better)

Instructions

1. Press the tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat a non-stick pan over medium-high heat. Add tofu and cook for 5 minutes per side until golden and crispy.
3. In a small bowl, whisk together fish sauce, lime juice, sugar, and garlic until sugar dissolves.
4. In a large bowl, toss mixed greens, mint, cilantro, and chili with the dressing until evenly coated.
5. Top the salad with crispy tofu and crushed peanuts. Serve immediately.

Serve this salad with extra lime wedges for a zesty punch. The crispy tofu against the fresh herbs is a texture dream, and the dressing? Absolutely unforgettable.

Vietnamese Tofu Soup with Tomatoes

Dive into this vibrant Vietnamese Tofu Soup with Tomatoes—a bowl of comfort that’s light yet packed with umami. Perfect for those days when you crave something quick, healthy, and utterly satisfying.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed (I love the extra firm for more bite)
• 2 cups ripe tomatoes, chopped (go for vine-ripened for the best flavor)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is my pick)
• 2 tbsp soy sauce (I always reach for the low-sodium version to control saltiness)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp sugar (just a pinch to balance the acidity)
• 1/2 tsp black pepper (freshly ground for that kick)
• 2 green onions, sliced (for that fresh, crisp finish)

Instructions

1. Heat olive oil in a large pot over medium heat (about 1 minute until shimmering).
2. Add minced garlic, sauté for 30 seconds until fragrant—don’t let it burn!
3. Toss in the chopped tomatoes, cook for 5 minutes until they start to break down.
4. Pour in vegetable broth and soy sauce, bring to a boil (about 3 minutes).
5. Gently add tofu cubes, reduce heat to simmer for 10 minutes (tip: stir lightly to avoid breaking the tofu).
6. Sprinkle sugar and black pepper, stir to combine, simmer for another 2 minutes (tip: taste and adjust seasoning now).
7. Turn off heat, garnish with green onions (tip: let it sit for 5 minutes to deepen flavors).

Zesty and comforting, this soup boasts silky tofu and tangy tomatoes in a savory broth. Serve it with a side of crusty bread or over steamed rice for a heartier meal.

Vietnamese Tofu Grilled with Chili Sauce

Make your taste buds dance with this fiery Vietnamese tofu grilled with chili sauce—quick, bold, and packed with flavor.

Ingredients

• 14 oz extra firm tofu (press it well for that perfect chew)
• 2 tbsp soy sauce (I swear by the low-sodium kind for balance)
• 1 tbsp honey (for a sweet kick that contrasts the heat)
• 2 cloves garlic (minced, because fresh is best)
• 1 tbsp chili sauce (Sriracha works wonders here)
• 1 tbsp vegetable oil (my kitchen staple for high-heat cooking)
• 1 tsp sesame seeds (toasted, for that nutty crunch)
• 2 green onions (sliced thin, for a fresh finish)

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F) to get those perfect char marks.
2. Slice the pressed tofu into 1/2-inch thick slabs—pat them dry to ensure they grill, not steam.
3. Whisk together soy sauce, honey, minced garlic, and chili sauce in a bowl for the marinade.
4. Brush both sides of the tofu slabs with the marinade, reserving some for basting later.
5. Lightly oil the grill grates with vegetable oil to prevent sticking—trust me, it’s a game-changer.
6. Grill the tofu for 4-5 minutes per side, basting with the reserved marinade halfway through.
7. Sprinkle with toasted sesame seeds and green onions right before serving for an extra layer of flavor.

Velvety inside with a smoky, slightly charred exterior, this tofu is a texture dream. Serve it over steamed rice or tucked into a banh mi for a twist that’ll have everyone asking for seconds.

Vietnamese Tofu Stuffed in Rice Paper Rolls

Kick off your culinary adventure with these crispy, savory Vietnamese Tofu Stuffed in Rice Paper Rolls—packed with flavor and perfect for dipping.

Ingredients

• 1 block firm tofu (14 oz), pressed and cubed—extra firm holds up best.
• 1 cup shredded carrots—for a sweet crunch.
• 1 cup thinly sliced cucumber—I like English cucumbers for their thin skin.
• 1/2 cup fresh mint leaves—tear them for more aroma.
• 1/2 cup fresh cilantro—stems and all for extra flavor.
• 8 rice paper sheets (8.5 inch diameter)—dip them in warm water for 5 seconds only.
• 2 tbsp hoisin sauce—my favorite brand is Lee Kum Kee.
• 1 tbsp sriracha—adjust to your heat level.
• 1/4 cup crushed peanuts—for that essential crunch.
• 1 tbsp vegetable oil—for frying to golden perfection.

Instructions

1. Heat vegetable oil in a non-stick pan over medium heat (350°F).
2. Add tofu cubes, frying for 3-4 minutes per side until golden. Tip: Don’t overcrowd the pan for even crisping.
3. Mix hoisin sauce and sriracha in a small bowl. Tip: Warm the sauce slightly for easier dipping.
4. Fill a large bowl with warm water. Dip one rice paper sheet for 5 seconds, then lay flat on a damp towel.
5. Layer mint, cilantro, carrots, cucumber, and tofu in the center of the rice paper. Tip: Leave a 1-inch border for easy rolling.
6. Fold sides inward, then roll tightly from the bottom up. Repeat with remaining sheets.
7. Sprinkle crushed peanuts on top before serving. Tip: Serve immediately to prevent sogginess.

Unwrap the magic—each bite delivers a crunch, a kick, and a burst of freshness. Try serving these rolls with a side of extra hoisin sauce for double the fun.

Vietnamese Tofu with Caramelized Ginger Sauce

Make your taste buds dance with this Vietnamese Tofu with Caramelized Ginger Sauce—crispy tofu meets sticky-sweet ginger magic in under 30 minutes.

Ingredients

• 14 oz extra-firm tofu (press it well for maximum crispiness)
• 2 tbsp avocado oil (my high-smoke point hero)
• 1/4 cup brown sugar (packed for that deep caramel flavor)
• 3 tbsp soy sauce (I go for low-sodium to control the salt)
• 1 tbsp rice vinegar (for a subtle tang)
• 1 tbsp fresh ginger, minced (no powder here, please)
• 2 garlic cloves, minced (the more, the merrier)
• 1/4 tsp red pepper flakes (adjust to spice tolerance)
• 2 green onions, sliced (for a fresh finish)

Instructions

1. Press tofu for 15 minutes, then cube into 1-inch pieces.
2. Heat avocado oil in a non-stick skillet over medium-high heat until shimmering.
3. Add tofu cubes in a single layer—work in batches if needed. Cook for 4 minutes per side until golden and crispy. Tip: Don’t stir too soon; let them sear.
4. Remove tofu and set aside. In the same skillet, lower heat to medium.
5. Add brown sugar, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes. Stir constantly for 2 minutes until sugar dissolves and sauce thickens. Tip: Watch closely to prevent burning.
6. Return tofu to skillet, tossing gently to coat in sauce. Cook for 1 minute to let flavors meld.
7. Garnish with green onions and serve immediately. Tip: Pair with jasmine rice to soak up every drop of sauce.

Amazingly crispy tofu meets a sauce that’s sweet, spicy, and everything nice. Try it over noodles or in a bao for a fun twist.

Vietnamese Tofu and Mushroom Hotpot

Packed with umami and warmth, this Vietnamese Tofu and Mushroom Hotpot is your next cozy night in a bowl. Dive into layers of flavor with silky tofu, earthy mushrooms, and a broth that’s pure comfort.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed – pressing removes excess water for better texture.
• 2 cups shiitake mushrooms, sliced – their meaty texture is key.
• 4 cups vegetable broth – homemade or store-bought, but go for low-sodium to control saltiness.
• 1 tbsp soy sauce – I always use reduced-sodium to keep it balanced.
• 1 tbsp hoisin sauce – for that sweet, tangy depth.
• 2 cloves garlic, minced – fresh is non-negotiable here.
• 1 inch ginger, sliced – it’s all about that zing.
• 1 tbsp vegetable oil – my kitchen staple for stir-frying.
• 1 bunch green onions, chopped – reserve the greens for a fresh finish.

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering – about 1 minute.
2. Add minced garlic and sliced ginger, stir-frying for 30 seconds until fragrant – don’t let them burn!
3. Toss in shiitake mushrooms, cooking for 3 minutes until they start to soften – they’ll release moisture, that’s normal.
4. Pour in 4 cups vegetable broth, 1 tbsp soy sauce, and 1 tbsp hoisin sauce, bringing to a gentle boil – this is your flavor base.
5. Gently add cubed tofu, reducing heat to simmer for 10 minutes – low and slow lets the tofu soak up the broth.
6. Adjust seasoning if needed, then sprinkle with chopped green onions before serving – the freshness cuts through the richness.

Yield a hotpot where the tofu is pillowy, the broth deeply savory, and every spoonful a hug. Try serving it over steamed rice or with a side of crusty bread to sop up every last drop.

Vietnamese Tofu with Lemongrass and Chili

Packed with bold flavors, this Vietnamese Tofu with Lemongrass and Chili is a game-changer for your weeknight dinners. Crispy tofu meets aromatic lemongrass and a kick of chili for a dish that’s irresistibly good.

Ingredients

• 14 oz extra-firm tofu (pressed for 30 mins—trust me, it’s worth the wait)
• 2 tbsp vegetable oil (I always go for avocado oil for its high smoke point)
• 2 stalks lemongrass (outer layers removed, finely minced—don’t skip this prep!)
• 2 red chilies (sliced thin, seeds in if you like it hot)
• 3 garlic cloves (minced, because fresh is best)
• 2 tbsp soy sauce (low-sodium works great here)
• 1 tbsp maple syrup (a little sweetness balances the heat)
• 1 tsp cornstarch (for that perfect crispy finish)

Instructions

1. Cut the pressed tofu into 1-inch cubes and toss with cornstarch until evenly coated.
2. Heat oil in a large non-stick skillet over medium-high heat until shimmering—about 2 minutes.
3. Add tofu in a single layer and cook for 4 minutes per side, until golden and crispy. Tip: Don’t overcrowd the pan to ensure even crisping.
4. Push tofu to one side, add lemongrass, chilies, and garlic to the empty space. Sauté for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Mix everything together, then pour in soy sauce and maple syrup. Stir-fry for another 2 minutes until the tofu is glazed. Tip: A silicone spatula is perfect for gently folding the tofu without breaking it.
6. Remove from heat and let it sit for 2 minutes—the sauce will thicken slightly.

Every bite of this tofu is a crunch of perfection, with lemongrass and chili dancing on your palate. Serve it over steamed jasmine rice or toss into a vibrant noodle bowl for an extra layer of texture.

Vietnamese Tofu in Coconut Milk

Craving a creamy, dreamy dish that’s vegan and packed with flavor? This Vietnamese Tofu in Coconut Milk is your ticket to a quick, satisfying meal that’s as easy to make as it is delicious.

Ingredients

• 14 oz firm tofu (I always press mine for 30 minutes to get that perfect texture)
• 1 can (13.5 oz) coconut milk (full-fat for that rich, creamy goodness)
• 2 tbsp soy sauce (low-sodium is my go-to to control the saltiness)
• 1 tbsp maple syrup (a little sweetness balances the flavors beautifully)
• 1 tsp turmeric (for that gorgeous golden color)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tbsp vegetable oil (I use avocado oil for its high smoke point)
• 1/2 cup water (to adjust the consistency)
• Fresh cilantro for garnish (adds a fresh pop of color and flavor)

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Tip: Make sure the pan is hot before adding the tofu to get a nice sear.
2. Add the pressed tofu cubes to the pan and cook until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets crispy.
3. Push the tofu to one side of the pan and add the minced garlic to the other side. Sauté for 30 seconds until fragrant.
4. Pour in the coconut milk, soy sauce, maple syrup, and turmeric. Stir well to combine all the ingredients.
5. Add 1/2 cup water to the pan and bring the mixture to a simmer. Let it cook for 10 minutes, stirring occasionally. Tip: The sauce will thicken slightly as it cooks.
6. Remove from heat and garnish with fresh cilantro before serving.

Now, dive into this luscious dish where the tofu soaks up all the creamy coconut goodness, offering a subtle sweetness with every bite. Serve it over steamed rice or with a side of crusty bread to mop up the sauce—either way, it’s a winner.

Vietnamese Tofu with Green Mango Salad

Unleash a burst of tangy, crunchy, and umami flavors with this Vietnamese Tofu with Green Mango Salad—perfect for those who crave a quick, refreshing meal.

Ingredients

• 14 oz extra-firm tofu (press it well for maximum crispiness)
• 1 large green mango, julienned (the sour punch is key!)
• 1/4 cup fresh cilantro, roughly chopped (stems add great texture)
• 2 tbsp roasted peanuts, crushed (for that irresistible crunch)
• 3 tbsp fish sauce (trust me, it’s the secret weapon)
• 2 tbsp lime juice (freshly squeezed, please)
• 1 tbsp sugar (balances the tang)
• 1 small red chili, thinly sliced (adjust to your heat tolerance)
• 2 cloves garlic, minced (the more, the merrier)
• 1/4 cup vegetable oil (for frying the tofu to golden perfection)

Instructions

1. Press the tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat vegetable oil in a pan over medium-high heat until it shimmers (about 350°F).
3. Fry tofu cubes in batches until golden brown on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pan for even crisping.
4. Drain tofu on paper towels and let it cool slightly.
5. In a bowl, whisk together fish sauce, lime juice, sugar, garlic, and chili until sugar dissolves.
6. Toss green mango and cilantro in the dressing until evenly coated. Tip: Let it sit for 5 minutes to soak up the flavors.
7. Arrange fried tofu on a plate and top with the mango salad. Tip: Garnish with crushed peanuts right before serving for maximum crunch.

Amazingly crisp tofu meets the vibrant, tangy mango salad—serve it with a side of jasmine rice or enjoy it straight from the bowl for a light yet satisfying meal.

Vietnamese Tofu and Rice Noodle Bowl

Packed with vibrant flavors and textures, this Vietnamese Tofu and Rice Noodle Bowl is your ticket to a quick, satisfying meal. Perfect for lunch or dinner, it’s a colorful, crunchy, and utterly delicious dish that’s as fun to make as it is to eat.

Ingredients

• 8 oz rice noodles – I love the thin ones for their quick cooking time.
• 14 oz firm tofu – pressed for 30 minutes to get that perfect texture.
• 2 tbsp vegetable oil – my kitchen staple for frying.
• 1 cup shredded carrots – for a sweet, crunchy bite.
• 1 cup sliced cucumber – adds a refreshing crunch.
• 1/4 cup chopped cilantro – because fresh herbs are non-negotiable.
• 1/4 cup chopped mint – for that bright, aromatic touch.
• 1/4 cup chopped peanuts – because everything’s better with a little crunch.
• 1/2 cup soy sauce – I go for low-sodium to control the saltiness.
• 2 tbsp lime juice – freshly squeezed, always.
• 1 tbsp sugar – to balance the flavors.
• 1 tsp chili garlic sauce – adjust to your heat preference.

Instructions

1. Soak the rice noodles in hot water for 8-10 minutes until soft, then drain and rinse under cold water. Tip: Don’t overcook; they’ll turn mushy.
2. Cut the pressed tofu into 1-inch cubes. Heat vegetable oil in a pan over medium-high heat and fry the tofu until golden brown on all sides, about 5 minutes. Tip: Use a non-stick pan for easier flipping.
3. In a small bowl, whisk together soy sauce, lime juice, sugar, and chili garlic sauce to make the dressing. Tip: Taste and adjust the sweetness or spiciness as needed.
4. Assemble the bowl by placing noodles at the bottom, then top with tofu, carrots, cucumber, cilantro, mint, and peanuts. Drizzle with the dressing.

Light, fresh, and bursting with flavors, this bowl is a symphony of textures. Serve it with extra chili garlic sauce on the side for those who dare to turn up the heat.

Conclusion

Kickstart your journey to healthy living with these 16 delicious Vietnamese tofu recipes that promise both flavor and nutrition. Whether you’re a tofu enthusiast or just exploring, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!