Vietnamese Noodle Bowl with Tofu Meatballs and Soy-Lime Dressing

A fun new way to enjoy tofu! Make this Vietnamese noodle bowl with tofu meatballs, with an addictively good soy-lime dressing!

 
 

Hello hello! Popping in to share this recipe for Vietnamese noodle bowl with tofu meatballs. It's a riff on these tofu bulgogi meatballs I made awhile back. And if you haven't noticed, I have this thing for noodle bowls. And, you know, noodles in general. It's basically my comfort food. That and dumplings - random, I know.

This recipe takes a little time to put together, but it's worth it. It's also easy to prep in advance for lunch. Just divvy everything up in lidded containers and pack the dressing on the side.

These meatballs are a really fun and different way to prepare tofu, especially when they're smothered in a spicy sweet sauce.

 
 

Anyway, keeping things brief today because with taking most of the day off for my birthday, I'm a little behind in work. Also, I stayed up way too late binging on 13 Reasons Why and my brain just doesn't feel like writing sentences. Is it normal to get totally hooked on teen dramas when you're in your thirties? Please tell me I'm not the only one...

Hope you enjoy this recipe as much as I did!


Vietnamese Noodle Bowl with Tofu Meatballs and Soy-Lime Dressing

Serves: Serves 6

Ingredients

Meatballs

  • ½ cup cashews
  • 16 ounces extra-firm tofu, pressed
  • ½ cup whole grain panko breadcrumbs
  • 2 eggs
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 1½ teaspoons brown sugar
  • ¼ teaspoons salt
  • 1/3 cup hoisin sauce

Dressing

  • 3 tablespoons coconut sugar or brown sugar
  • 3 tablespoons water
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 stalk lemongrass, chopped
  • Juice of 2 limes
  • 1 tablespoon rice vinegar

Bowl

  • Butter lettuce
  • 8 ounces cellophane noodles, cooked according to package instructions, cooled
  • 1 small cucumber, thinly sliced
  • Shredded carrot
  • Cilantro leaves
  • Mint leaves

Instructions

  1. Preheat oven to 400 degrees.
  2. In a food processed, blend cashews until finely chopped. Add tofu, panko, eggs, soy sauce, sriracha, sesame oil, ginger, brown sugar and salt. Blend until combined, scraping down sides as needed.
  3. Spray a baking sheet lightly with oil. Form small golf ball sized meatballs with the tofu mixture. The mixture should make about 20. Spray tops lightly with oil. Place in the oven and bake for 25 minutes until golden, flipping halfway.
  4. Add hoisin sauce to the baking sheet, stir meatballs around to coat, then place back in the oven 1 minute to heat through.
  5. While meatballs are cooking, heat coconut sugar, water, soy sauce, sesame oil and lemongrass in a small pot until sugar is dissolved, about 1 minute. Add lime juice and rice vinegar. Season with salt to taste.
  6. Divide butter lettuce between bowls. Top with noodles, cucumber, carrot, cilantro, mint and 3-4 meatballs each. Serve topped with dressing.

More noodle bowls from the archives:

Vegan Vietnamese Noodle Bowl with Tempeh

Vegan Vietnamese Noodle Bowl with Tempeh

Curry Salmon Noodle Bowl

Curry Salmon Noodle Bowl

Kimchi Noodle Salad

Kimchi Noodle Salad

 
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