Crispy Tofu Vermicelli Noodle Bowl (Bun Dau Hu)

By Sprig Originals ✓ · cooked up in Sprig

Golden cubes of hard-pressed tofu, pan-fried until the edges shatter, piled over cool rice vermicelli with shredded lettuce, cucumber, pickled carrot and a mountain of herbs. The whole bowl lives or dies on the nuoc cham — this one swaps fish sauce for soy and a little extra lime and chili, so it stays fully vegetarian without losing that sweet-salty-sour snap.

Ingredients

• 28 oz extra-firm tofu (two 14 oz blocks)
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1/4 tsp ground turmeric
• 3 tbsp cornstarch
• 1/3 cup neutral oil, such as canola or peanut

• 1/3 cup warm water
• 3 tbsp granulated sugar
• 3 tbsp soy sauce
• 5 tbsp fresh lime juice (about 2 limes)
• 2 tsp rice vinegar
• 2 clove garlic, finely minced
• 1 Thai chili, thinly sliced (or 1 tsp chili garlic sauce)

• 1 cup carrot, julienned or coarsely grated
• 1 cup daikon radish, julienned
• 1/4 cup rice vinegar
• 2 tbsp granulated sugar
• 1/2 tsp kosher salt

• 10 oz dried rice vermicelli (bun)
• 4 cup shredded romaine or green leaf lettuce
• 1 English cucumber, cut into thin matchsticks
• 1 cup bean sprouts
• 1 cup mixed fresh mint, cilantro and Thai basil leaves
• 1/3 cup roasted peanuts, chopped
• 2 scallions, thinly sliced
• 1 lime, cut into wedges

Instructions

1. Press the tofu hard, and don't rush it: drain both blocks, slice each crosswise into 3 slabs, and lay them on a clean kitchen towel. Cover with a second towel, set a baking sheet on top, and weigh it down with a few cans or a heavy skillet. Press 25–30 minutes, changing the towel once if it soaks through. The slabs should feel dense and springy, not squishy.
2. While the tofu presses, make the pickles. Whisk the rice vinegar, 2 tbsp sugar and 1/2 tsp salt in a bowl until dissolved, add the carrot and daikon, toss, and let sit at room temperature at least 20 minutes, tossing once or twice. Drain before serving.
3. Make the vegetarian nuoc cham: stir the warm water and 3 tbsp sugar together until fully dissolved, then add the soy sauce, lime juice, rice vinegar, minced garlic and sliced chili. Taste and adjust — it should be bracingly sour-sweet with a clean salty backbone. Add up to 1 tbsp more water if it tastes too sharp. Set aside so the garlic and chili can steep.
4. Cook the vermicelli: bring 3 quarts of water to a boil, drop in the noodles, and cook 3–5 minutes, just until tender with no chalky center (follow the low end of your package time). Drain and rinse thoroughly under cold running water for a full minute, tossing with your fingers to wash off surface starch. Drain very well in a colander for 10 minutes, then fluff and set aside at room temperature.
5. Cut the pressed tofu into 3/4-inch cubes and blot once more with paper towels. In a large bowl, toss the cubes with the 1 tsp salt, garlic powder and turmeric, then sprinkle over the cornstarch and toss gently until every side is dusted and dry-looking.
6. Heat the oil in a 12-inch nonstick or well-seasoned cast-iron skillet over medium-high until it shimmers and a tofu cube sizzles immediately on contact (about 350°F). Add the tofu in a single layer, working in two batches if needed, and fry undisturbed 3–4 minutes per side until deeply golden and crisp — about 12–14 minutes total to brown 3 or 4 sides. Resist stirring; contact time is what builds the crust.
7. Transfer the tofu to a wire rack (not paper towels — it steams and softens) and sprinkle with a pinch of salt. Keep the tofu at room temperature; do not cover it.
8. Build the bowls: divide the lettuce among 4 wide bowls, top with a nest of vermicelli, then arrange the cucumber, drained pickles, bean sprouts and a generous handful of herbs around the edges. Pile the hot crispy tofu in the center.
9. Shower each bowl with chopped peanuts and scallions, add a lime wedge, and pour about 1/3 cup nuoc cham over the top just before eating. Toss everything together at the table so the noodles catch the dressing, and pass extra sauce on the side.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem