A light fresh vegetarian option, this is a great summer work day lunch! Pack your delish peanut dressing separately and mix together when you go to eat for best results. Any fresh veggies work well in this vermicelli bowl – we recommend whatever looks best and is in season.
Thai Vermicelli Buddha Bowl
Ingredients
Buddha Bowl
- 50g dried vermicelli
- 200g firm tofu, diced & patted dry
- ½ capsicum, thinly sliced
- 1 carrot, julienned or peeled into ribbons
- 100g snow peas
- 50g mung bean sprouts
Peanut Dressing
- 1½ Tbsp peanut butter
- Juice of 1/2 lemon
- 1 tsp soy sauce
- ½ tsp fish sauce
- ½ fresh chilli, thinly sliced (optional)
To serve
- 1 Tbsp chopped peanuts
- 2 Tbsp chopped coriander & mint
Instructions
- Bring a half full kettle of water to the boil.
- Cook vermicelli. Place vermicelli in a heat-proof bowl with a pinch of salt and cover with boiling water. Leave to cook for 5 minutes then drain well. 3. Prep & cook tofu. Season tofu. Heat 1/2 tsp oil in a non-stick fry-pan on medium heat. Cook tofu for 3–4 minutes, tossing to cook on all sides, until golden.
- Prep capsicum & carrot.
- Prep & make peanut dressing. In a small bowl mix together all peanut dressing ingredients. Season.
- Build bowls with vermicelli, veggies, tofu and peanut dressing. Top with peanuts and fresh herbs. Season with soy sauce.
Notes
Nutritional Info (per serve)
Energy (kJ): 1440
Energy (Cal): 344
Carbohydrate (g): 31.2
Protein (g): 19.0
Fat (g): 12.9
Saturated Fat (g): 2.3
Sugars (g): 5.6
Energy (kJ): 1440
Energy (Cal): 344
Carbohydrate (g): 31.2
Protein (g): 19.0
Fat (g): 12.9
Saturated Fat (g): 2.3
Sugars (g): 5.6
