Vietnamese Turmeric Tofu with Dill and Rice Noodles
This Vietnamese-inspired dish features golden, crispy tofu coated in turmeric and rice flour, served over tender rice vermicelli with fresh herbs and aromatic dill. The tofu is pan-fried until golden and topped with stir-fried scallions and dill, creating a fragrant and texturally varied meal. A tangy dipping sauce made with sugar, rice vinegar, and lime juice ties everything together. Perfect for a light lunch or dinner, this dish offers a beautiful balance of crispy, fresh, and aromatic elements that showcase the Vietnamese approach to combining herbs, textures, and bright flavors in one satisfying bowl.
Ingredients
- 3 tablespoons sugar
- ¼ cup water
- 2 tablespoons rice vinegar
- 1 teaspoon soy sauce
- 1 tablespoon plus 1 teaspoon null, fresh lime juice
- ½ teaspoon salt
- 1 fresh red Thai bird chile
- 1 garlic clove
- 1 small head Bibb lettuce
- ¾ cup Thai basil leaves
- ½ pound dried rice vermicelli noodlesrice noodles1:1vegetarian
slightly different texture
- 1 pounds firm tofu
- ½ cup rice flour
- 1 teaspoon ground turmeric
- ¼ teaspoon salt
- ¼ cup vegetable oil
- 3 cups scallions, 2 bunches
- 2 cups fresh dill, large bunch, roughly chopped, stemmed
- ½ cup roasted unsalted peanuts
- soy sauce(optional)
Instructions
- 1
Combine sugar, water, rice vinegar, soy sauce, lime juice, and salt in a bowl and stir until sugar dissolves
- 2
Add chile and garlic to sauce, mix, and let sit for 10 minutes
- 3
Mix lettuce and basil together in serving bowl
- 4
Bring large pot of water to boil and cook noodles until tender
- 5
Drain noodles and flush with cold water, then gently squeeze to remove excess water
- 6
Cut tofu into rectangles about 1.5 by 2 inches
- 7
Mix rice flour, turmeric, and salt in large bowl
- 8
Toss tofu in flour mixture to coat lightly
- 9
Heat oil in wok or skillet over medium-high heat
- 10
Fry tofu until crispy and golden on each side
- 11
Transfer tofu to serving platter
- 12
Pour out most oil, leaving 1 tablespoon, and reheat
- 13
Stir-fry scallions for 1 minute, then add dill and stir-fry 30 seconds more
- 14
Arrange scallion-dill mixture over tofu and sprinkle with peanuts
Tips
Let the dipping sauce sit for 10 minutes before serving to allow the chile and garlic flavors to develop fully.
Gently squeeze the cooked noodles several times to remove excess water, which prevents the final dish from becoming watery.
Cook tofu in batches if needed to avoid overcrowding the pan, which ensures even browning and crispiness.
Good to Know
Refrigerate assembled components separately for up to 2 days. Store sauce, cooked noodles, fried tofu, and herbs in separate containers.
Prepare sauce up to 1 day ahead. Cook noodles and fry tofu up to 4 hours ahead, storing at room temperature.
Serve at room temperature with components arranged separately so diners can assemble their own bowls.
Common Mistakes
Don't skip squeezing excess water from noodles to avoid watery final dish.
Avoid overcrowding tofu in pan to ensure even browning and crispiness.
Substitutions
FAQ
Can I make this dish vegan?
Yes, simply omit the optional soy sauce or use tamari, and ensure your soy sauce in the dipping sauce is vegan-friendly.
What if I can't find Thai bird chiles?
Substitute with serrano or jalapeño chiles, using less quantity as Thai bird chiles are much hotter.
How long will leftovers keep?
Assembled leftovers keep 1-2 days refrigerated, but components stay fresh longer when stored separately.