The Saigon Chili Crisp Tofu Bowl
Equipment
- Cutting board & knife
- Mixing bowls
- Large, non-stick skillet
- Tongs
- Paper towels (for pressing tofu)
Ingredients
For the Chili Crisp Tofu
- 14 oz firm or extra‑firm tofu pressed and cubed
- 1 tablespoon neutral oil
- 1 tablespoon chili crisp choose a garlic‑free version
- 1 tablespoon fish sauce Vietnamese nước mắm
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
- 1 teaspoon sugar or honey
- Pinch of salt
For the Bowl
- 2 cups cooked jasmine rice or vermicelli noodles
- 1 cup shredded cabbage
- ½ cucumber thinly sliced or ribboned
- 1 small carrot shredded
- Fresh mint or cilantro
- Lime wedges
Optional Nước Chấm–Style Drizzle
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon water
- 1 teaspoon sugar
- Thinly sliced chili optional
Instructions
Prep the tofu
- Press tofu for 10–15 minutes to remove excess moisture.
- Cut into 1/2-inch-thick triangles and pat dry so it crisps well in the pan.
Make the chili‑lime glaze
- In a bowl, whisk chili crisp, fish sauce, lime juice, soy sauce, sugar, and salt.
- Set aside — this will coat the tofu after cooking.
Crisp the tofu
- Heat oil in a skillet over medium‑high.
- Add tofu in a single layer and cook 2–3 minutes per side until golden and crisp.
- Turn off the heat and toss the tofu with the chili‑lime glaze until glossy
Assemble the bowls
- Add warm rice or vermicelli to each bowl.
- Layer with cabbage, cucumber, carrot, and fresh herbs.
- Top with the chili crisp tofu.
- Finish with lime and a spoonful of the optional drizzle.
Notes
- Choose a garlic‑free chili crisp to keep this bowl aligned with your preferences.
- Tofu crisps best when very dry — don’t skip the pressing step.
- For crunch, add toasted crushed peanuts.
- Meal‑prep friendly: store components separately and assemble fresh.
- Works beautifully with shrimp or chicken if you want a protein swap.