Vietnamese Tofu Bowl

One plate is the amount the calories and protein above are for.

• 12 oz tofu, cut into 1-inch pieces
• 1/4 oz rice vermicelli
• 1 cup cooked bok choy (from about 2 cups raw)
• 1.5 cups cooked carrot (from about 2 cups raw shredded)
• 1 cup bean sprouts
• 1 tbsp lemongrass, minced
• 2 cloves garlic, minced
• 1/2 lime, sliced
• 1/4 cup cilantro, roughly chopped
• 1/4 cup mint, roughly chopped

• 24 oz tofu, cut into 1-inch pieces
• 1/2 oz rice vermicelli
• 2 cups cooked bok choy (from about 4 cups raw)
• 3 cups cooked carrot (from about 4 cups raw shredded)
• 2 cups bean sprouts
• 2 tbsp lemongrass, minced
• 4 cloves garlic, minced
• 1 lime, sliced
• 1/2 cup cilantro, roughly chopped
• 1/2 cup mint, roughly chopped

• 48 oz tofu, cut into 1-inch pieces
• 1 oz rice vermicelli
• 4 cups cooked bok choy (from about 8 cups raw)
• 6 cups cooked carrot (from about 8 cups raw shredded)
• 4 cups bean sprouts
• 4 tbsp lemongrass, minced
• 8 cloves garlic, minced
• 2 lime, sliced
• 1 cup cilantro, roughly chopped
• 1 cup mint, roughly chopped

• 72 oz tofu, cut into 1-inch pieces
• 1 1/2 oz rice vermicelli
• 6 cups cooked bok choy (from about 12 cups raw)
• 9 cups cooked carrot (from about 12 cups raw shredded)
• 6 cups bean sprouts
• 6 tbsp lemongrass, minced
• 12 cloves garlic, minced
• 3 lime, sliced
• 1 1/2 cups cilantro, roughly chopped
• 1 1/2 cups mint, roughly chopped

• 96 oz tofu, cut into 1-inch pieces
• 2 oz rice vermicelli
• 8 cups cooked bok choy (from about 16 cups raw)
• 12 cups cooked carrot (from about 16 cups raw shredded)
• 8 cups bean sprouts
• 8 tbsp lemongrass, minced
• 16 cloves garlic, minced
• 4 lime, sliced
• 2 cups cilantro, roughly chopped
• 2 cups mint, roughly chopped

1. Season and pat the tofu dry, then sear it in a little oil over medium high heat, 6 to 8 minutes, turning, until golden and crisp at the edges, and set it aside.

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2. Cook the carrot in the same pan, 4 to 5 minutes, until just tender.

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3. Add the bok choy and cook, 2 to 3 minutes, until the leaves wilt and the stems are crisp and tender.

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4. Cook the rice vermicelli in hot water per the package, about 3 to 4 minutes, until tender but not mushy, then drain and rinse under cool water.

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5. Add the bean sprouts to the hot water for about 30 seconds, until just tender and bright green, then drain.
6. Toss the tofu, vermicelli, carrot, bok choy, and sprouts with the lemongrass, garlic, cilantro, mint, and a squeeze of lime, and serve.

• Calories412
• Protein32g
• Carbs50g
• Fat12g
• Fiber10g
• Sodium218mg

• A Healthy Weight
• Eating Well
• Steady Energy
• Mood Support
• Blood Sugar

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