Vietnamese rice noodle bowls with crispy tofu & mushrooms from Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking (page 473) by Nisha Vora

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried shallots

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tamari for soy sauce and potato starch for arrowroot powder.

  • AmomentOfMusic on September 15, 2025

    Used this as a basis for making a rice bowl instead of noodles with a simplified salad and a couple of subs (no agave, so just did a mix of maple syrup + white sugar; subbed some umeboshi infused balsamic instead of the paste). The results were delicious! Very aromatic, especially with the herbs. Tofu and mushrooms were a highlight.

  • Meags on April 20, 2025

    This is fantastic! Great fresh flavor, complex taste with easy assembly. Definitely making again!

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