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Thai Vermicelli Buddha Bowl

Servings 2
Cook Time 20 mins


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

  • 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


  • 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.


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
Calories: 344kcal