How do I keep this recipe from turning soggy?

Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.

Can I adjust the seasoning?

Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.

How do I know the (400g) firm tofu is done?

Use the visual cues in the instructions first: the outside should be browned or crisp and the center should be hot and tender. For meat or seafood, confirm doneness with a food thermometer.

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Vegetarian

Air Fryer Vietnamese Lemongrass Tofu Vermicelli Salad

Name: Air Fryer Vietnamese Lemongrass Tofu Vermicelli Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 14 oz (400g) firm tofu, pressed and cut into 1/2-inch cubes; 2 stalks lemongrass, tough outer layers removed, finely minced; 3 cloves garlic, minced; 1 tbsp soy sauce or tamari (gluten-free if needed); 1 tbsp maple syrup or agave nectar; 1 tsp sesame oil; 1/2 tsp freshly ground black pepper; 1 cup dried rice vermicelli noodles; 1 medium carrot, julienned; 1 cucumber, thinly sliced; 1 cup bean sprouts, rinsed; 1/2 cup fresh mint leaves; 1/2 cup fresh cilantro leaves; 1/4 cup fresh Thai basil leaves (optional); 1/4 cup roasted peanuts, chopped (for garnish); 3 tbsp lime juice (about 1 large lime); 2 tbsp water; 1 tbsp rice vinegar; 1 tbsp maple syrup or sugar; 1 tsp soy sauce or tamari; 1 small garlic clove, minced; 1 small red chili, finely chopped (optional for spice)

By Airfryfeast Test KitchenReviewed by Airfryfeast Editorial TeamPublished May 6, 2026 · Updated Jun 19, 2026

Vietnamese 30 mins air-fryer-friendlyvegetarianveganhealthygluten-freeeasycrisphigh-proteinlow-fatfamily-friendlyquick30-minutes-or-lessmeal-prepv2

This fresh Vietnamese vermicelli salad pairs air-fried lemongrass tofu with rice noodles, fresh herbs, crunchy vegetables, and a bright tangy dressing. A quick, high-protein vegan dish that's gluten-free, low-fat, and ideal for meal prep or weeknight dinners.

Air Fryer Vietnamese Lemongrass Tofu Vermicelli Salad

Prep 15 min

Cook 15 min

Total 30 min

Servings 4

Difficulty easy

Cuisine Vietnamese

Ingredients

Servings 4

14 oz (400g) firm tofu, pressed and cut into 1/2-inch cubes
2 stalks lemongrass, tough outer layers removed, finely minced
3 cloves garlic, minced
1 tbsp soy sauce or tamari (gluten-free if needed)
1 tbsp maple syrup or agave nectar
1 tsp sesame oil
1/2 tsp freshly ground black pepper
1 cup dried rice vermicelli noodles
1 medium carrot, julienned
1 cucumber, thinly sliced
1 cup bean sprouts, rinsed
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/4 cup fresh Thai basil leaves (optional)
1/4 cup roasted peanuts, chopped (for garnish)
3 tbsp lime juice (about 1 large lime)
2 tbsp water
1 tbsp rice vinegar
1 tbsp maple syrup or sugar
1 tsp soy sauce or tamari
1 small garlic clove, minced
1 small red chili, finely chopped (optional for spice)

Ingredients for Air Fryer Vietnamese Lemongrass Tofu Vermicelli Salad

Instructions

In a bowl, combine minced lemongrass, garlic, soy sauce, maple syrup, sesame oil, and black pepper to prepare the tofu marinade. Add the cubed tofu and gently toss to coat. Let marinate at least 10 minutes while prepping other ingredients.
Cook the rice vermicelli noodles according to package instructions (typically soaking in hot water for 3-5 minutes). Drain and rinse under cold water to stop cooking; set aside.
Preheat the air fryer to 375°F (190°C) for 3 minutes.
Place marinated tofu cubes in a single layer in the air fryer basket. Air fry for 12-15 minutes, shaking or turning halfway, until tofu is golden brown and crisp on edges.
Prepare dressing by whisking lime juice, water, rice vinegar, maple syrup, soy sauce, minced garlic, and chopped chili (if using) in a small bowl. Adjust sweetness or acidity to taste.
In a large bowl, combine cooked vermicelli noodles, julienned carrot, cucumber slices, bean sprouts, mint, cilantro, and basil leaves.
Add crispy lemongrass tofu to the noodle and veggie mixture. Drizzle dressing over and gently toss to combine evenly.
Divide salad into serving bowls and top with chopped roasted peanuts for crunch.
Serve immediately for best texture, or refrigerate up to 2 days for meal prep. Re-crisp tofu in the air fryer (3-4 minutes at 375°F) before serving if desired.

Air Fryer Vietnamese Lemongrass Tofu Vermicelli Salad cooking in the air fryer

Tips

Air Fryer Model Notes

Cook Air Fryer Vietnamese Lemongrass Tofu Vermicelli Salad in a single layer when possible. Basket models may need batches; oven-style models may need a tray rotation halfway through for even browning.

Crispiness Control

Pat the firm tofu dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.

Doneness Cues

Look for browned edges, a hot center, and the texture described in the instructions.

Reheat In The Air Fryer

Reheat leftovers at 325 F to 350 F in a single layer until hot and crisp again. Add fresh herbs, citrus, or sauce after reheating.

Frequently Asked Questions

Can I make Air Fryer Vietnamese Lemongrass Tofu Vermicelli Salad ahead of time?: You can prep the ingredients and seasoning ahead, but air fry close to serving for the best texture.
How do I keep this recipe from turning soggy?: Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.
Can I adjust the seasoning?: Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.
How do I know the (400g) firm tofu is done?: Use the visual cues in the instructions first: the outside should be browned or crisp and the center should be hot and tender. For meat or seafood, confirm doneness with a food thermometer.

Ingredient Replacements

Customize this Air Fryer Vietnamese Lemongrass Tofu Vermicelli Salad to meet your dietary needs or ingredient availability with these substitutions:

Tofu: Swap with tempeh or seitan for texture variation, or cooked chicken or shrimp for non-vegan options.
Lemongrass: Use lemon zest and ginger mix if lemongrass is unavailable.
Soy Sauce/Tamari: Replace with coconut aminos for soy-free, paleo-friendly sauce.
Maple Syrup/Agave Nectar: Substitute honey (not vegan) or brown sugar to adjust sweetness.
Rice Vermicelli: Use spiralized zucchini or shirataki noodles for low-carb or keto adaptations.
Fresh Herbs: Replace mint, cilantro, or Thai basil with parsley, basil, or fresh oregano and mint blend.
Peanuts: Swap peanuts for toasted cashews, almonds, or pumpkin seeds for nut-free or varied flavor.
Dressing: Replace rice vinegar with apple cider vinegar and add orange juice for a sweeter profile.

These alternatives keep the dish versatile and compatible with various diets such as gluten-free, vegan, low-carb, or high-protein, while preserving authentic vibrant flavors and satisfying textures.

Storage

Store leftover Air Fryer Vietnamese Lemongrass Tofu Vermicelli Salad in an airtight container in the refrigerator for up to 3 days. Cool the food before sealing so excess steam does not soften the texture.

Freeze only if the main ingredient and coating are freezer-friendly. Wrap tightly and freeze for up to 1 month, then thaw overnight in the refrigerator before reheating.

Reheat in the air fryer at 325 F to 350 F in a single layer until hot and crisp again. Add fresh herbs, citrus, or sauce after reheating for the best flavor.

Read related air fryer guides and cooking tips.

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Air Fryer Vietnamese Lemongrass Tofu Vermicelli Salad

Recipe Details

Ingredients

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