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.

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 Editorial TeamPublished May 6, 2026 | Updated Jun 19, 2026

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

Start cooking

Air fryerVietnameseEasyAir Fryer Friendly

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings4

Temperature375°F / 190°C

Ingredients

Servings4

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)

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.

Recipe guidance

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.

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.

FAQ

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.