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Recipe
Tofu Vermicelli Noodles
Ingredients
- 1 block (300g) of firm tofu, cut into 2cm cubes
- 130g vermicelli noodle
- ¼ head leafy green lettuce, chopped
- 1 medium carrot, finely shredded or grated
- 1 cucumber, thinly sliced
- ½ red bell pepper, thinly sliced
- ½ cup chopped fresh herbs: coriander, mint, Thai basil
- 30g dry roasted peanuts (optional)
- 1 tbsp vegetable oil
Tofu Marinade:
- ¼ cup dark soy sauce or mushroom soy sauce
- 1 tsp of sugar
- ½ tsp of garlic powder
- ¼ tsp of salt
- Drizzle of olive oil
Dressing Sauce:
- 30ml fish sauce or vegetarian fish sauce
- 30ml sugar
- 40ml water
- 1 tbsp lime juice, freshly squeezed
- 1 tsp rice wine vinegar
- 1 clove garlic, finely diced
- 1 small Thai chilli, finely diced
Instructions
- Pat dry tofu and cut into 2cm cubes.
- Whisk together all the marinade ingredients. Pour over tofu and let marinade for up to 1 hour.
- Boil 3 cups of water in a pot. Place the vermicelli noodles in and remove the pot from heat. Let soak for 3 -5 minutes, or until the noodles are tender. Drain and cool under cold running water.
- Add together all the dressing sauce ingredients, with exception of the garlic and chilli, stir until the sugar completely dissolves. Add the garlic and chilli right before serving.
- In a large fry pan add oil and pan-fry the tofu in batches, 2 minutes on each side until golden and crisp.
- Place noodle and lettuce in the bottom of each stainless steel bowl, then top with tofu, carrots, cucumber, red bell pepper, fresh herbs and peanuts (optional). Drizzle with dressing sauce.
- Eat immediately or seal with the leakproof lid and its ready to go.