A local Vietnamese restaurant serves a “make your own” spring roll dish that I always order with tofu. I’m sure the tofu is fried, but I pretend that it is grilled and even healthier for just that reason. I love that dish so much that I get caught for months at a time going every week or two and ordering the same thing. There was a point where one waiter didn’t even ask for my order. He just knew. I both loved and hated that moment. It said so much about my life at that point.
This is a take on that amazing dish. I haven’t quite mastered their peanut sauce, but this does the trick when I can’t bare to show my face in the establishment for the 50th consecutive night. My tofu is fried, but in a friendly way. I like to think that all the vegetables in this dish make up for any amount of butter I might have slipped in the pan.
- 1 package extra firm tofu
- 2 tblsp cornstarch
- 1 tblsp butter
- 1 tblsp coconut oil
- vermicelli
- 1 cucumber, sliced into matchsticks
- 1 cup mini carrots, sliced
- ½ head romaine lettuce, shredded
- red chili paste, to taste
- 1 cup alfalfa sprouts
- 1 tblsp thai basil, chiffonade
- 4 tblsp PB2 + 1 tblsp water (or 3 tblsp creamy peanut butter)
- 3 tblsp peanut oil
- 2 tblsp rice wine vinegar
- 1 tblsp mirin
- ½ tbsp honey
- ¼ tsp ground pepper
- Wrap tofu in a towel or several layers of paper towels and press between two plates with weights on top.
- While the tofu is being pressed, make the peanut sauce. Place last 6 ingredients in a bowl and whisk until smooth.
- Heat butter and coconut oil in a large frying pan over medium high heat. Slice tofu and coat with cornstarch. Place tofu in a single layer the hot oil. Fry for 3-5 minutes per side or until golden brown.
- While tofu is frying, boil 8 cups of water.
- Prepare vegetables.
- Boil vermicelli for 3 mins. Drain and divide amongst serving bowls.
- To serve, divide vegetables, tofu, basil and peanut sauce. Add chili paste to taste.
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