Vermicelli and Tofu Bowl
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Veitnamese
Serves: 4
Ingredients
  • 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
Instructions
  1. Wrap tofu in a towel or several layers of paper towels and press between two plates with weights on top.
  2. While the tofu is being pressed, make the peanut sauce. Place last 6 ingredients in a bowl and whisk until smooth.
  3. 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.
  4. While tofu is frying, boil 8 cups of water.
  5. Prepare vegetables.
  6. Boil vermicelli for 3 mins. Drain and divide amongst serving bowls.
  7. To serve, divide vegetables, tofu, basil and peanut sauce. Add chili paste to taste.
Recipe by Sugar & Sassafras at https://www.sugarandsassafras.net/?p=129