TOFU VERMICELLI
STIR FRY
FEEDS 3 PEOPLE
A simple, yet flavorful noodle dish served with vegetables and crispy tofu.
EST. COOK TIME 30 MINUTES
WHAT'S INSIDE:
1/3 Cup Low Sodium Shoyu
(Soy Sauce)
1 TBSP Sesame Oil
Extra Firm Tofu Cubed
2 Cloves Garlic
1/4 White Onion Julienned
1 TBSP Fish Sauce
Green Onion
SPICES:
Vermicelli Noodles
2 TSP Black Pepper
1 TSP Sugar
1 TSP Garlic Powder
1 TSP MSG
Salt to Taste
HOW TO MAKE IT:
1. Start by cubing the tofu into 1-1/2 inch cubes. Make sure to press dry as much as possible to remove any water with a paper towel. In a bowl combine spices and 1 TBSP potato starch, salt to taste.
2. In a hot oiled pan with about 2 TBPS of oil. Gently place the cubed tofu. Cook on medium-high heat for around 3-5 minutes or until golden brown. Turn the tofu over until every side is cooked. Set aside to dry on a paper towel.
3. While the tofu is cooking, bring a pot of water to a boil. Then turn off the water so it is no longer cooking. Soak the Vermicelli noodles in the hot water for 10-15 minutes or until it becomes soft. Look for a bouncy texture, be careful to not soak it for too long or it'll become mushy.
4. Drain the noodles and set aside. In the same pan as the tofu, add in a little bit more oil. To the hot pan add in julienned onion and diced garlic. I also used broccoli, but any choice of vegetable can work.
5. Now place the tofu, and cooked noodles back into the pan. Lowering the heat to low-medium, add in shoyu, sesame oil, and fish sauce. Let that "fry" for 3-5minutes or until the liquid evaporates.
6. Serve with green onion and enjoy your easy stir fry vermicelli noodles. For extra kick, you can sprinkle in red chili flakes.
Full Ingredients List:
-1/3 Cup Low Sodium Shoyu
(Soy Sauce)
-1 TBSP Sesame Oil
​- 1 TBSP Fish Sauce
-2 Cloves Garlic
- 1/3 White Onion Julienned
-Green Onion (For Garnish)
- 1 TBSP Potato Starch
-Cubed Extra Firm Tofu
-1 TSP Black Pepper
-1 TSP Garlic Powder
- 1 TSP Sugar
- Salt to Taste
-Choice of veggie
-1 TSP MSG
-2 TBSP Avocado Oil
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