Vietnamese Tofu and Noodles with Shrimp Paste

Ingredients

• 14 oz extra-firm tofu, pressed
• 2 cups vegetable oil for frying
• 6 oz dried rice vermicelli noodles
• 3 medium shallots, thinly sliced
• 3 cloves garlic cloves, minced
• 2 tablespoons shrimp paste (mam tom)
• 2 tablespoons lime juice, fresh
• 1 tablespoon fish sauce
• ½ teaspoon sugar
• 2 whole red Thai bird chilies, sliced
• 2 cups romaine lettuce, torn
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• 1 medium cucumber, julienned

Instructions

1. 1

   Press the 14 oz block of extra-firm tofu: wrap it in a clean kitchen towel and place on a cutting board. Set a heavy skillet or books on top to weigh it down. Let it sit for 15 minutes so moisture drains out — this ensures the tofu will fry crispy rather than absorb oil and become soggy.

2. 2

   While the tofu presses, bring a large pot of salted water to a rolling boil over high heat. Add the 6 oz of dried rice vermicelli noodles and cook until completely tender but not falling apart, about 4-5 minutes. Drain in a fine-mesh strainer and rinse under cool running water until the noodles feel cold to the touch. Spread them on a plate to cool further.

3. 3

   Thinly slice 3 medium shallots into rings about 1/8 inch thick — you want them thin enough to crisp quickly and caramelize. Mince 3 garlic cloves until very fine. Slice 2 red Thai bird chilies crosswise into thin rings, removing seeds if you prefer less heat.

4. 4

   Remove the pressed tofu from the towel and cut it into 1-inch cubes using a sharp knife. Set a 12-inch cast iron skillet over medium-high heat and pour in 2 cups of vegetable oil. Let the oil heat for 3-4 minutes until a thermometer reads 350°F, or until a tiny cube of tofu sizzles and browns immediately when it hits the oil.

5. 5

   Carefully slide the tofu cubes into the hot oil in batches, being cautious of splashing — do not crowd the pan. Fry until all sides turn deep golden brown and crispy, about 6-8 minutes total, gently turning the pieces halfway through. The tofu should feel crispy on the outside when pierced with a fork. Transfer the fried tofu to a paper towel-lined plate using a slotted spoon.

6. 6

   In the same hot oil, carefully add the sliced shallots in a single batch. They will sizzle aggressively at first — stir them constantly with a wooden spoon, breaking up any clumps. Fry until they turn deep mahogany brown and smell sweet and nutty, about 4-5 minutes. Watch carefully near the end to avoid burning. Transfer to the same paper towel plate with the tofu.

7. 7

   Reserve 3 tablespoons of the cooled frying oil in a small bowl. Discard the remaining oil or save for another use. Pour the reserved oil into a small saucepan and set over low heat. Add 2 tablespoons of shrimp paste and the minced garlic. Stir constantly for about 1-2 minutes until the raw garlic smell disappears and you smell a fragrant, toasty aroma — do not let it brown or burn.

8. 8

   Remove from heat and stir in 2 tablespoons of fresh lime juice, 1 tablespoon of fish sauce, and 0.5 teaspoon of sugar. Add the sliced red chilies. Taste and adjust — you want a balance of pungent shrimp paste, bright acidity, and salty depth. The sauce should taste boldly funky and intoxicating.

9. 9

   Divide the cooled rice vermicelli noodles between two bowls. Arrange 2 cups of torn romaine lettuce alongside the noodles in each bowl, then add roughly 0.5 cup of fresh mint leaves, 0.5 cup of fresh cilantro leaves, and 0.5 of a julienned medium cucumber to each bowl. This creates a fresh, herbaceous bed for the warm elements.

10. 10

    Top each bowl with half of the crispy fried tofu cubes and half of the crispy fried shallots, dividing them evenly. Drizzle 2-3 tablespoons of the warm shrimp paste sauce over each bowl — the sauce will warm the noodles and tofu slightly while mingling with the fresh herbs.

11. 11

    Serve immediately, while the tofu and shallots are still hot and crispy. Toss gently with chopsticks or a fork before eating to combine the noodles, vegetables, and sauce. The contrast of crispy tofu, cool herbs, and pungent sauce is what makes this dish special — eating it quickly ensures all the textural elements stay distinct.

Tools you’ll need

• cutting board
• sharp knife
• kitchen towel
• large pot
• fine-mesh strainer
• 12-inch cast iron skillet
• instant-read thermometer
• slotted spoon
• paper towels
• small bowl
• small saucepan
• wooden spoon
• two serving bowls

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