Crispy Tofu & Noodle Bowl with Shrimp Paste Dip
Vietnamese street-style noodle bowl with crispy pan-fried tofu, fresh herbs, and an intensely funky mam tom dipping sauce. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 14 oz firm tofu, pressed
- 6 oz vermicelli noodles (banh hoa or thin rice noodles)
- 2 tbsp mam tom (shrimp paste), or anchovy paste
- 1 whole lime (juiced)
- 1 cup fresh herbs (Thai basil, mint, cilantro, chopped)
- 1 whole cucumber, matchstick-cut
- ⅓ cup roasted peanuts, crushed
- 2 whole scallions, sliced thin
Instructions
- 1
Boil salted water in a pot. Add vermicelli and cook until just tender, about 3 minutes. Drain and set aside.
- 2
Cut pressed tofu into 1/2-inch thick slabs. Heat oil in a 10-inch skillet over medium-high until shimmering.
- 3
Pan-fry tofu slabs 3 minutes per side until edges are golden-brown and crispy. Transfer to a plate.
- 4
Stir mam tom with lime juice and 2 tbsp water in a small bowl until loose and pourable. Taste and adjust.
- 5
Divide noodles between two bowls. Top with crispy tofu, cucumber, herbs, peanuts, and scallions.
- 6
Serve with mam tom dipping sauce on the side. Dip noodles and tofu as you eat.
Tools you’ll need
- large pot
- 10-inch skillet
- small bowl
- paper towels
- cutting board
- knife
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