Crispy Tofu & Vermicelli Bowl
Vietnamese-inspired crispy tofu served over cool vermicelli with a pungent fermented shrimp paste dipping sauce. Fresh herbs and roasted peanuts add crunch and brightness to this weeknight favorite.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 4 oz rice vermicelli
- 2 tbsp mam tom (fermented shrimp paste)
- 1 whole lime (juiced)
- 1 whole red chilies, thinly sliced
- ½ cup fresh herbs (cilantro, mint, basil), torn
- ¼ cup roasted unsalted peanuts, crushed
Instructions
- 1
Boil vermicelli in salted water until al dente, about 5 minutes. Drain and rinse with cold water until cool.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers. Add tofu and cook without stirring for 3 minutes until golden.
- 3
Stir the tofu and cook for another 3 minutes until edges are crispy and light brown on all sides.
- 4
Whisk mam tom with lime juice, 1 tbsp water, and sliced chili to make the dipping sauce.
- 5
Divide cooled noodles between two bowls. Top with crispy tofu, fresh herbs, and crushed peanuts.
- 6
Serve with the mam tom sauce on the side for dipping.
Tools you’ll need
- medium pot
- 12-inch skillet
- small bowl
- whisk
- two serving bowls
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