Vermicelli Noodles and Tofu Bowl
Ingredients
Tofu
- 14 oz extra-firm tofu drained and pressed, cut into cubes
- 3 tbsp soy sauce
- 1 tbsp sesame oil
Noodle Bowl
- 8 oz dried vermicelli noodles
- 1 medium cucumber sliced or julienned
- 2 medium carrots made into ribbons or julienned
- 1/4 cup fresh mint coarsely chopped
- 2 tbsp chopped peanuts for topping
- chopped romaine lettuce for serving
Peanut Sauce
- 2 tbsp hoisin sauce
- 1 tbsp peanut butter
- 1-2 tbsp water
- 1 tbsp maple syrup
Instructions
- Prepare the tofu by heating the sesame oil in a skillet over medium-high heat, then add your cubed tofu. Let the tofu get crispy on each side. Once all sides are crispy, add your soy sauce and let it reduce and crisp even more for another 6-7 minutes. Remove from heat and set aside.
- Cook the vermicelli noodles according to the package, transfer them to a medium mixing bowl ,and set them aside.
- Make the peanut sauce by combining hoisin sauce, peanut butter, water, lime juice, and maple syrup. Blend or whisk well until smooth, adding more water if needed.
- Assemble the noodle bowls by adding vermicelli noodles into each serving bowl. Top with tofu, cucumber, carrots, mint, chopped peanuts, and peanut sauce.