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Tofu Vermicelli: Healthy and Easy Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 150 g rice vermicelli, soaked in warm water for 5 minutes and drained
  • 200 g firm tofu, pressed and cubed
  • 1 medium onion, sliced
  • 1 medium carrot, julienned
  • 1/2 cup green beans, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1 tsp ginger, grated
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp oil
  • 1/2 tsp turmeric powder
  • 1 green chili, sliced (optional)
  • salt and pepper to taste
  • 2 tbsp fresh coriander or spring onion, chopped
  • 1 tbsp roasted sesame seeds

Method
 

  1. Heat oil in a wok or wide pan over high heat. Add tofu with a pinch of turmeric and salt. Pan-fry for 4 to 5 minutes until golden on all sides. Remove and set aside.
  2. In the same pan, add garlic, ginger, and green chili. Stir-fry for 30 seconds until fragrant.
  3. Add onion, carrot, and green beans. Stir-fry on high heat for 3 to 4 minutes until just tender but still with a bite.
  4. Add the drained vermicelli. Pour over soy sauce and sesame oil. Toss everything together over high heat for 2 minutes.
  5. Return the tofu to the pan. Season with salt and pepper and toss to combine. Cook for 1 more minute.
  6. Serve immediately garnished with fresh coriander or spring onion and roasted sesame seeds.

Notes

Press tofu for at least 10 minutes before cooking for best texture. For extra heat add a teaspoon of chili garlic sauce with the soy sauce. Leftovers reheat well in a pan with a splash of water.