Vietnamese tofu noodlesSeptember 26, 2013
This tofu dish will whisk you away to the busy streets of Vietnam with every bite.
Ingredients for two people
|2 tbs||soy sauce|
|300 g||firm tofu, cut into 1cm cubes|
|2 tbs||vegetarian fish sauce (or rice wine vinegar)|
|1||long red chilli, de-seeded & finely chopped|
|2 tbs||vegetable oil|
|1/2||mint bunch, torn|
|1/2||iceberg lettuce, finely sliced|
|2 stems||spring onion, julienned|
|200 g||vermicelli noodles|
For the tofu
In a small bowl mix together half the soy sauce and the honey, add in the tofu cubes then leave aside to marinate.
For the dressing
in a small bowl add the remaining soy sauce, fish sauce, sugar, grated ginger, the finely chopped red chilli, and the vegetable oil, whisk together until the sugar has dissolved and then leave aside.
Before you start the noodles, prepare the carrots, mint, iceberg lettuce, and spring onions. Set them aside so they are ready do when you’re ready to serve.
For the noodles
Bring a pot of water to boil, add the vermicelli noodles and cook for 2 minutes on the stove. Remove the pot from the heat and leave the vermicelli noodles in for another 2 minutes. Drain and leave aside.
For the tofu
Heat some oil in a pan over high heat, add the tofu and cook for 1-2 minutes, until heated through. Remove from the heat and leave aside.
Divide the noodles between bowl, top with the tofu and then the carrots, mint, iceberg lettuce, and spring onions. Dress each bowl with a few good spoons of the dressing and then get involved!
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