Description
Ingredients
For the Bowl:
- 7oz/200g vermicelli noodles
- 1 lb/450g firm tofu, drained and patted dry
- 2 tbsp/16g cornstarch
- 4–6 tbsp/60-90ml neutral oil
- 1 large/135g carrot, cut in matchsticks
- 2 tsp/10ml soy sauce (tamari or coconut aminos for gluten free)
- 1/4 small/200g red cabbage, thinly sliced
- 1/2 medium/200g English cucumber or persian cucumbers, sliced thinly
- 1/4 cup/7g fresh mint leaves, shredded
- 1/4 cup/4g fresh cilantro leaves, shredded
- Chopped roasted peanuts
For the Peanut Sauce:
- 1/4 cup/60g unsalted peanut butter (smooth or crunchy), at room temperature
- 5–6 tbsp/75-90ml coconut milk (full fat)
- 1–2 tsp/7-14g red curry paste
- 2 tsp/10ml soy sauce (tamari or coconut aminos for gluten free)
- 2–3 tsp/10-15ml lime juice
Instructions
- Prepare all the vegetables. Slice cabbage as thin as possible, slice cucumber into rounds, and carrots into thin matchsticks 2-3”/5-8cm long.
- Bring 2-3 cups/475-710ml water to a boil in a medium pot. Set aside an ice bath in another bowl.
- Add 2 tsp/10ml soy sauce or tamari to boiling water and add carrots. Cook for 30 seconds. Drain and plunge into ice bath to stop cooking.
- Bring a medium or large pot of water to a boil. Add the vermicelli noodles and cook until tender 3-4 minutes (or according to package directions).
- Once cooked, drain and rinse in cool water to prevent them sticking together.
- Make the peanut sauce: Combine peanut butter, curry paste, 5 tbsp/75ml coconut milk, soy sauce, and 2 tsp/10ml lime juice. Stir until smooth. Add coconut milk and lime juice as needed to reach desired taste and consistency.
- Slice the tofu into large pieces 3/4”/18mm thick. Pat dry.
- Toss the tofu with cornstarch to coat the pieces completely.
- In a large pan add oil to just cover the bottom to 2-3mm deep. Heat over medium until the oil sizzles when a little cornstarch is sprinkled in.
- Place the tofu in the pan with a little space between them to allow the oil to cook the sides. Cook the first side for 4-5 minutes until golden brown and flips easily. Cook the second side for 2-3 minutes until golden brown. Remove and drain off excess oil.
- Slice tofu into even pieces. Chop mint and cilantro.
- Assemble the plates with 1/4 of the vermicelli, several slices of cucumber, a handful each of cabbage and carrots, and several pieces of tofu. Garnish with chopped mint, cilantro, peanuts, and peanut sauce. Serve immediately.