Vermicelli noodle salad bowl with baked crumbled tofu
Yeung Man Cooking · ♥ 5.7K likes · 78.6K views · 10 min video
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Read about tofu in the BrightCulinary Book
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Ingredients
Method
Techniques
- 350 g extra firm tofu
Preheat the oven to 400 and bring a pot of water to a boil for the noodles.
Crumbling and seasoning the tofu
- 2 tsp soy sauce
- 3 tsp dark soy sauce
- 2 tsp umami powder
- 1 tbsp chili oil
Season the crumbled tofu with soy sauce, dark soy sauce, umami powder and chili oil and mix to coat.
Spread the crumbled tofu in a thin even layer on a parchment-lined baking tray and bake 20 to 25 minutes.
- rice vermicelli
Turn the heat off under the boiling water and soak the rice vermicelli about five minutes; rinse and drain with cold water to stop the cooking.
- 1 whole mini cucumber
- ½ whole carrot
- 1 whole long red chili pepper
Cut the cucumber and carrot into thin matchsticks and chop the red chili pepper.
- ¼ head iceberg lettuce
- 80 g bean sprouts
Shred a quarter head of iceberg lettuce thinly; rinse and drain the bean sprouts.
- fresh cilantro
- fresh mint
Assemble the bowl: vermicelli, shredded lettuce, carrot, cucumber, sliced red pepper, bean sprouts, then the crumbled tofu, cilantro and mint.
Assembling the bowl
- red chili pepper
- 1 piece garlic
- 1½ tsp salt
- 2 tbsp cane sugar
For the sauce, combine chopped red chili, grated garlic, salt, cane sugar and a small piece of kombu in a mixing bowl.
- kombu
- ¼ cup hot water
- 1 cup water
- 1 whole lime
Pour in a quarter cup of hot water to dissolve the salt and sugar, then one cup of water and the juice of one lime; stir to combine.
- ½ cup roasted peanuts
Coarsely crush the roasted peanuts in a pestle and mortar.
Crushed peanuts and finishing
- lime wedge
Dress the bowl generously with the sauce, top with the crushed peanuts and serve with a small lime wedge.