Crispy Tofu Vermicelli Bowl

Ingredients

1. 1

   Press the tofu well to remove excess water, then cut into cubes. Toss with the soy sauce, hot sauce and cornstarch, and let it marinate for a few minutes.

2. 2

   Heat the oven to 200°C (390°F). Arrange the tofu on a lined baking sheet and roast until golden and crisp, about 20-25 minutes. Remove and set aside.

   ⏱25 min
3. 3

   Thinly slice the mushrooms and cut the red pepper into thin strips. Heat a pan well and add the mushrooms with no oil at first — they'll release their own liquid.

4. 4

   Once the mushrooms have released their liquid and start to brown, add a little oil and the finely chopped garlic. Add the red pepper and sauté for 3-4 more minutes, then stir in a little soy sauce and hot sauce. Keep the vegetables slightly crisp.

5. 5

   Cut the carrot into thin julienne strips and the cucumber into thin batons. Pick the mint leaves and finely slice the scallions — leave all of it raw.

6. 6

   For the sauce, mix the soy sauce, vinegar, hot sauce, honey and water in a small bowl. Add the crushed garlic and taste — add more water if too salty, more honey if too spicy, more vinegar if it needs more brightness.

7. 7

   Cook the rice vermicelli according to the package instructions (boiling or soaking in hot water), then drain and rinse in cold water if needed. Don't let it sit in water too long or it will clump together.

8. 8

   Build the bowl: noodles on the bottom, raw carrot and cucumber to one side, the warm sautéed mushroom and pepper in the middle, and the crispy tofu on top. Finish with scallions, plenty of mint and the sauce — ideally added right before serving.

Nutrition per serving