Pan Fried Tofu with Vermicelli Noodles

written by cookeatlove on January 6, 2010 in Pasta and Salads and Soups and Sides with 6 comments


1 package of extra-firm tofu

1 medium-sized head of Napa cabbage

2 packages of vermicelli-they usually come in bundles, use 2 or 3 of them

cooking oil

sesame oil

Soy sauce

salt and pepper

Red Chili flakes (optional), Hoisin sauce (optional).

Put vermicelli in a bowl of cold water to soak.

Cut tofu into small, flat blocks, about 1/2 inch thick and lightly pan-fry with sesame oil. Set aside.  To pan fry your tofu so that it is nice and crispy on the outside and soft on the inside follows the following instructions: How to make Crispy Tofu

Slice the Napa cabbage and stir-fry for 5-10 minutes. They should still be crunchy and undercooked. Add in about 1/2 cup of the water the vermicelli has been soaking in and cover.

While you wait, remove the vermicelli from the water and cut the noodles in half, they stir-fry much easier this way.

Add in the vermicelli when the Napa is almost cooked through. It’s important not to add the noodles in too early because they’ll get mushy if cooked for too long.

Season to taste. I use soy sauce, salt, pepper.

When your Napa is soft, it’s all done!  Layer the top with the crispy tofu and drizzle with sesame oil and hoisin(the hoisin is optional).

You can also top it with fish and miso sauce, go here for recipe.