Pan Fried Tofu with Vermicelli Noodles
Ingredients
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.
I think even without the hoisin sauce, the dish will taste really good!
You are totally right. I ate it both ways and they both were great. Without the hoisin the dish definitely has lighter, fresher feel. I love the imput.
I just printed out your how to make crispy tofu. Thank you! I have always loved it in restaurants but could never do it myself!
I think a step people often miss is drying the tofu first. Taking much of the moisture out gives you a crispy texture instead of a soggy mess.
What a great weeknight dish. Even people who claim they hate tofu are sure to love how crispy and flavorful these cook up to be. Thanks for sharing such a yummy dish.
I just had some leftovers for breakfast…tee hee.