Vermicelli Stir-Fry with Tofu and Vegetables

Vermicelli Stir-Fry with Tofu and Vegetables (2 Servings)

Ingredients for 2 servings

150 g rice vermicelli noodles ( 75 g per serving)

1/3 cup tofu crumbled

1/3 cup, chopped tomato ( 1 small tomato / 6 cherry tomatoes)

1/3 cup edamame (thawed if frozen)

• 1cup vegetables (any vegetables)

  • Bell pepper

  • Zucchini

  • Green onions

• Seasonings

  1 tsp minced garlic + minced ginger (combined total 1 tsp; mix together)

  1tbsp oil (any oil)

  1/2 tsp turmeric

  1/2 tsp sambal oelek (or chili to taste)

• Sauce mixture:

  1 tbsp sweet soy sauce (ABC kecap manis or vegan oyster sauce)

  1 tbsp light soy sauce

  2 tbsp water

  1 tsp sesame oil

• Optional ingredients

  Fried onions

  A handful of fresh greens (e.g., spinach)

Instructions

1. Soak vermicelli: Bring water to a boil and soak the rice vermicelli for about 5 minutes, or until softened but still slightly firm.

      * Drain and set aside after 5minutes.

   

   
   

2. Prepare sauce: In a small bowl, mix kecap manis(or vegan oyster sauce), light soy sauce, water, and sesame oil; set aside.

   

   
   

3. Heat oil: In a wok or skillet, heat the oil over medium-high.

4. Sauté garlic-ginger: Add the prepared 1 tsp garlic-ginger mixture; stir-fry ~30 sec until fragrant.

5. Add tofu and seasonings: Stir in crumbled tofu, turmeric, and stir 1–2 min.

   

6 Add tomato, edamame and sambal oelek, toss briefly.

7..Stir-fry vegetables: Add bell pepper, zucchini, and green onions; stir-fry 2–3 min until slightly tender.

8. Combine: Add drained vermicelli and sauce mixture; stir-fry until evenly coated and heated through. Optionally add greens lastly.

9. Serve: Top with crispy fried onions :)