Under The Squash Vines

Bún Đậu Hũ Xã Nước Tương Chay:  Lemongrass Tofu Vermicelli in Chili Soy Sauce

Ingredients: 

1 package large strand vermicelli noodles, cooked according to package

1 block firm tofu, cubed, pat dry

4 stalks of lemongrass. Remove the tough outer leaves. Mince.

1 bulb garlic, minced. Split in half.

8 Thai chili peppers, minced. Split in half.

1 tablespoon mushroom seasoning powder

½ teaspoon sea salt

For the sauce (adjust to taste):

1 tablespoon tamari sauce

4 tablespoons soy sauce

2 tablespoons sugar

1 tablespoon sriracha

1 lime juice

1 teaspoon sesame oil

1.5 cup hot water

Mix all ingredients together with half of the minced garlic and Thai chili peppers from above.

For the toppings:

Romaine lettuce, chopped

Radishes, sliced

Cucumber, sliced

Carrot, shredded

Purple cabbage, shredded

Cilantro, chopped

Peanuts, chopped

Instructions: 

1. Fry tofu in hot oil until golden brown. Remove and set aside.

2. Heat oil on medium high heat. Add lemongrass and the other half of the garlic and Thai chili peppers. Cook for 3 minutes. Stir so it doesn’t burn. Add tofu, mushroom seasoning granules and salt. Mix well set aside.

3. To assemble the bowl, put together vermicelli, tofu (topped with lemongrass mixture), all the veggie toppings and chopped peanuts. Drizzle sauce on top.