Tofu and Rice Vermicelli Noodles | How to make Tofu and Rice Vermicelli Noodles

By Shaheda Tabish  |  29th May 2018  |  
5 from 1 review Rate It!
  • Photo of Tofu and Rice Vermicelli Noodles by Shaheda Tabish at BetterButter
Tofu and Rice Vermicelli Noodlesby Shaheda Tabish
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    2

    People

4

1

About Tofu and Rice Vermicelli Noodles Recipe

Feeling something special for dinner tonight in less time? No worries, I’ve got you covered. This is a super quick noodles with just handful of ingredients but a pleasing variety of textures and flavours. If you’ve got a few more than just 15 minutes, then this easy rice vermicelli noodles would also make a great side dish to something along the lines of sweet and sour tofu.

Tofu and Rice Vermicelli Noodles

Ingredients to make Tofu and Rice Vermicelli Noodles

  • rice vermicelli- 125gm
  • garlic- 2 cloves
  • ginger- 1 small slice grated or thinly sliced
  • carrot- 1/2 cup sliced
  • fresh mushroom- 1/4 cup chopped
  • firm tofu- 1/4 cup cubed
  • cabbage- 1 cup chopped
  • sunflower oil or your choice
  • water- 100 ml or more
  • bean sprouts- 3/4 cup
  • SEASONING:
  • veg mushroom oyster sauce- 2 tsp
  • dark soya sauce- 1 tsp
  • light soya sauce- 1 tsp
  • sesame oil- 1 tsp
  • white pepper - a pinch
  • Garnish:
  • coriander leaves
  • spring onions
  • cut chilli (optional)

How to make Tofu and Rice Vermicelli Noodles

  1. Soak rice vermicelli in warm water for at least 15 minutes or until it's semi-soft. Do not soak more than required or else the vermicelli will become soggy easily during cooking. Drain in a colander, set aside.
  2. Heat up oil in a large pan or wok. Sauté the garlic until aromatic.
  3. Add carrot, mushrooms and tofu and sauté for 2-3 minutes. Then add cabbage and a little soya sauce or salt. Sauté until almost cooked. 
  4. Pour in vermicelli and water, then add all seasonings. Add bean sprouts and sauté until all the ingredients are coated evenly. Use a pair of chopsticks to help loosen the noodles. Cover wok to let vermicelli and ingredients cooked through for about 1-2  minutes.
  5. Uncover and sauté vermicelli until gravy is almost dried up and noodles are soft. Add water if the mixture is too dry or if you prefer the dish to be more moist, do adjust the seasonings to taste.
  6. Transfer to a plate, and top with garnishes. Serve and Enjoy!

My Tip:

Dfferent brands of rice vermicelli absorb different amount of water so do adjust to your preferred consistency.

Reviews for Tofu and Rice Vermicelli Noodles (1)

Shelly Sharma2 years ago

Nice one.
Reply