How to cook Vermicelli noodles with grilled tofu:
1. First dry out your tofu, by pressing it between two paper napkins, then marinate it with 2-4 tablespoons of soy sauce, a quarter of ginger, and a quarter of garlic. Set it aside;
2. Boil the vermicelli noodle in a hot pot for 5-10 minutes (check on the texture, once it softens and easily breaks, it’s ready);
3. Heat a sauce pan and add the a small pinch of salt and a tablespoon of pepper;
4. Drain the noodles and after draining the slices of tofu, place on the hot pan and cook them until they are crispy. Just flip and cook on high heat; the soy sauce will create the grilled taste since you are only using a little oil;
5. Run cold water through the noodles and allow them to air dry;
6. Place the vermicelli in a bowl, add in the grilled tofu, place the pickled carrots and daikon slices on top as you see fit for your taste. Sprinkle lettuce on top.
7. For the authentic asian taste, crush peanuts and place on top of tofu. Bon appetite.
- 8 oz Vermicelli noodle:
- 4 tablespoons of fish* sauce,
- one block of tofu,
- thinly sliced carrots and daikon pickled (2 tablespoons of sugar, 3 tablespoons of salt, 1 tablespoon of chili powder, with 3 cups of warm water);
- chopped lettuce,
- salt and pepper.
Vermicelli noodle (rice noodle & eggless) can be bought at Asian Markets such as Island Pacific Market in Panorama City, Seafood City Market also in Pan City, and my favorite Bangluck Market in North Hollywood. If you’re lucky, you can find Vermicelli noodles in the “ethnic” section or aisles at grocery stores like Ralphs, Vons, and even Fresh & Easy.