Sesame-Ginger Tofu with Vermicelli Noodles


So I really like vermicelli (I used the Indian Vermicelli – Bambino brand, but you can try this with the Chinese brand as well). It’s super quick to make and I love the way it absorbs flavor. I usually make the South-Indian breakfast (Upma) but I wanted to try something different so I added Tofu to it. It almost tastes like Hakka Noodles, but it is much lighter than the Egg Noodles used in Hakka Noodles.

1-1/2 cup of uncooked Vermicelli
1 packet of Extra Firm Tofu (14 oz.)
½ an Onion – chopped
1 Green Pepper – diced
1 cup sliced Carrots
½ tsp of Red Chili Powder
½ tsp of Black Pepper
1 tsp of Sesame Seeds
1 tbs of Soy Sauce
1 tsp of Ginger
Salt to taste

In a non-stick wok add the onions and let it sweat for a minutes.
Meanwhile, cut the Tofu and set aside to marinade.
In a separate bowl add water to the red chili powder to make a paste.
Marinade the Tofu with the Chili paste, Sesame Seeds, Black Pepper and Salt.


Add the Ginger to the onions and cook for a few minutes.
Add the Tofu and fry till golden brown on either side.
Add the Soy sauce, Green Peppers and Carrots, cook for a few minutes (stir-fry very gently to avoid breaking the Tofu).


Meanwhile in a separate pot:
Boil water and add the uncooked vermicelli with salt.
Vermicelli cooks pretty quickly so make sure your stir-fry is almost ready prior to adding the vermicelli in the boiling water. (Takes less than 5 minutes).

Once ready add the cooked vermicelli on top of the stir-fry and mix very gently.

Enjoy and eat ☺

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