Vegatarian Vermicelli Recipe

Bring 2 cups vegetable broth or water to a gentle simmer in a medium saucepan. Remove from heat, add the rice vermicelli, and let sit according to package instructions (usually 3–5 minutes) until tender but still slightly firm. Drain in a colander and rinse briefly with cold water to stop cooking. Toss with 1 tsp sesame oil to prevent sticking; set aside covered.

When ready to serve, divide the noodles among 4 bowls. Garnish with cilantro leaves, toasted sesame seeds and lime wedges at the table so each diner can squeeze fresh lime over their bowl.

Press & Cube Tofu

Drain the 14 oz block of extra-firm tofu, wrap in clean kitchen towels or paper towels, and press under a heavy pan for 15–20 minutes to remove excess water. Unwrap and cut into 1-inch cubes.

Prepare Marinade

In a bowl, combine 2 tbsp finely minced lemongrass (white part only), 3 minced garlic cloves, 1 tsp grated ginger, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar (or maple syrup), 0.5 tsp salt and 0.25 tsp black pepper. Stir to dissolve sugar.

Marinate & Coat

Toss the tofu cubes gently with the lemongrass marinade, ensuring pieces are well coated. Sprinkle 1 tbsp cornstarch over the marinated cubes and toss lightly to coat; this gives a crisp exterior when cooked. Let marinate 10–15 minutes while you prepare vegetables.

Pan-Fry Tofu

Heat 2 tbsp vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add tofu cubes in a single layer (work in batches if necessary) and sear without moving for 2–3 minutes, until bottoms are golden. Turn and brown other sides, about 6–8 minutes total, until crisp and deep golden. Remove tofu to a plate and keep warm. Reserve any pan fond for deglazing.

Stir-Fry Vegetables

In the same skillet (wipe out excess oil if there’s too much, leaving about 1 tbsp), add 1 tbsp vegetable oil over medium-high heat. Add the broccoli florets (3 cups), cauliflower florets (2 cups) and 1 julienned carrot. Stir-fry, tossing frequently, for 3–4 minutes until vegetables are bright and beginning to soften but still have bite.

Make the Sauce & Finish

Reduce heat to medium. Add 2 tbsp low-sodium soy sauce, 1 tbsp vegetarian oyster sauce (optional), 0.25 cup water or vegetable broth, and 0.25 tsp red pepper flakes to the pan. Stir to combine and scrape up any browned bits from the tofu. Allow sauce to bubble and reduce slightly, about 1–2 minutes. If you prefer a little more body, mix 0.5 tsp cornstarch with 1 tbsp cold water and stir into sauce, cooking 30–60 seconds until thickened. Return the seared lemongrass tofu to the pan and toss gently to coat and warm through, about 1 minute.

Assemble Bowls

Place a bed of sesame-oiled vermicelli in each bowl and top with the lemongrass tofu, broccoli and cauliflower mixture. Sprinkle toasted sesame seeds and cilantro on top. Serve immediately with lime wedges for squeezing.