MEE GROP TOFU Recipe

Press and Cube Tofu

Press the extra-firm tofu for 20–30 minutes to remove excess water. Pat dry and cut into 3/4- to 1-inch cubes.

Marinate Tofu

In a bowl, combine tamari, rice vinegar, and ground white pepper. Gently toss tofu cubes in this mixture and let sit 10 minutes to absorb flavor.

Coat with Cornstarch

Drain off any excess marinade, then sprinkle cornstarch over the tofu and toss gently so each cube has a light, even coating. Shake off excess cornstarch.

Pan-Fry Tofu

Heat 3 tablespoons neutral oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and fry without moving for 3–4 minutes until golden and crisp on the underside. Turn and continue frying, 2–3 minutes per side, until all sides are golden and crisp. Transfer to a plate lined with paper towel and keep warm.

Prepare Crispy Rice Noodles

If using dried rice vermicelli: heat oil in a small pot to 350°F (if you have a thermometer) and briefly deep-fry small nests until puffed and crispy (10–20 seconds); drain on paper towel. If using pre-fried crispy rice noodles, break into bite-size pieces. Aim for about 3 cups of crisp noodles.

Make Tamarind Sauce

In a small bowl, combine tamarind paste and 3 tablespoons hot water; stir until smooth. Add coconut sugar, fish sauce (or mushroom seasoning), lime juice, and optional chili garlic sauce. Taste and adjust: sauce should be tangy-sweet-salty. If too thick, add up to 1 tablespoon more hot water to reach a pourable consistency.

Prep Aromatics

Heat 1 tablespoon neutral oil in a large wok or skillet over medium-high heat. Add minced garlic and sliced shallot (and the white parts of scallions) and stir-fry 30–45 seconds until fragrant and translucent, taking care not to burn.

Stir-Fry Vegetables

Add bean sprouts and the green parts of the scallions to the wok. Stir-fry 1–2 minutes until the sprouts are just tender-crisp but still bright. Season with 1/4 teaspoon black pepper and 1/2 teaspoon salt, stirring to combine.

Combine Tofu

Return the crisp tofu to the wok and toss gently with the vegetables to reheat and combine, 30–60 seconds.

Toss with Sauce

Pour the tamarind sauce over the tofu and vegetable mixture. Toss gently (use a spatula to fold) to coat everything evenly, about 30 seconds. Remove from heat.

Add Noodles & Oils

Add the crispy rice noodles and drizzle the sesame oil over the mixture. Gently toss/fold so the noodles mix but retain crunch; do not overwork or the noodles will pulverize. If the dish seems dry, add up to 1 tablespoon neutral oil and toss once more.

Plate and Garnish

Transfer to a serving platter. Sprinkle chopped cilantro and crushed roasted peanuts over the top, and serve with lime wedges on the side for extra tang.