Description
Basil and Tofu Vermicelli is a quick and flavorful vegan dish featuring pan-fried tofu, fresh herbs, and silky vermicelli noodles tossed in a savory and slightly sweet sauce. This easy stir-fry combines aromatic Thai basil, crisp vegetables, and a harmonious blend of soy and chili sauces, perfect for a healthy and satisfying weeknight meal.
Ingredients
Scale
Noodles
- 100 grams Dry Vermicelli or Bean Threads (Use any thin noodle type available)
Sauce
- 3 tablespoons Soy Sauce (Substitute with tamari for gluten-free)
- 2 tablespoons Vegetarian Oyster Sauce or Stir-Fry Sauce (Can be replaced with hoisin sauce)
- 1 tablespoon Coconut Sugar (Brown sugar or maple syrup can be alternatives)
- 1 tablespoon Dark Soy Sauce (Light soy sauce can be used slightly less)
- 1 teaspoon Sriracha or Chili Sauce (Adjust based on your spice preference)
Protein and Vegetables
- 200 grams Extra Firm Tofu (Press and cube to remove excess moisture)
- 1 piece Bell Pepper (Any color can be used)
- 1 piece Onion (Red or yellow onions are interchangeable)
- 2 cloves Garlic (Adjust based on taste preference)
Herbs
- 1 cup Thai and Holy Basil (Can substitute with sweet or Italian basil)
Instructions
- Soak Noodles: Place the dry vermicelli in a heatproof bowl and pour boiling water over it. Let them soak for 8-10 minutes until chewy. Drain and set aside for later use.
- Prepare Sauce: In a small bowl, combine soy sauce, vegetarian oyster sauce, coconut sugar, dark soy sauce, and sriracha. Whisk together until well blended, adjusting flavors to your liking.
- Cook Tofu: Press and cube the extra firm tofu. In a pan, heat neutral oil over medium heat, then pan-fry the tofu cubes until golden brown on all sides, about 5-7 minutes.
- Sauté Vegetables: Once the tofu is golden, push it aside in the pan. Add bell peppers, onions, and minced garlic, stir-fry until they soften, about 3-4 minutes.
- Combine Ingredients: Return the tofu to the pan, add half of the basil, the soaked noodles, and pour the sauce over everything. Stir well and cook for 4-5 minutes until heated through and flavors meld.
- Final Touch: Add remaining basil leaves and gently stir until they wilt. Serve the vermicelli hot for best flavor.
Notes
- Pressing the tofu well helps remove excess moisture for a better fry and texture.
- Adjust the amount of sriracha according to your spice tolerance.
- Substitute vegetarian oyster sauce with hoisin sauce if desired for a sweeter note.
- Using a mix of Thai and holy basil gives a distinctive aromatic flavor but Italian basil is an accessible substitute.
- This recipe is best served fresh as leftovers may lose texture.
