Pin it
This one-pan Vermicelli Noodles dish combines tender rice noodles with crispy tofu, colorful vegetables, and a rich peanut-soy sauce. Ready in just 20 minutes, it's perfect for busy weeknights yet impressive enough for guests. The combination of textures – from silky noodles to crispy tofu and crunchy vegetables – makes every bite interesting. The homemade sauce, with its perfect balance of savory soy sauce, creamy peanut butter, and tangy rice vinegar, ties everything together beautifully.
Every time I make this dish, I'm reminded of how simple ingredients can create something extraordinary. The key is preparing each component with attention to timing.
Essential Ingredients Selection
- Thin rice vermicelli noodles provide delicate base
- Extra-firm tofu creates perfect crispy exterior
- Fresh vegetables add color and nutrition
- Quality soy sauce and peanut butter create rich sauce
My Asian grandmother taught me that soaking noodles properly is crucial - they should be tender but still have slight resistance.
Detailed Cooking Instructions
- 1. Begin with tofu preparation.
- Cut extra-firm tofu into uniform 1-inch cubes. Heat non-stick pan over medium heat. Add oil and wait until shimmering. Add tofu cubes and light soy sauce. Cook 10 minutes total, turning every 2-3 minutes until all sides are golden brown. Tofu should be crispy outside, tender inside.
- 2. While tofu cooks, prepare vermicelli.
- Place noodles in large bowl, cover with boiling water. Follow package timing, usually 3-4 minutes. Drain thoroughly, place in colander over empty bowl. Cover with clean tea towel and let steam 5 minutes for perfect texture.
- 3. Once tofu is crispy, add sliced carrots, mushrooms, edamame, and spring onions to pan.
- Stir-fry 3 minutes until vegetables are crisp-tender.
- 4. Make sauce
- by whisking together soy sauce, smooth peanut butter, rice vinegar, sesame oil, sugar, minced garlic, and water until completely smooth. Taste and adjust seasoning.
- 5. Add steamed vermicelli
- to pan with vegetables and tofu. Pour sauce over, tossing gently with tongs until everything is well-coated and heated through. Garnish with fresh coriander and chili oil.
Pin it
My secret is adding a splash of pasta cooking water if sauce needs thinning - the starch helps it cling to noodles.
Storage Solutions
Store leftover noodles in airtight container up to 3 days in refrigerator. Keep sauce separate if making ahead. For meal prep, store components separately - noodles, vegetables, tofu, and sauce. When reheating, add splash of water or stock to prevent dryness. Don't freeze as noodle texture will deteriorate.
Pin it
Serving Suggestions
Serve immediately while hot, garnished with fresh herbs and chili oil. Offer extra sauce, chili oil, and chopped peanuts on side for customizing. For a complete meal, serve with fresh spring rolls or Asian cucumber salad. Consider offering lime wedges for bright, fresh acidity.
Troubleshooting Tips
If noodles clump, rinse briefly with hot water before combining with sauce. For soggy tofu, ensure pan is hot and don't overcrowd. If sauce is too thick, thin with warm water gradually. When vegetables release too much water, cook at higher heat briefly to evaporate excess moisture.
Make-Ahead Strategies
Prepare sauce up to 5 days ahead. Cut vegetables and store in damp paper towels. Cook tofu fresh for best texture. For events, have all components ready separately, then combine just before serving. This ensures perfect texture and temperature.
Pin it
Frequently Asked Questions
- → Can I use a different protein instead of tofu?
- Yes, you can substitute tofu with tempeh, chicken, or shrimp.
- → Is this recipe gluten-free?
- It can be gluten-free if you use gluten-free soy sauce and ensure all other ingredients are gluten-free.
- → Can I make this recipe ahead of time?
- Yes, you can prepare the ingredients ahead of time and cook them fresh when ready to serve.
- → What can I use instead of peanut butter?
- You can use almond butter or tahini as a substitute.
- → How do I store leftovers?
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.