Vegan Tofu Vermicelli Bowls Recipe | Samsung Food App
This recipe is a vegan copycat of my mom’s fish sauce recipe, which in my book is THE BEST Vietnamese fish sauce ever. The vegan fish sauce tasted very close to her original recipe and this was...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Skillet
- Spatula
- Measuring spoon
- Measuring cup
- Peeler
- Colander
- Paper towel
- Plate
- Microwave
- Serving bowl
- Spoon
Ingredients
- 1/3 cup sugar
- 1/3 cup hot water
- 1/3 cup Yondu Vegetable Umami sauce
- 1/2 lime (about 3 tbsp)
- 2 cloves minced garlic
- 5 Birds Eye chili
- 1 package of vermicelli noodles
- 1 package of extra firm tofu (seasoned and pan fried or air fried)
- 2 tbsp oil
- 2 cups shredded lettuce
- 1 small Persian cucumber (julienned)
- 1 carrot (julienned)
- 1/2 cup chopped green onions (microwave for 1 minute)
- 1 cup of bean sprouts
- 2 tbsp crushed peanuts (optional)
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