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Veggie Tofu Vermicelli

Veggie Tofu Vermicelli

Veggie Vermicelli is my go to whenever I find my self at a Vietnamese restaurant! I love the freshness of the veggies that allow me to enjoy the flavors of Vietnam but avoid the sluggish sleepy feeling later on. Most vermicelli dishes are served with fish sauce! Don't be afraid to ask for a different sauce without the fish sauce, any sauce will taste good and some restaurants may make you your very own fish-less sauce (You could even offer them this receipe ;) ). You won't be disappointed.


Ingredients:

1 cup of carrots julienned

1 english cucumber julienned

1 cup of cabbage shredded

1 small white onion

Vermicelli Noodles

(Optional Toppings)

Cilantro

Green onions

Peanuts - chopped

Lemon or Lime


Sauce Ingredients:

1tbsp of sesame oil

1/4 cup of Bragg's Liquid Aminos (or Tamari)

1/2 lemon juiced

1/2 tbsp sambal olek

1/4 c coconut sugar

1/4 c rice vinegar

1/4 c hot water


1. I usually start by pan frying the tofu (non-stick pan with no oil-it's the best) its the most time consuming step.

2. Then chop or julienne all the veggies while the tofu cools.

3. Cut the tofu into skinny strips with your kitchen scissors (the quickest step!)

4. Make your sauce. Just combine all ingredients in a small bowl and whisk, the hot water will help it combine well.

5. Sauté onions in a pan until translucent.

5. Add the rest of the veggies and tofu in a skillet and the 1/2 of the sauce and stir-fry for 5 minutes on low heat.

6. Cook noodles the noodles.

7. Cut the noodles (unless you like them to be very long).

8. Top the noodles with veggies and the additional toppings and add more sauce to taste!

•You can also try our peanut sauce with the vermicelli, its delicious! Get it here.

For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good. Psalm 107:9