Tofu Scramble with Vegetables and Vermicelli
This recipe, like most recipes, doesn’t come with a backstory like how I saw the tofu and lightning struck along with the idea of scrambling it with vegetables. No. It was simply out of sheer laziness and stomach rumbling hunger that made me cook at lightning speed. And once I cooked the tofu scramble and veggies together in some randomly mixed sauce, I realized I needed to eat it with something or else I’d get hungry soon after I’d wash my plate. What cooks faster than regular noodles? Vermicelli. 5 mins. Done.
Tofu does smell funky, I tell you. That’s the only part of it that I can’t stand. Also, I didn’t want a mushy dish so I squeezed out the water from the tofu, crumbled it up, and spread it on some kitchen towel to dry before I cooked it. It’s all very simple like most of my cooking. Just some chopping, some mixing, some cooking, and we’re ready to party in bed. I was watching Modern Family with this one. Good fun, I tell you.
Tofu – 100 gm, squeezed, crumbled and laid to dry
Carrots – 1 cup diced
Capsicum – 1 cup diced
Chilli – 1 chopped
Ginger – 1 inch piece finely chopped
Garlic – 2 big cloves finely chopped
Coriander leaves and stems – handful
Vermicelli – 1 portion cooked
Oil – 3 tsp
Peanuts – handful crushed
Char siu – 2 tsp (replace with oyster or hoisin)
Soy sauce – 2 tsp
Fish sauce – 2 tsp (optional)
Chilli sauce – 2 tsp
Vinegar or lemon juice – 2 tsp
Sesame oil – 2 tsp
Mix together all the ingredients for the sauce and keep aside.
Heat the oil and saute the carrots and capsicum in it for a minute.
Add coriander stems, ginger, and garlic. Saute till the carrots are slightly cooked.
Toss the crumbled tofu in and mix well.
Tip the sauce in and combine with everything. If you need more sauce, quickly mix some together and add it to the tofu.
Place the vermicelli on a plate and top with the scrambled tofu.
Garnish with coriander leaves and peanuts. You could drizzle some sriracha like I did too.