Recipe + Photo by April Viar 

Beat the heat with our Summertime Vermicelli Bowl. Packed with savory air fried tofu, fresh herbs, crisp veggies and topped with a tart and tangy sauce. Perfect for those hot days when you need something light yet filling. 

Servings: 2 

Summertime Vermicelli Bowl

INGREDIENTS 

  • 1 pack Nasoya Certified Vegan Extra Firm Tofu
  • 7oz vermicelli noodles 
  • 1 English cucumber, sliced 
  • 2 cup shredded carrots 
  • 1/2 cup rice vinegar 
  • 1 bunch cilantro 
  • 1 bunch mint 
  • 1 bunch Thai basil 
  • 1 cup crushed peanuts 
  • 1 tbsp reduced sodium soy sauce 
  • 1 tbsp Thai sweet chili sauce 
  • 4 tbsp water 
  • 7 scallions, chopped 
  • 1/2 cup vegetable oil 
  • 1 tbsp Fly By Jing Sichuan Chili Crisp 

DRESSING

  • 2 tbsp vegan fish sauce (normally found at an international market)
  • 1 tbsp seasoned rice vinegar 
  • 2 tsp chili paste 
  • 1 lime, juiced 
  • 8 tbsp water 
  • 1 tbsp vegan sugar 

DIRECTIONS 

  • Slice the tofu in half horizontally and rub a little vegetable oil on each side. Air fry for 20 minutes, flipping them over at the 10 minute mark. 
  • Add carrots and rice vinegar to a bowl and let them marinate to the side while you prepare everything else.
  • In a bowl, add all the ingredients for the dressing and mix well until the sugar dissolves. 
  • In a pan over medium-low heat, combine reduced sodium soy sauce, Thai sweet chili sauce and water. Stir and bring to a simmer. Add the two tofu blocks to the pan, flipping them over until the sauce is absorbed and dissipated. Turn off the heat and set the tofu to the side. 
  • In a small saucepan over medium heat, add vegetable oil and heat for 30 seconds. Add scallions, cook for another 30 seconds, then remove from heat. 
  • Prepare the vermicelli noodles according to the directions on the package, run cold water over them and drain. 
  • It’s time to assemble your vermicelli bowl. Start by placing the noodles in a bowl. Arrange the sliced tofu to one side. Add the cucumbers, carrots, fresh herbs and crushed peanuts. Drizzle the dressing and scallion oil over the bowl. For an extra kick, add a touch of Fly by Jing Sichuan Chili Crisp and serve with crispy vegan spring rolls! 
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