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 

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!