Ingredients
The following ingredients have 4 Servings
- 454 g (1 lb) firm tofu, cut into 1/4-inch-thick (0.5 cm) slices
- 1/4 cup (60 ml) mirin
- 2 tbsp (30ml) fish sauce (nuoc mam)
- 2 tbsp (30 ml) lime juice
- 2 tsp (10 ml) sambal oelek
- 3 purple Chinese eggplants, cut into 1/2-inch-thick (1 cm) slices
- OR 2 to 3 Italian eggplants (depending on their size), cut into wedges
- 1/2 cup (125 ml) canola oil
- 1 red onion, thinly sliced
- 1/2 lb (225 g) rice vermicelli, cooked (see note)
- 1/4 cup (60 ml) roasted cashews, crushed
- Thai basil or cilantro leaves, to taste
