Ingredients

The following ingredients have 4 Servings
  • 1 tbsp oil
  • 1 tbsp minced lemongrass
  • 1 clove of garlic (minced)
  • 1/4 red bird's eye chili (finely chopped, optional)
  • 1 dry black mushroom (use 2-3 if small) (soaked for 10 minutes and finely chopped)
  • 1 tsp sugar (or maple syrup)
  • 1/4 tsp salt
  • 3/4 cup soybean sauce (see notes)
  • 1/2 cup water
  • 1/4 cup chopped cooked vermicelli
  • 14 ounces firm tofu (diced into 1-inch cubes)
  • 3 tbsp chopped green onions

Instruction

  • Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced lemongrass, garlic, and chili. Sauté for about 2 minutes.
  • Finely chop the dry black mushroom and add to the skillet. Sauté for another minute.
  • Add the sugar, salt, soybean sauce, water, cooked chopped vermicelli, and diced tofu. Let simmer for about 10 minutes, stirring regularly to coat the tofu with the sauce. Let it simmer until the sauce has slightly thickened.
  • Top with chopped green onions and serve hot with steamed rice and/or your favorite greens! Tofu will keep for up to 3 days in the refrigerator.