Crispy Tofu & Noodle Bowl with Shrimp Paste Dip
Vietnamese street-style noodle bowl with crispy pan-fried tofu, fresh herbs, and an intensely funky mam tom dipping sauce. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Boil salted water in a pot. Add vermicelli and cook until just tender, about 3 minutes. Drain and set aside.
Step 2
Cut pressed tofu into 1/2-inch thick slabs. Heat oil in a 10-inch skillet over medium-high until shimmering.
Step 3
Pan-fry tofu slabs 3 minutes per side until edges are golden-brown and crispy. Transfer to a plate.
Step 4
Stir mam tom with lime juice and 2 tbsp water in a small bowl until loose and pourable. Taste and adjust.
Step 5
Divide noodles between two bowls. Top with crispy tofu, cucumber, herbs, peanuts, and scallions.
Step 6
Serve with mam tom dipping sauce on the side. Dip noodles and tofu as you eat.
Tools you’ll need
- large pot
- 10-inch skillet
- small bowl
- paper towels
- cutting board
- knife
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