These vermicelli noodles are packed with veggies, plant-based protein and come together in under 30 minutes. It’s light, nutritious yet filling for those weeknight meals!
These Vermicelli Noodle Bowls are delicious – pan-fried tofu, fresh and colorful veggies and a umami savory sauce to mix everything in!
This is a Chinese style vermicelli dish, made in under 30 minutes. It’s stir-fried in a pan with carrots, broccoli and edamame. The noodles are gluten-free, but to make the sauce also gluten-free, you can use tamari or coconut aminos in replacement of the soy sauce.
I love vermicelli dishes because they cook SO quickly and easily absorb sauces so well. It’s brittle and chewy which is so satisfying to eat. I used carrots and broccoli for the veggies but you can substitute any other veggies like mushroom, zucchini or cabbage. You can even sub the tofu for chicken or pork.
What Noodles To Look For:
The vermicelli noodles are sold in all Asian grocery stores. It’s called 粉丝 fen si in China. There’s different names the package can be labeled as – bean thread noodles, mung bean threads or Chinese vermicelli. Just remember to look for thin, translucent noodles sold in small bundles. It’s different from flat rice noodles (like the ones they used for pad thai).
Tofu Vermicelli with Carrots and Broccoli
Ingredients
- 10 oz vermicelli noodles
- 4 cloves garlic minced
- 10 oz extra firm tofu
- 1/2 tablespon light soy sauce
- 2 cups broccoli florets
- 1 large carrot chopped into matchsticks
- 1 cup edamame removed from shells
Sauce
- 1/2 tablespoon light soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon sugar optional
- 2 teaspoons dark soy sauce
- 1/2 teaspoon sriracha optional
Instructions
- Mix all ingredients together in a small bowl, then leave to the side. Prepare thin rice vermicelli noodles based on package instructions.
- Preheat your pan to medium heat with oil, then add in garlic to cook until fragrant before adding in tofu. Cook until lightly browned, then add in a bit of soy sauce to season. Remove from pan and leave to the side.
- Add more oil to the pan to cook broccoli and carrot until softened, adding water to lightly steam if needed. When done cooking, toss in edamame.
- Add in cooked vermicelli noodles, tofu and sauce to mix together until just combined. Serve with some sesame oil on top!
