Skuxx Food | Hoisin Tofu and Vermicelli Noodle Salad

Skuxx Food | Hoisin Tofu and Vermicelli Noodle Salad

A recipe for the vegans and veggies out there – if you don’t like tofu, simply swap out for a meat of your choice. 

Serves 4

100 grams vermicelli noodles 
2 carrots, shredded 
1 cucumber, thinly sliced
¼ red cabbage, thinly sliced  
1 cup of mung beans 
Bunch of mint, roughly chopped (optional)
Bunch of coriander, roughly chopped (optional)
½ cup of peanuts, roughly chopped 
300 grams firm style tofu 
3 tablespoons of hoisin 
4 tablespoons of sesame oil 
2 tablespoons of soy sauce 

2 tablespoons of sesame oil
4 tablespoons of soy sauce
2 tablespoons of rice wine vinegar 
2 teaspoon of lime juice 
1 fresh chilli, thinly sliced (de-seeded if you don’t like spice!) 
2 teaspoons of brown sugar 

Drain tofu and wrap it in a few paper towels. Place something heavy on top (like a few books) and press for 10-20 minutes. Cut the tofu into 2cm cubes. 

Place the tofu into a bowl along with the hoisin, soy sauce and 2 tablespoons of sesame oil. Combine and allow to marinate while you prepare the rest of the meal. 

Place a large pot of water on a high heat. When boiling, add the vermicelli noodles and cook for 2-3 minutes. Drain, rinse with cold water, drain again and mix in 2 tablespoons of sesame oil to prevent them from sticking together. 

In a small bowl, combine dressing ingredients. 

In another large bowl, combine cooked noodles, carrots, cucumber, cabbage, mung beans, mint, coriander and peanuts and dressing. 

In a pan on a medium heat, add the marinated tofu and brown on all sides. Add the cooked tofu to the salad, toss and serve! 

This article first appeared in Issue 9, 2022.
Posted 2:45pm Sunday 1st May 2022 by Rosie Joyce @skuxxfood.