Ingredients

Method

• 1 x 249 g carton Woolworths firm tofu
• 1 T cornflour
• 3 T peanut or sunflower oil
• 200 g rice vermicelli
• 2 T sesame oil
• 1 bunch spring onions, thinly sliced including the greens
• 2–3 T sesame seeds, toasted
For the dressing, mix:
• 2 T soya sauce
• 1 T rice vinegar
• 1 T sesame oil
• 4 T tahini
• 1 t sriracha sauce (or more to taste)
• 1 T lime juice
• 1 orange, finely zested and juiced
• 1 Woolworths fresh ginger button, finely grated
• 1 garlic clove, grates
• 1 t honey (or more to taste)

Method

Ingredients

1. Pat dry the tofu using kitchen paper. Cover with kitchen paper and place on a small baking tray. Weight down heavily. Leave for 20 minutes or up to 1 hour – the longer the better.

2. Cut the tofu into cubes. Pat dry and coat with the cornflour. Heat the oil in a large nonstick pan over a medium-high heat until shimmering.

3. Place the tofu in the pan in a single layer. Cook, undisturbed, until very crisp and dark brown underneath, 4–5 minutes. Spoon over the noodles and serve immediately.

4. To make the vermicelli, snip the long skeins at both ends to make the vermicelli more manageable. Place in a heatproof bowl and pour over boiling water to cover. Allow to soak for 10 minutes. Drain and rinse in cold water. Drain well. Mix with the sesame oil to loosen, then mix with the dressing.

5. To serve, turn the noodles into a bowl. Sprinkle over the spring onion and sesame seeds and check the seasoning. Spoon over the hot tofu.

Find more vegetarian recipes here. 

Photographs: Toby Murphy
Production: Brita du Plessis
Food Assistant: Kate Ferreira