- For the rice vermicelli:
- 170 g rice vermicelli
- 2 1⁄2 cups vegetable stock
- For the stir fry:
- 350 - 400 g firm tofu
- 2 T cornflour
- Peanut oil, for frying
- 75 g whole salad onions
- 500 g mixed baby veg (any mix of your favourites)
- Soya sauce, for serving
- For the sauce, mix:
- 1 cup vegetable stock
- 1 T rice vinegar
- 1 T soya sauce
- 1 x 2 1⁄2 cm chunk ginger, peeled and grated
- 2 garlic cloves, grated
- 1⁄2 t treacle or palm sugar
To make the rice vermicelli, place it in a saucepan and pour over the stock. Bring to a simmer, using tongs to stir the vermicelli and separate the strands. Cover and leave for a few minutes until the stock is absorbed and the noodles are tender.
Wrap the tofu in kitchen paper, then weight it down with a heavy object for 15 minutes. Cut into small cubes and gently toss with the cornflour.
Heat 1⁄2 cup peanut oil in a heavy, wide pan or wok. Add half the tofu. Fry until pale golden and crispy. Remove and drain on kitchen paper. Repeat with the remaining tofu, adding more oil if necessary.
In the same oil, fry the salad onions until slightly charred, stirring to loosen any brown crusty bits in the pan. Remove and drain on kitchen paper.
Allow the pan to cool, then wipe it with kitchen paper. Reheat the pan and add 1–2 T fresh peanut oil. Add the vegetables and leave them for a minute or two before stir-frying until barely tender.
Add the sauce to the vegetables and simmer for a few minutes, or until tender-crisp.
Fold in the cooked rice vermicelli. Top with the fried tofu and salad onions. Pass around the soya sauce at the table.