Pan Fried Tofu with Vermicelli Noodles
- 1 package of extra-firm tofu
- 1 medium-sized head of Napa cabbage
- 2 packages of vermicelli-they usually come in bundles , use 2 or 3 of them
- cooking oil
- sesame oil
- Soy sauce
- salt and pepper
- Red Chili flakes (optional), Hoisin sauce (optional).
Put vermicelli in a bowl of cold water to soak.
Cut tofu into small, flat blocks, about 1/2 inch thick and lightly pan-fry with sesame oil. Set aside.
Slice the Napa cabbage and stir-fry for 5-10 minutes. They should still be crunchy and undercooked. Add in about 1/2 cup of the water the vermicelli has been soaking in and cover.
While you wait, remove the vermicelli from the water and cut the noodles in half, they stir-fry much easier this way.
Add in the vermicelli when the Napa is almost cooked through. It's important not to add the noodles in too early because they'll get mushy if cooked for too long.
Season to taste. I use soy sauce, salt, pepper.
When your Napa is soft, it's all done!
Layer the top with the crispy tofu and drizzle with sesame oil and hoisin (the hoisin is optional)