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Put vermicelli in a bowl of cold water to soak.
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Cut tofu into small, flat blocks, about 1/2 inch thick and lightly pan-fry with sesame oil. Set aside.
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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.
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While you wait, remove the vermicelli from the water and cut the noodles in half, they stir-fry much easier this way.
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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.
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Season to taste. I use soy sauce, salt, pepper.
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When your Napa is soft, it's all done!
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Layer the top with the crispy tofu and drizzle with sesame oil and hoisin (the hoisin is optional)