Vietnamese
Vietnamese - Bun Noodles
Tofu Bun Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 400g firm tofu, cut into cubes
- • 3 tbsp cornflour
- • 200g rice vermicelli noodles, cooked
- • 3 cloves garlic, minced
- • 2 tbsp fish sauce
- • 1 tsp sugar
- • 2 tbsp vegetable oil
- • 1/4 cup nuoc cham
- • 1/2 cup pickled carrots and daikon
Preparation Steps
1
Phase 1
Cut the tofu into cubes and drain on kitchen roll.
2
Phase 2
Toss the tofu with the cornflour until lightly coated.
3
Phase 3
Fry the tofu in hot oil until golden and crisp on all sides, then drain.
4
Phase 4
Fry the garlic in a little oil until golden, add the fish sauce and sugar, and toss the crispy tofu through the glaze.
5
Phase 5
Layer the rice vermicelli and pickled carrots and daikon in bowls, and top with the crispy tofu.
6
Phase 6
Pour the nuoc cham over the bowl and serve immediately.