-
1
Wrap tofu in a clean, absorbent towel and set something heavy on top to wick away moisture.
-
2
Let rest for about 10 minutes.
-
3
Meanwhile, for the vermicelli bowl, thinly slice cabbage and julienne red pepper, cucumber, and carrot.
-
4
Toss together in a large bowl and set aside.
-
5
Add vermicelli noodles to a large bowl and cover completely with boiling water.
-
6
Let noodles sit and cook in the water while you prepare the rest of the ingredients.
-
7
In the meantime, unwrap tofu and cut into even pieces, about 3/4-inch cubes.
-
8
Add tofu to a shallow mixing bowl and top with the soy sauce, chili garlic sauce, sesame oil, and maple syrup.
-
9
Toss to combine.
-
10
Let rest for 2 minutes, stirring occasionally.
-
11
Use a slotted spoon to transfer the tofu to a large freezer bag.
-
12
Add cornstarch, 1 tablespoon at a time, and toss to coat.
-
13
Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer.
-
14
In a cast iron skillet over medium-low heat, add oil and let warm for 30 seconds.
-
15
Then use a slotted spoon to add the tofu to the pan (leaving any excess cornstarch behind).
-
16
Cook on all sides for 1 minute, or until light golden brown.
-
17
Remove tofu from the pan as its finished browning.
-
18
Set aside on a paper towel-lined plate.
-
19
Drain the vermicelli noodles and set aside.
-
20
In a small bowl or Mason jar, combine sweet chili sauce and rice vinegar.
-
21
Set aside.
-
22
To serve, divide vermicelli into bowls.
-
23
Top with julienned vegetables, fried tofu, chopped peanuts, sliced green onions, fresh mint and lime wedges.
-
24
Drizzle the dressing on top and enjoy!
-
25
Recipe adapted from Flourishing Foodie and Minimalist Baker.
