Sweet Chili Vermicelli Tofu Bowls

Wrap tofu in a clean, absorbent towel and set something heavy on top to wick away moisture. Let rest for about 10 minutes.

Meanwhile, for the vermicelli bowl, thinly slice cabbage and julienne red pepper, cucumber, and carrot. Toss together in a large bowl and set aside.

Add vermicelli noodles to a large bowl and cover completely with boiling water. Let noodles sit and cook in the water while you prepare the rest of the ingredients.

In the meantime, unwrap tofu and cut into even pieces, about 3/4-inch cubes. Add tofu to a shallow mixing bowl and top with the soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest for 2 minutes, stirring occasionally.

Use a slotted spoon to transfer the tofu to a large freezer bag. Add cornstarch, 1 tablespoon at a time, and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer.

In a cast iron skillet over medium-low heat, add oil and let warm for 30 seconds. Then use a slotted spoon to add the tofu to the pan (leaving any excess cornstarch behind). Cook on all sides for 1 minute, or until light golden brown. Remove tofu from the pan as it’s finished browning. Set aside on a paper towel-lined plate.

Drain the vermicelli noodles and set aside.

In a small bowl or Mason jar, combine sweet chili sauce and rice vinegar. Set aside.

To serve, divide vermicelli into bowls. Top with julienned vegetables, fried tofu, chopped peanuts, sliced green onions, fresh mint and lime wedges. Drizzle the dressing on top and enjoy!

Recipe adapted from Flourishing Foodie and Minimalist Baker.