Tofu Vermicelli Seaweed Salad

I've been making this vegan dish for years. It actually resembles my tofu poke recipe but this one can be a complete meal. The kids love it and of course my vegan-flexitarian husband loves it. My vegetarian friend asked me to teach her the recipe too and that caught me by surprise. I love teaching people how to make stuff but the truth is not many people ever ask me. Except my mom, but she doesn't count.

So I decided to finally take a few pictures and just blog about my famous vegan vermicelli dish. I have actually done a few variations of the dish over the years but this is sort of the base of it. I usually add shredded carrots or broccoli sprouts to it for extra veggies but I didn't have any at home this time. I like the added color from the carrots as well. If I have healthy noodles at home, I like to substitute half the vermicelli for healthy noodles since it's a lower carb option. It tastes great both ways.

Tofu Vermicelli Seaweed Salad
Serves 4

1 package natural pressed tofu
4-5 green onions, chopped
5-6 sprigs cilantro, chopped
3 bundles of clear vermicelli noodles
1 pack healthy noodles
2 cups bean sprouts
1 cup salted fresh seaweed
1/3 cup sesame oil
1/3 cup soy sauce (or to taste)
1 tsp red chili peppers
1 1/2 tbsp sesame seeds, lightly toasted over the stovetop
pinch black pepper

Chop the seaweed into thin strips. Cook the dry vermicelli noodles for about 4 mins in boiling water. Add the seaweed and bean sprouts. Continue cooking for another 2 mins. Turn off the heat but leave it covered for another 2-3 mins. Drain everything in a colander. Drain a pack of healthy noodles in the same colander. Rinse with cool water.

Line a large bowl with one paper towel and add tofu onto this after you slice the tofu. The paper towel is just going to absorb any excess liquid in the bowl. Add the green onions, cilantro, and the drained ingredients from the colander. Remove the paper towel and pat dry whatever you can before  you throw the paper towel away. Add the rest of the ingredients to the bowl, mix gently. Add a bit more soy sauce if you like it saltier. Let sit for 30 minutes or so. Best served at room temperature.

A variation I did in the past with added carrot strips.


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