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One-Pan Vermicelli Noodles with Tofu

Yummy Eats Daily
This One-Pan Vermicelli Noodle dish is a quick and flavorful plant-based meal featuring golden tofu, colorful vegetables, and a rich peanut-soy sauce. It’s easy, wholesome, and perfect for a weeknight dinner with minimal cleanup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 420 kcal

Ingredients
  

  • 280 g extra-firm tofu
  • 2 tbsp light soy sauce
  • 2 nests vermicelli noodles
  • 1 carrot julienned
  • 3 spring onions sliced
  • 125 g shiitake mushrooms
  • 100 g edamame beans

Sauce:

  • 2 tbsp soy sauce
  • 2 tbsp peanut butter
  • ½ tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 4 tbsp water
  • 1 garlic clove minced

Garnish:

  • Fresh coriander
  • Chili oil

Instructions
 

  • Pan-fry tofu in soy sauce until golden.
  • Soak and steam vermicelli noodles.
  • Stir-fry veggies with tofu.
  • Whisk together sauce.
  • Add noodles and sauce to the pan, toss, and heat through.
  • Serve with coriander and chili oil.
  • See full steps with tips & photos → https://p4pd.org/one-pan-vermicelli-noodles-with-tofu/

Notes

  • Use pre-steamed or quick-cook vermicelli to save time.
  • Swap shiitake for other mushrooms or your favorite stir-fry veggies.
  • Add a splash of lime juice or chopped peanuts for extra flavor and crunch.
  • Leftovers can be refrigerated and reheated in a skillet with a splash of water.