For our Chinese New Year dinner, my friend Robert prepared this dish. It’s a very flavorful vegetarian friendly dish and something that can be made quickly.
recipe adapted from Understocked Veggie Kitchen
12 oz. firm tofu
vermicelli (more if you like your noodles in oodles, less if you like it more veggie-heavy)
4 small sized carrots
1-2 cups frozen broccoli florets
2 tablespoons peanut butter
2 teaspoons chili flakes
a splash of olive or sesame oil
salt to taste
– Cut your tofu into small cubes.
– Heat a splash of your cooking oil of choice in the skillet.
– After the oil is heated enough, toss in the tofu strips. Let them brown a little. Make sure you turn them and flip them so they brown evenly.
– Use a vegetable peeler on your carrots and make ribbons.
– Chop the bok choy into edible pieces.
– Fry the vermicelli in the oil when the tofu is just about done. Leave the tofu in while you fry the vermicelli. This will take about 30 seconds. Don’t burn the noodles!
– Toss in the broccoli, with about 2 spoons of water, in with the noodles and tofu.
– Cover and let it cook for about 3-4 minutes.
– While your skillet is cooking, whisk together the peanut butter and chili flakes with a tablespoon of water.
– Add salt to taste.
– Pour your sauce into the skillet and toss until everything is coated. Let it cook for 1-2 more minutes.