Charred Turmeric Tofu Noodles — Cha Ca Chay
Vietnamese chay turmeric and dill marinated pressed tofu pan-grilled with mountains of fresh dill and scallion until edges char golden, served over rice vermicelli with peanuts, lettuce, herbs, and a vegetarian fermented bean curd dipping sauce.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince ginger, shallot, and garlic. Whisk into turmeric, soy sauce, mushroom seasoning, brown sugar, white pepper, and 2 tbsp oil. Divide tofu into 4 slabs and toss in marinade 15 minutes until evenly glazed. Cut dill into 5cm sprigs, slice scallion into 5cm batons, slice chillies into rings. Pick mint and cilantro, tear lettuce, crush peanuts.
Boil
Bring water to a rolling boil over high heat, drop vermicelli in, cook 4 minutes until just tender. Drain, rinse under cold water, shake into clean strands. Set aside.
Sear
Heat 4 tbsp oil in a large heavy skillet over medium-high 1 minute until shimmering. Lay tofu in a single layer (work in 2 batches if needed to avoid crowding), sear 3 minutes per side until edges char and turmeric crust deepens to mahogany.
Wilt
Push tofu to one side, drop dill and scallion into hot oil over high heat 90 seconds until herbs brighten and pan smells of toasted herbs. Toss together 30 seconds off heat.
Build
Mash fermented bean curd with lime juice, granulated sugar, and chilli rings 1 minute until smooth pourable amber. Set alongside lettuce and herbs for assembly.
Plate
Mound vermicelli in 2 deep bowls, lay tofu and herbs over with herb-scented oil, scatter peanuts, mint, cilantro, and chilli. Serve lettuce, sprouts, and bean curd sauce alongside for assembly.
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