Vietnamese Tofu and Vegetable Vermicelli Stir Fry
Light rice vermicelli tossed with golden tofu, lemongrass and herbs.
Made with All purpose stir fry sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £1.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the vermicelli in boiling water for 4 minutes, drain and rinse.
4 min - 2
Heat 1 tbsp oil in a wok. Fry the tofu until golden, about 6 minutes, then set aside.
6 min - 3
Add the remaining oil and fry the lemongrass for 30 seconds, then the carrots for 2 minutes.
2 min 30 s - 4
Add the noodles and 100 ml of your ready made all purpose stir fry sauce (see the base recipe) and toss for 2 minutes.
2 min - 5
Add the beansprouts and tofu and toss for 30 seconds.
- 6
Top with coriander and lime and serve.
Tips
- Use the tender inner part of the lemongrass.
- Press tofu first to get it crisp.
- Add chilli for heat.
Storing and freezing
Eat the same day. Chill within 1 hour and keep up to 1 day. Reheat until steaming hot.
Questions
What can I use instead of lemongrass?
Use the finely grated zest of one lemon and a little extra lime juice. It will be less floral but still fresh.
Is it vegan?
Yes. It uses tofu, rice vermicelli and the vegan all purpose stir fry sauce, with no egg, dairy or fish sauce.
Can I serve it cold?
Yes, as a noodle salad. Cool quickly and eat within 1 day.
More made with all purpose stir fry sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.