Ingredients
BASE CRUMPLES
- 2 Tbsp Peanut oil
- 450 - 500g firm tofu
SEASONING
- 1 Tbsp grated ginger
- 2 TSP minced garlic
- 1 stalk lemongrass, minced (1 tap dried)
- 2 dried red chillies (1/2 - 1 tsp flakes of your preference)
SAUCE
- 2 Tbsp caster sugar
- 1 Tbsp vegan fish sauce (gf)
- 1 Tbsp lime juice
ASSEMBLY / GARNISH
- 200 - 375g fresh green beans
- 200g vermicelli noodles (mung bean or rice)
- 1 cup Thai/ Perennial Basil
- 1/3 cup roasted cashews, diced
- 1/4 - 1/3 cup Fried scallions
Instructions
- Crumble tofu into a fine mince, place into a silicone trays for the airfryer (you can bake it on a biscuit tray if you don't have one).
- Add the lemongrass, ginger, garlic and peanut oil to the tofu and stir well to combine.
- Air fry at 180°C for 15 minutes, break up the crispy top layer and stir through. Repeat until the tofu is crispy with only a little moisture left.
- Soak the vermicelli in hot water for 3-5 minutes.
- Fry the green beans.
- Plate vermicelli, then crispy tofu, then beans with cashews, Basil and sauce on top.
Notes
- So, I tend to dice the green beans...
- I throw all the seasoning and sauce ingredients into the tofu crumbles together before cooking them...
- I cut up the vermicelli and stir everything together in a big green studded brown mess...
- I use this to fill rice paper rolls or just eat a big bowl of it, so good.
- The 200g vermicelli is how it gets to be a 3-4 person dish... Or to fill a whole pile of rice rolls - when it's just us, we have a 50g bag of vermicelli each and just split the crumbles between us :)