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Pan-Seared Firm Tofu Spring Rolls with Rice Noodles

Name: Pan-Seared Firm Tofu Spring Rolls with Rice Noodles
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 cups firm tofu; 2 bean sprouts; 1 cilantro; 2 cups rice noodles; 2 tbsp star anise; 1 tsp fish sauce; to taste chili; 2 tbsp olive oil; to taste salt and black pepper

A pan-seared Vietnamese spring rolls with braised firm tofu, bean sprouts and cilantro, finished with star anise, fish sauce and chili, served over rice noodles.

Total time

80 min

Prep

30 min

Cook

50 min

Difficulty

easy

Cuisine

Vietnamese

Ingredients

2 cupsfirm tofu

2bean sprouts

1cilantro

2 cupsrice noodles

2 tbspstar anise

1 tspfish sauce

to tastechili

2 tbspolive oil

to tastesalt and black pepper

Instructions

Press the tofu between paper towels to remove excess moisture, then cube it, season, and braise over medium-high heat until well browned, about 8 minutes.

Add the bean sprouts, cooking until softened, about 6 minutes.

Stir in the star anise, fish sauce and chili for a final minute.

Cook the rice noodles separately according to package directions.

Let the tofu simmer for about 18 minutes so the flavors meld.

Toss through the cilantro just before serving.

Serve hot over the rice noodles, garnished with fresh herbs.