Vietnamese Tumeric Tofu “fish”

I don’t know about you but for me when the weather starts to be like that, all I think about is sunny holidays and this a perfect meal for that!

This recipe has the power to bring a piece of summer to your day! Vibrant colors and punchy flavours is all I need to survive the grey, foggy day!

WHAT YOU WILL NEED:
for 2-3 people

Marinade:

• 400g tofu, sliced
• 1 tbsp sesame oil
• 1 tbsp palm sugar
• 1 tbsp “mushroom sauce” or vegan fish sauce
• 1 shallot, chopped
• 1 tsp turmeric powder
• 1 garlic clove, mashed
• 1 tbsp grated ginger

Finishing:

• 1 tbsp oil(semane, olive or peanut)
• 1 large bunch of dill(endro, aneth)
• 1/3 cup peanuts or cahews
• 200g rice noodles
• 1 tbsp seaweed(optional)

Sauce:

• 2 tbsp lime juice
• 2 tbsp palm sugar
• 1-2 red chilli, chopped
• 1 garlic clove, mashed
• 4-5 tbsp fishless sauce or mushroom sauce

HOW TO:

1. Make the a marinade by mixing all the ingredients together in a container and let it absorb the flavours in the fridge for about 4 hour or overnight;
2. Soak the rice noodles in cold water for minimum 4 hours;
3. Rinse the water and pour hot water on top of the noodles;
4. Rinse again and set aside until it’s time to serve;
5. Heat a frying pan and fry the tofu slices until golden brown, for about 1-2 minutes each side;
6. Add the herbs and seaweed on top and cover the pan until for about 5 minutes;
7. Serve with the rice noodles