Vegetable Tofu Egg Vermicelli

Chewy rice noodles stir fried with fluffy eggs, tofu, and vegetables in a light savory seasoning. This quick and easy vegetable tofu egg vermicelli is ready in 30 minutes with simple ingredients. Great as a main dish or meal for dinner or lunch!

This recipe was passed down to me from my late beloved grandmother, who used to own a small restaurant in Alberta. When I was young, she would make these noodles and it was my most memorable dish of hers!

She would crisp up some of the noodles in the piping hot wok, so you would get bites of crispy noodles along with tender ones! The black pepper also makes a huge difference, so don't skip it.

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements. 

• Rice Vermicelli: these are dried rice noodles that are thin and round in texture and are chewy in texture. They're not the same as Italian vermicelli.
• Extra-firm Tofu: or substitute with smoked extra-firm tofu for extra flavor! I don't recommend substituting with soft, medium or firm tofu or it'll easily break apart.
• Baby Bok Choy: or substitute with regular bok choy and chop it into thinner pieces or baby gai-lan or yu choy sum.
• Green Onion: or substitute with onion but cook this at the same time you sauté the garlic.
• Carrots: or substitute with bell peppers.
• Celery: or substitute with bean sprouts, snap peas or snow peas.
• Garlic cloves
• Large Eggs
• Dark soy sauce: this is darker and thicker than regular soy sauce. As a last resort, substitute with regular soy sauce. We will be using this to season the tofu.
• Avocado Oil: or substitute with a neutral tasting oil like sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

Noodle Sauce

• Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
• Sesame oil: for that nutty flavor. Or substitute with some toasted sesame seeds.
• Black Pepper: or substitute with white pepper as a last resort.
• Cold Water
• White granulated sugar: to balance out the savory flavors in the sauce.

Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.

Instructions

Below are step-by-step instructions on how to make vegetable tofu egg vermicelli:

1. In a large bowl with the rice vermicelli, soak them in hot boiling water for 1-2 minutes max until loosened and slightly softened. Strain noodles in a colander and set aside.
2. In a medium bowl, season diced with 1 tablespoon of dark soy sauce and mix until the cubes are coated. Set aside.
3. In a small bowl, combine the noodle sauce ingredients as listed. Set aside.
4. Heat 1 tablespoon avocado oil in a large non-stick pan on medium heat. Fry beaten eggs until they take shape but still look moist. Remove from pan and slice the eggs into bite-sized pieces.
5. Add 1 tablespoon of avocado oil into the pan and fry seasoned tofu until they are golden brown on all sides. Reserve the dark soy sauce in the tofu bowl for later. Remove cooked tofu from pan and set aside.
6. Add remaining avocado oil into the pan and fry sliced garlic for 10 seconds.
7. Toss in carrots, celery, and bok choy. Stir fry until the vegetables have softened.
8. Toss in rice noodles with noodle sauce with the reserved dark soy sauce. Stir fry the noodles until they're evenly coated in sauce and there are no liquids left in the pan.
9. Lastly toss in eggs, tofu and green onions with the noodles. Remove off heat and serve hot.

Storage

• Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
• Freezer friendly? I don't recommend freezing vegetable tofu egg vermicelli because the vegetables and noodles will become soggy.

Pairing Suggestions

Vegetable tofu egg vermicelli serves well with:

• starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
• fried rice, chow mein, lo mein, Singapore Curry Vermicelli Noodles
• cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
• protein dishes like Ginger Chicken, Cashew Chicken, Mongolian Beef, Honey Walnut Shrimp, Bang Bang Shrimp, Soy Garlic Tofu, Chinese Braised Tofu and more!