Tofu Vermicelli Bowl

with Shiitake Mushrooms & Orange Sesame Sauce

Moderate | 30 min

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Contains: Sesame, Soy, Sulphites

May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Shellfish, Tree Nuts

What We'll Send

Vermicelli Rice Noodles
Lime
Spinach
Sesame Oil
GF Soy Sauce
Fried Tofu
Crispy Onions
Shiitake Mushrooms
Mint Fresh
Green Onion
Ginger
Carrot + Daikon
Carrot Julienne, Daikon Julienne
Glaze Base
Orange Juice Concentrate, Rice Vinegar
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 776
Fat 30g
Protein 13g
Carbohydrates 116g

Cooking Directions

0

Tip: Remember to only use half of the sesame oil in Step 1, reserving the other half for the glaze in Step 4.

1

Cook Vermicelli Noodles
- Bring 2 ½ litres salted water to a boil.
- Once boiling, add vermicelli and remove from heat.
- Let stand for 6–8 minutes then drain in a sieve and rinse with cold water until chilled.
- Add vermicelli back into pot and toss with half of the sesame oil and set aside.

2

Prepare Tofu + Mushrooms
- Wash mushrooms and remove stems.
- Slice mushrooms in half.
- Drain tofu and pat dry with paper towel.
- Cut each piece of tofu in half.

3

Begin Cooking Tofu + Mushrooms
- Heat 2 tbsp. oil in a large non-stick skillet over medium-high heat.
- Once hot, add tofu and mushrooms and cook for 6–8 minutes, keeping them separate, turning pieces occasionally until tender and golden.
- Season lightly with salt and pepper.

4

Prepare Glaze
- Meanwhile, in a large bowl, whisk together 1/3 cup water, glaze base, ginger, soy sauce, and remaining sesame oil.
- Season to taste with pepper.

5

Prepare Ingredients
- Meanwhile, wash green onion, and mint.
- Thinly slice green onion.
- Cut lime in half.
- Pick and chop mint leaves.

6

Glaze Tofu and Mushrooms
- Keeping heat at medium-high, pour half of the glaze into skillet with the tofu and mushrooms and cook for 3–4 minutes until sauce is thickened and syrupy.

7

Finish + Serve
- Add vermicelli, mint, spinach, and daikon + carrots into bowl with remaining glaze and toss well to combine.
- Divide vermicelli salad into serving bowls.
- Place tofu and mushrooms in piles on top of vermicelli.
- Pour any remaining glaze over top of everything and top with crispy onions and green onions.
- Squeeze lime to taste over everything.
- Enjoy!

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