The Busy Vermicelli
Have you ever been in a situation where you wanted to stop time but also want to fast forward to the distant future? Well, I’ve been feeling like that for the past few weeks.
Juggling time and managing stress is what we go through every day, and sometimes, and I speak for myself, it’s easy to compromise eating habits.
The ship for cooking slow food has long sailed at this point, all I could think about was comfort food in the form of deep fried meat and dripping gravy.
After debating a good five minutes with myself, I decided to stick my head into the fridge and get creative. Tip: Always keep a reserve of tofu and greens
The best thing about this recipe is, it takes no more than 20 mins AND you just need one pot to cook all the ingredients. And oh.. I cook all the ingredients in layers, not like the stir-fry style of dumping everything in, because you know, I’m not bout that life 💁🏻
Rice Vermicelli (1 ½ squares in the pre-packed packet)
I packet of tofu
1 generous dollop of dried chili paste
1 ½ tsp garlic powder
1 tsp onion powder
1 tsp harissa powder
1 tsp tomato powder
1 tsp soy sauce
Salt and Sugar to taste
Garnish with spring onions
Blanch vermicelli, set aside
Blanch broccolini (when water boils, throw vege in for a few sec and scoop out, there is a danger of overcooking this because the vege will go into the pot again for coating)
Add a little vege oil and start frying the chili paste. Add water when it begins to dry up, but not too much.
Add a little sea salt and sugar to season it
Add the tofu to start coating
Then add vermicelli and broccolini
Crack an egg at the side and continue cooking with the rest of the ingredients
This meal is so satisfying, generous and yet you don’t feel bloated in the morning. Try it😉