Description
This Turmeric Tofu with Dill recipe is inspired by Hanoi's Chả Cá Lã Vọng. The tofu is marinated with turmeric and cooked until fragrant, then full of aromas with dill and scallions.
Ingredients
Scale
For the Turmeric Tofu:
- 1 block (400g) firm tofu, pressed and cut into bite-sized pieces
- 1 teaspoon ground turmeric
- Salt and pepper
- 1 tablespoon vegan fish sauce
- 1 teaspoon sugar (for slight caramelization)
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons cornstarch (for extra crispiness)
- 2 tablespoons neutral oil (like vegetable or avocado oil)
For the Aromatic Topping:
- 1 bunch fresh dill, roughly chopped
- 2 stalks green onions, chopped
- 1 teaspoon sesame oil (optional, for extra depth)
For Serving:
- Rice vermicelli noodles
- Crushed roasted peanuts
For the Vegan Dipping Sauce:
- 2 tablespoons vegan fish sauce
- 1 tablespoon lime juice (or rice vinegar)
- 1 tablespoon maple syrup (or sugar)
- 1 small red chili, finely chopped
- 1 clove garlic, minced
Instructions
1. Prepare the Tofu
- Press the tofu for at least 15 minutes to remove excess moisture.
- In a bowl, mix turmeric, vegan fish sauce, sugar, minced garlic, ginger, and cornstarch to create a marinade.
- Toss the tofu in the marinade and let it sit for 10 minutes.
2. Cook the Tofu
- Heat a pan over medium-high heat and add the neutral oil.
- Pan-fry the tofu until golden and crispy on all sides (about 3-4 minutes per side).
3. Add the Aromatics
- Once the tofu is crispy, lower the heat and add the chopped dill and green onions.
- Stir-fry for about 30 seconds, allowing the herbs to release their aroma.
- Drizzle with sesame oil for extra flavor.
4. Assemble & Serve
- Mix the sauce ingredients to make the vegan dipping sauce.
- Arrange rice vermicelli noodles in a bowl.
- Add the crispy turmeric tofu on top.
- Garnish with crushed peanuts and serve with the vegan dipping sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Meal
- Method: stovetop, frying
- Cuisine: Vietnamese