Rice Vermicelli Bowl.

If everyone could grasp the difference between Rice Vermicelli bowls & Phở, I would be the happiest gal in town. Whilst doing so, make this rice vermicelli bowl. It's really very good.

Ingredients for sauce

3 tbsp hot water

2 tbsp white sugar or brown sugar

1 tbsp vegan worcestershire sauce or 1 tbsp vegan hoisin sauce or 1 tbsp Kikoman Lite Soy Sauce

2 tbsp lime juice

1 clove garlic, minced or 1/2 tsp garlic powder/salt

1 tbsp hot chili flakes

3 tbsp rice vinegar or white vinegar

Rice vermicelli, fully cooked -- rinsed with cold water, cooled. 

Fixings

Finely chopped cucumber

Chopped roasted, unsalted peanuts

Bean sprouts

Finely shredded cabbage

Other shredded vegetables, optional: carrots, daikon radish, red cabbage, etc.

Tofu Preparation

Extra firm tofu, cubed

Bowl of cornstarch

In a frying pan, shallow fry your tofu which has been coated in corn starch. Flip each side around 'til golden brown all around. While this is frying, make up your rice vermicelli. Add your fixings, your tofu, peanuts, and top with your sauce. Add additional hoisin sauce if ya like.