Ingredients

• For the tofu
• 1 cup - soya beans
• 6 cups - water
• 2-3 tbsp - white vinegar
• For the starter:
• Pressed tofu
• 4-5 tbsp ground nut oil
• 50 gm - Indian rice vermicelli (sevian)
• For the dressing:
• Juice of 1 lemon
• 4 tbsp vinegar
• 1 tbsp minced garlic
• 2 tbsp chopped coriander
• 2 tbsp bhura or ground sugar
• Salt to taste

How to Make Pressed tofu with vermicelli

• Soak the soya beans in water overnight.
• Drain, wash and grind the beans in a blender with 2 cups of water.
• Pour the mixture into a muslin cloth.
• Gradually add 4 cups of water and stir.
• Squeeze the pulp to extract the soya milk.
• Heat the extracted milk till it is hot, but not boiling.
• Add the vinegar, increasing or decreasing the quantity till the milk begins to curdle.
• Now pour through a muslin cloth to drain the water. Keep the tofu pressed under something heavy.
• Wait for 20-30 mins to allow the tofu to set.
• For the dressing:
• Cut the tofu into cubes and saute them till golden brown.
• Heat the oil and fry the vermicelli for a few seconds till it is crisp.
• Put all the ingredients of the dressing in a bowl and whisk together.
• Place the vermicelli on a platter, sprinkle some salt over it, top it with the tofu and drizzle over the dressing. Serve immediately.