Pressed tofu with vermicelli

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

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  • 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.