Ingredients (serves 2-8):

• 150g rice vermicelli, cooked according to packet’s instruction
• 1 firm tofu, cubed and pan-fried
• 1 stalk lemongrass, peel off outer layers leaving tender whitish centre, cut out 5cm, thinly sliced
• 5-6 kaffir lime leaves, finely cut/snip just before using
• 25g carrot, shredded
• some fresh coriander leaves, for garnish
• 1 fresh red chilli or 3 chilli padi, sliced
• some toasted sesame seeds (optional)

Tom Yum Sauce:

• 1 tablespoon olive oil
• 2 tablespoons vegetarian tom yum paste or to taste
• 2 tablespoons light soy sauce or to taste
• 2 tablespoons (4 limes) freshly squeezed kalamansi lime juice
• 4 tablespoons (60ml) water
• ¾ tablespoon sugar or to taste

Directions:

1. Place the Tom Yum sauce ingredients in a bowl and mixed well.
2. In a big bowl, throw in the vermicelli, corianders, chilli, tofu, carrot, lemongrass, kaffir lime leaves.
3. Pour the Tom Yum sauce over, toss and mix well. Sprinkle some water if it is too dry. Taste and add more Tom Yum Paste (more fiery and spicy) or lime juice, if necessary. Garnish with sesame seeds and serve.

Source: The Modern Vegetarian

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