Vegan Mee Siam
Transform your dinner table with this vibrant and flavor-packed Vegan Mee Siam—a plant-based take on the beloved Southeast Asian classic! This dish features tender rice vermicelli tossed in a tangy, savory sauce made from tamarind paste, red chili, and soy sauce, sweetened naturally with coconut sugar. Golden-fried tofu adds a satisfying protein boost, while fresh bean sprouts and a medley of garnishes like cilantro, roasted peanuts, and green onions bring layers of texture and freshness. Quick and easy to prepare in just 45 minutes, this recipe is perfect for weeknight dinners or as a show-stopping centerpiece for an Asian-inspired feast. Serve it with lime wedges for an irresistible zing. Bursting with bold flavors, this vegan recipe is a must-try for Mee Siam lovers looking for a cruelty-free twist!
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Ingredients
- 400 grams Rice vermicelli
- 200 grams Firm tofu
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 3 pieces Shallots, minced
- 2 tablespoons Red chili paste
- 3 tablespoons Tamarind paste
- 1.5 tablespoons Coconut sugar
- 3 tablespoons Soy sauce
- 150 grams Bean sprouts
- 0.5 cup Fresh cilantro, chopped
- 1 piece Lime, cut into wedges
- 0.25 cup Chopped roasted peanuts
- 2 pieces Green onions, chopped
Directions
Step 1
Soak the rice vermicelli in hot water for about 10 minutes until softened, then drain and set aside.
Step 2
Cut the firm tofu into cubes and pat dry with paper towels.
Step 3
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Fry the tofu cubes until golden brown on all sides. Remove and set aside.
Step 4
In the same pan, add the remaining vegetable oil. Sauté the minced garlic and shallots until fragrant.
Step 5
Stir in the red chili paste and cook for an additional 2 minutes.
Step 6
Add the tamarind paste, coconut sugar, and soy sauce to the pan. Stir to combine and let it simmer for 2-3 minutes.
Step 7
Toss in the rice vermicelli and cooked tofu. Mix thoroughly to coat the noodles with the sauce.
Step 8
Add the bean sprouts and cook for another 1-2 minutes, until slightly wilted.
Step 9
Remove from heat and garnish with chopped cilantro, green onions, and chopped roasted peanuts.
Step 10
Serve warm with lime wedges on the side for squeezing over the top just before eating.
Nutrition Facts
| Serving size | (1277.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1449.5 |
| Total Fat 57.4g | 0% |
| Saturated Fat 7.8g | 0% |
| Polyunsaturated Fat 17.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3434.8mg | 0% |
| Total Carbohydrate 203.5g | 0% |
| Dietary Fiber 24.8g | 0% |
| Total Sugars 64.4g | |
| Protein 53.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 554.0mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 1984.6mg | 0% |
Source of Calories