Vegan Mee Siam
Looking for a vibrant, flavorful twist on a Southeast Asian classic? This Vegan Mee Siam is a plant-based take on the beloved noodle dish, packed with bold flavors and wholesome ingredients. Tender rice vermicelli is coated in a tangy, savory sauce made from tamarind paste, soy sauce, and a hint of sweetness from coconut sugar, while aromatic garlic, shallots, and red chili paste infuse every bite with a fragrant kick. Crispy pan-fried tofu adds a satisfying protein element, while crunchy bean sprouts and roasted peanuts bring delightful texture. A sprinkle of fresh cilantro and green onions, paired with a squeeze of lime, completes this dish, making it a perfect balance of sweet, sour, spicy, and umami. Ready in under 45 minutes, this vegan recipe is ideal for an easy weeknight meal or a crowd-pleasing lunch that’s both nourishing and utterly delicious.
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Recipe Information
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
Instructions
Soak the rice vermicelli in hot water for about 10 minutes until softened, then drain and set aside.
Cut the firm tofu into cubes and pat dry with paper towels.
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.
In the same pan, add the remaining vegetable oil. Sauté the minced garlic and shallots until fragrant.
Stir in the red chili paste and cook for an additional 2 minutes.
Add the tamarind paste, coconut sugar, and soy sauce to the pan. Stir to combine and let it simmer for 2-3 minutes.
Toss in the rice vermicelli and cooked tofu. Mix thoroughly to coat the noodles with the sauce.
Add the bean sprouts and cook for another 1-2 minutes, until slightly wilted.
Remove from heat and garnish with chopped cilantro, green onions, and chopped roasted peanuts.
Serve warm with lime wedges on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3435 mg | 149% | |
| Total Carbohydrate | 203.5 g | 74% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 64.4 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1985 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
