Banh Hoi Platter with Hoisin Tofu

No ratings yet

This Banh Hoi Platter with Hoisin Tofu is fresh, savory, and packed with sweet-spicy flavor from the glazed tofu. You get soft banh hoi or woven vermicelli sheets, crisp lettuce, lots of fresh herbs, and a bright Vietnamese dipping sauce or nuoc cham chay on the side. I love this kind of platter because it’s so fun to assemble at the table and great to prepare when you have friends or family over so you can all share. The tofu is sticky, saucy, and slightly crisp around the edges, while the herbs and lettuce keep everything fresh and crunchy.

Print Recipe Pin this Recipe

Prep Time 30

Cook Time 20

Total Time 50

Course Appetizer, Dips, Finger Food, Salad, Salads, Sauces, Side Dish, Sides, Snack, Snacks, Starters

Cuisine Asian, Southeast Asian, Vietnamese

Servings pieces

Calories 44 kcal

Ingredients

HOISIN TOFU

17.5 oz extra firm tofu
2 cloves garlic minced
Neutral oil for cooking
2 tbsp hoisin sauce
2-3 tbsp maple syrup adjust according to desired sweetness, or other sweetener
1 tbsp soy sauce or more to taste
1/2 to 1 tbsp sriracha adjust according to desired heat

TO SERVE

16 pieces banh hoi or Vietnamese vermicelli sheets
Boiling hot water for soaking
Lettuce leaves
Fresh herbs such as mint Thai basil, cilantro, or culantro
Vegan Vietnamese dipping sauce or nuoc cham chay

VEGAN NUOC CHAM CHAY

1/4 cup warm water
2 tbsp lime juice
1 1/2 to 2 tbsp brown or palm sugar adjust to taste
1 to 1.5 tbsp vegan fish sauce or soy sauce, adjust to taste (see homemade fish sauce recipe here)
1 clove garlic minced
1 bird's eye chili sliced, optional

Instructions

PREPARE THE TOFU

Press your tofu for at least 10 minutes to drain excess liquid. I like to do this by wrapping the tofu in a towel and placing a heavy flat surface on top.
Slice the tofu into thick rectangular pieces, enough to fit inside the banh hoi when wrapping. You’ll want 16 pieces total.
COOKING THE TOFU
Air-frying option: Place the tofu in your air fryer. Air-fry at 180C/350F for 13-15 minutes or until golden brown, flipping halfway through cooking.
Pan-Frying Option: Heat a medium non-stick pan or skillet over medium high heat. Add enough oil to coat the surface.
Once hot, add the sliced tofu. Fry the tofu until lightly brown on all sides, around 3-4 minutes per side depending on the thickness of your tofu.

MAKE THE HOISIN SAUCE

Heat a medium pan or skillet over medium heat. Add a generous drizzle of oil.
Once hot, add the minced garlic. Cook for 1 minute or until aromatic.
Add the hoisin sauce, maple syrup, soy sauce, and sriracha. Mix well.
Taste the sauce and feel free to add more hoisin sauce for flavor, more sweetener for sweetness, or more sriracha for heat.

GLAZE THE TOFU

Add the cooked tofu to the sauce and coat well. The sauce will start to thicken from the sugars.
Cook for 2-3 minutes or until the tofu has absorbed some of the sauce and the sauce turns into a sticky glaze. Turn off the heat.

PREPARE THE BANH HOI AND HERBS

Prepare your fresh herbs and lettuce leaves.
Soak the banh hoi in boiling hot water for 60-90 seconds, or according to package instructions, until soft and pliable. The vermicelli will also turn a solid white. Carefully drain and separate the sheets.

MAKE THE DIPPING SAUCE

If making your own vegan nuoc cham chay, mix the warm water, lime juice or vinegar, sugar, vegan “fish sauce” or soy sauce, garlic, and chili in a bowl. Taste and adjust with more lime juice, sugar, or fish sauce/soy sauce, if needed.

SERVE AND ENJOY

Serve the glazed hoisin tofu with the rolled or folded banh hoi, lettuce leaves, fresh herbs, and dipping sauce.
To eat, wrap a piece of tofu with banh hoi, herbs, then dip into the sauce. I also like to use the lettuce as a base before the banh hoi to be able to pack more inside. Enjoy!

NUTRITIONAL INFO

DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)