Elegant Lemongrass Tofu Vermicelli Stir-fry

1. Prepare the Noodles

1. Place the rice vermicelli in a heatproof bowl, cover completely with boiling water, and allow to soak for 3 to 4 minutes until tender yet firm to the bite.
2. Drain thoroughly, rinse briefly under cold water to prevent sticking, and set aside.

2. Sear the Lemongrass Tofu

1. In a small bowl, whisk together the soy sauce, sugar, salt, and 100ml of water until the sugar dissolves.
2. Heat the neutral cooking oil in a wide skillet or wok over medium-high heat.
3. Add the cubed tofu and fry undisturbed for 3 to 4 minutes per side until all sides turn deep golden and crisp.
4. Add the finely minced lemongrass to the pan and toss with the tofu for about 1 minute until highly fragrant.
5. Pour in half of the prepared soy sauce mixture. Toss vigorously as the liquid bubbles down into a glossy, caramelized glaze coating each tofu piece. Transfer the glazed tofu to a plate and keep warm.

3. Stir-fry the Greens and Noodles

1. Return the skillet to medium-high heat.
2. Add the quartered baby pak choi along with 1 tablespoon of water, stir-frying for 1 to 2 minutes until the leaves wilt and the stems turn vibrant green and crisp-tender.
3. Add the drained vermicelli and the remaining soy sauce mixture into the pan.
4. Toss rapidly for 1 to 2 minutes using tongs so the noodles absorb the aromatic juices evenly and heat through.

4. Assemble and Present

1. Swirl generous portions of the glossy vermicelli onto warm, wide shallow bowls.
2. Arrange the tender pak choi leaves gracefully alongside the noodles.
3. Crown the dish with the golden lemongrass tofu cubes and finish with a dusting of cracked black pepper before serving.