Chinese-Inspired Vermicelli Stir-Fry with Crispy Tofu and Sauerkraut

Name: Chinese-Inspired Vermicelli Stir-Fry with Crispy Tofu and Sauerkraut
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: Serves 4
Cuisine: Chinese-inspired
Ingredients: 250 g rice vermicelli noodles; 450 g firm or extra-firm tofu, patted dry and cut into 2 cm cubes; 220 g sauerkraut, rinsed, squeezed dry, and roughly chopped; 30 g cornstarch; 2 tbsp neutral oil (plus more if needed); 2 tsp toasted sesame oil; 20 g ginger, finely minced; 4 cloves garlic, finely minced; 4 scallions, whites and greens separated, thinly sliced; 150 g bok choy (or napa cabbage), sliced (optional but recommended); 3 tbsp light soy sauce; 1 tbsp + 1 tsp Chinese black vinegar (or rice vinegar); 1 tbsp Shaoxing wine (or dry sherry); 12 g sugar; 2 tsp chili crisp or chili oil (optional); 10 g cornstarch; 4 tbsp water; 10 g toasted sesame seeds (optional)

A fast, wok-friendly vermicelli stir-fry that’s tangy, savory, and a little spicy: crispy-edged tofu, springy noodles, and sauerkraut (standing in for Chinese suancai) all get glossed in a soy–black vinegar sauce. Rinsing and squeezing the sauerkraut keeps the flavor bright without overpowering the dish. Great for a weeknight dinner when you want something punchy and satisfying in under 30 minutes.

Total time: 30 minutes

Yield: Serves 4

Ingredients

250 g rice vermicelli noodles
450 g firm or extra-firm tofu, patted dry and cut into 2 cm cubes
220 g sauerkraut, rinsed, squeezed dry, and roughly chopped
30 g cornstarch
2 tbsp neutral oil (plus more if needed)
2 tsp toasted sesame oil
20 g ginger, finely minced
4 cloves garlic, finely minced
4 scallions, whites and greens separated, thinly sliced
150 g bok choy (or napa cabbage), sliced (optional but recommended)
3 tbsp light soy sauce
1 tbsp + 1 tsp Chinese black vinegar (or rice vinegar)
1 tbsp Shaoxing wine (or dry sherry)
12 g sugar
2 tsp chili crisp or chili oil (optional)
10 g cornstarch
4 tbsp water
10 g toasted sesame seeds (optional)

Instructions

Mix the sauce: In a small bowl, whisk soy sauce, black vinegar, Shaoxing wine, sugar, chili crisp (if using), cornstarch, and water until smooth; set aside.
Soak the noodles: Put vermicelli in a bowl and cover with just-boiled water. Soak until pliable but still a little firm in the center, 2–4 minutes (check the package). Drain well and toss with 2 tsp sesame oil to prevent sticking.
Crisp the tofu: Toss tofu with 30 g cornstarch until lightly coated. Heat a wok or large skillet over medium-high; add 2 tbsp neutral oil. Add tofu in a single layer and cook, turning occasionally, until golden and crisp on multiple sides, 6–10 minutes. It should look lightly blistered and feel firm at the edges. Transfer to a plate.
Aromatics + greens: Add a small splash more oil if the pan is dry. Add ginger, garlic, and scallion whites; stir-fry 20–30 seconds until very fragrant (don’t let the garlic brown). Add bok choy (if using) and stir-fry 1–2 minutes until glossy and just starting to soften.
Sauerkraut + noodles: Add the chopped sauerkraut and stir-fry 1 minute to drive off excess moisture—listen for the sizzle to return and smell for a clean, tangy aroma. Add the drained vermicelli and toss to combine.
Sauce and finish: Re-whisk the sauce (cornstarch settles), pour it around the sides of the wok, and toss continuously 30–60 seconds until the noodles are evenly coated and the sauce turns glossy and clings. Return tofu and toss gently to keep it crisp. Off heat, add scallion greens and sesame seeds (if using). Taste and adjust: a small splash more vinegar for brightness, or a pinch of sugar for balance.
Serve hot, ideally right away while the tofu edges are still crisp.

Notes

Volume measures are given for the liquids (tablespoons/teaspoons) for easier home cooking. If you prefer to keep the tofu extra-crispy, return it to the pan right at the end and toss gently just to coat.