Seasonings for the sauce
Make seasoning sauce by using a whisk to mix vegetable stock, Chinese cooking wine, curry powder, light soy sauce, vegan oyster sauce, sesame oil, minced garlic, salt, and white pepper together until the curry powder is dissolved.
Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
Heat up cooking oil in the wok on high heat, add tofu into the wok, pan fry until golden brown then takes out and set aside.
Saute sliced brown onion, green and red pepper until softened, then add spring onion( scallion) in.
Turn the heat down to medium, then add softened rice vermicelli noodles in, give them a few tosses, add the tofu back into the wok then add seasoning sauce.
Toss until the sauce coats all the noodles and everything is heated through – about 1 to 2 minutes. Add mung bean sprouts and stir then serve!
Recipe& Tutorial video