Mee Siam with Tofu Puffs

Ingredients

• about 225 g Rice vermicelli
• 10 puffs Tofu puffs
• 2 tbsp Dried shrimp
• 4 Shallots
• 3 cloves Garlic
• 2 tbsp Chili paste
• 2 tbsp Tamarind pulp
• 4 cups Vegetable broth

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 225 g of rice vermicelli in a large bowl and cover with warm water. Let them soak until softened, about 5-10 minutes. Drain the vermicelli well and set aside.
2. 2While the vermicelli soaks, place the 2 tbsp of dried shrimp in a small bowl and cover with warm water. Let them soak for 5-10 minutes, then drain and mince them very finely.
3. 3Peel and roughly chop the 4 shallots and 3 cloves of garlic. Place the chopped shallots, garlic, and the 2 tbsp of chili paste into a blender or food processor. Blend until you have a smooth, fine paste.
4. 4Heat a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the blended paste and the 2 tbsp of minced dried shrimp. Cook, stirring constantly, for 3-5 minutes until the mixture is very fragrant and slightly darkened, being careful not to burn it.
5. 5Pour in the 2 tbsp of tamarind pulp and the 4 cups of vegetable broth. Stir to combine everything. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes. The gravy should thicken slightly and the flavors will meld.
6. 6Add the 10 tofu puffs to the simmering gravy. Cover the pot again and continue to simmer for another 10 minutes, allowing the tofu puffs to absorb the flavorful gravy.
7. 7To serve, divide the drained about 225 g of rice vermicelli among 4 bowls. Ladle the hot gravy with the 10 tofu puffs over the vermicelli in each bowl.

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