To cook the rice vermicelli, plunge the noodles in a pot of boiling water. Remove from the heat and let stand for about 3 minutes or until tender. Rinse under cold water and drain.
This freeze and thaw technique for the tofu is a time saver. If you make the recipe with fresh tofu, you’ll need to marinate it for at least 12 hours in order for it to fully absorb the flavour of the marinade.