This Vietnamese recipe is a simple way to get the colorful, nutritious benefit of turmeric into your dinner. Use fresh turmeric and Chinese chives for this if possible; find both in well-stocked grocery stores and Asian markets. If you can’t find fresh turmeric, you can use the ground spice.

Either way, know that turmeric will stain, so wear an apron and use a nonporous cutting board and utensils.

INGREDIENTS

• 8 ounces dried rice vermicelli noodles
• 4 ounces firm tofu, sliced
• 1 tablespoon plus 2 teaspoons low-sodium soy sauce or tamari
• 1/2 teaspoon plus a couple pinches sugar
• 2 tablespoons peeled and coarsely chopped fresh turmeric (may substitute 2 teaspoons ground turmeric)
• 1 to 2 tablespoons water
• 1/4 teaspoon kosher salt, plus more as needed
• 2 tablespoons vegetable oil
• 4 ounces oyster or button mushrooms, cut into bite-size pieces (1 cup)
• 2 scallions, trimmed and thinly sliced on the diagonal
• 1/2 jalapeño chile pepper, thinly sliced (not seeded)
• 1/2 cup Chinese chives, cut into 1 1/2-inch pieces (may substitute the green parts of scallions plus 2 thinly sliced garlic cloves)
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS

Place the noodles in a large bowl and cover with hot water; let them soak for 15 to 20 minutes, until soft and pliable. Drain.

Meanwhile, to press the tofu, wrap it in paper towels, set it on a plate and set another small plate on top. Add a can of tomatoes or another weight to the top plate. Let the tofu sit for 20 minutes, then unwrap and discard the excess liquid.

Whisk together 2 teaspoons of the soy sauce or tamari and a pinch of sugar in a medium bowl. Add the pressed tofu and turn to coat evenly.

Combine the fresh turmeric, 1 tablespoon of the water, 1/2 teaspoon sugar and 1/4 teaspoon salt in a blender; puree to a paste (alternatively, you can break down the mixture with a mortar and pestle). If you are using ground turmeric, mix it with the sugar, salt and 2 tablespoons of water in a small bowl.

Pour the oil into a large skillet or wok over medium-high heat. Add the tofu slices and stir-fry for a minute, until they start to brown. Add the mushrooms, diagonally cut scallions and jalapeño; stir-fry for 45 seconds to 1 minute, until the mushrooms soften.

Stir in the turmeric paste and cook for 20 seconds, then toss in the chives (or the additional scallions and garlic) and stir-fry for another 20 to 30 seconds.

Stir in the drained noodles, the remaining tablespoon of soy sauce or tamari, a pinch of sugar and the black pepper. Toss until the noodles are evenly colored, untangled and just heated through. (If any of the ingredients start to stick, add a little splash of hot water.)
Transfer to a platter or divide among dinner plates, and serve hot.
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