Crispy Tofu Vietnamese Noodle Bowl with Fire Brew Dressing

Crispy Tofu Vietnamese Noodle Bowl with Fire Brew Dressing


For Crispy Tofu:
  • 454 g extra-firm tofu (or 16 oz)

  • Sesame oil (optional, for cooking)

  • Salt to taste

For Vietnamese Dressing:
  • ¼ cup maple syrup

  • ¼ cup water

  • ¼ cup rice vinegar (or Fire Cider)

  • ½-1 tbsp sambal oelek (red chili paste) - or to taste

  • 2 tsp soy sauce

  • 1 large cloves of garlic - crushed

  • ½ tsp fresh ginger - grated

For the Bowl:
  • 4 oz thin vermicelli rice noodles - or enough for 2 bowls

  • 2 carrots - julienned or shredded

  • ½ English cucumber - julienned or sliced

  • Large handful fresh cilantro and/or mint

  • ¼ cup peanuts


  • Prepare the Dressing:

    • In a medium bowl, whisk together maple syrup, rice vinegar (or Fire Cider), water, soy sauce, sambal oelek, garlic, and ginger. Set aside.

  • Prepare the Noodles:

    • Transfer the noodles to a medium bowl and pour boiling hot water over them. Let them soak for 3-4 minutes or until tender. Drain and rinse with cold water to stop the cooking process. Set aside.

  • Cook the Tofu:

    • Drain tofu and pat dry. Slice into cubes. Heat a large non-stick pan over medium-high heat with a little sesame oil. Add tofu cubes and a pinch of salt. Cook until browned on most sides, about 10-12 minutes. Reduce heat to medium-low and add 2-3 tablespoons of the dressing to the pan. Stir to coat tofu and cook for 1 minute until most of the moisture is gone. Remove from heat.

  • Assemble the Bowl:

    • Add vermicelli noodles to serving bowls. Top with raw veggies and herbs. Garnish with cooked tofu and peanuts. Drizzle generously with dressing.