Ingredients:
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
Instructions:
-
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.
-