Ingredients:
For Crispy Tofu:
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454 g extra-firm tofu (or 16 oz)
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Sesame oil (optional, for cooking)
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Salt to taste
For Vietnamese Dressing:
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¼ cup maple syrup
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¼ cup water
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¼ cup rice vinegar (or Fire Cider)
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½-1 tbsp sambal oelek (red chili paste) - or to taste
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2 tsp soy sauce
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1 large cloves of garlic - crushed
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½ tsp fresh ginger - grated
For the Bowl:
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4 oz thin vermicelli rice noodles - or enough for 2 bowls
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2 carrots - julienned or shredded
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½ English cucumber - julienned or sliced
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Large handful fresh cilantro and/or mint
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¼ cup peanuts
Instructions:
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Prepare the Dressing:
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In a medium bowl, whisk together maple syrup, rice vinegar (or Fire Cider), water, soy sauce, sambal oelek, garlic, and ginger. Set aside.
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Prepare the Noodles:
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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.
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Cook the Tofu:
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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.
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Assemble the Bowl:
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Add vermicelli noodles to serving bowls. Top with raw veggies and herbs. Garnish with cooked tofu and peanuts. Drizzle generously with dressing.
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