Bún Chay (Vegan Noodle Salad)

Instructions

1. 1Place the about 225 g of rice vermicelli noodles in a large pot and cover with boiling water. Cook for 3-5 minutes, or until tender but still slightly firm. Drain the noodles well and set them aside.
2. 2While the noodles cook, press the 1 block of firm tofu to remove as much water as possible. Cut the pressed tofu into 2.54 cm cubes. In a bowl, combine the tofu cubes with 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Let it marinate for 15 minutes.
3. 3Heat a 25.4 cm skillet over medium-high heat. Add the marinated tofu cubes to the hot skillet in a single layer. Cook for 5-7 minutes per side, until golden brown and crispy on all sides. Remove from skillet and set aside.
4. 4Prepare the dressing: In a small bowl, whisk together 1/4 cup of rice vinegar, 2 tablespoons of lime juice, 1 tablespoon of sugar, 1 minced clove of garlic, and 1/4 teaspoon of chili flakes until the sugar is dissolved. Set the dressing aside.
5. 5Prepare the vegetables: Cut 1 cup of carrots into thin matchsticks. Cut 1 cup of cucumber into thin matchsticks. Wash 1 cup of bean sprouts. Wash and pick the leaves from 1/2 cup of mint and 1/2 cup of cilantro.
6. 6In a large serving bowl, combine the cooked rice vermicelli noodles, the crispy tofu, the matchstick carrots, the matchstick cucumber, the bean sprouts, the mint leaves, and the cilantro leaves.
7. 7Pour the prepared dressing over the noodle and vegetable mixture. Toss everything together gently to coat evenly. Serve immediately.

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