Bún Chay (Vegan Vermicelli Noodle Bowl)

Instructions

1. 1Cook the about 225 g Rice Vermicelli Noodles in a large pot of boiling water for 5-7 minutes, or until tender. Drain the noodles and rinse them under cold running water to stop the cooking process and prevent sticking. Set aside.
2. 2While the noodles cook, prepare the tofu. Cut the pressed firm tofu into 2.54 cm cubes. Heat 2 tbsp Vegetable Oil in a 30.48 cm skillet over medium-high heat (about 204.4°C / 200°C). Add the tofu cubes and cook for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the skillet from the heat and immediately toss the crispy tofu with 2 tbsp Soy Sauce.
3. 3Prepare the dressing. In a small bowl, whisk together 3 tbsp Rice Vinegar, 2 tbsp Lime Juice, 1 tbsp Sugar, 2 cloves minced Garlic, and 1 tsp Chili Garlic Sauce (if using). Whisk until the sugar is dissolved.
4. 4Assemble the bowls. Divide the cooked about 225 g Rice Vermicelli Noodles among four serving bowls. Top the noodles evenly with the crispy soy-sauced tofu, 1 cup Shredded Carrots, 1 cup Sliced Cucumber, and 1 cup Bean Sprouts.
5. 5Garnish the bowls with 1/4 cup Chopped Mint and 1/4 cup Chopped Cilantro.
6. 6Drizzle the prepared dressing over each bowl and sprinkle with 2 tbsp Crushed Roasted Cashews.

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