Dairy-Free Vietnamese Lemongrass Tofu

Ingredients

• 1 lb Extra-firm tofu
• 2 tbsp Lemongrass, minced
• 3 cloves Garlic, minced
• 1 each Red chili, minced
• 2 tbsp Soy sauce
• 1 tbsp Brown sugar
• 2 tbsp Vegetable oil
• 8 oz Rice noodles
• 8 each Lettuce leaves
• 1 cup Cucumber, julienned
• 1 cup Carrots, julienned
• 1/4 cup Mint leaves
• 1/2 cup Nuoc Cham (vegan)

Instructions

1. 1To prepare the 1 lb of extra-firm tofu, place the block of tofu between several layers of paper towels or a clean kitchen towel. Place a heavy object, such as a cast-iron skillet or a few cans, on top for at least 15 minutes to press out excess water. After pressing, cut the 1 lb of tofu into 1/2-inch (1.25 cm) cubes.
2. 2In a medium-sized bowl, combine the 2 tablespoons of minced lemongrass, 3 cloves of minced garlic, 1 minced red chili, 2 tablespoons of soy sauce, and 1 tablespoon of brown sugar. Stir these ingredients together until the brown sugar is fully dissolved. Add the 1 lb of 1/2-inch (1.25 cm) tofu cubes to the bowl and gently toss them to ensure all pieces are coated in the marinade. Let the tofu marinate at room temperature for at least 15 minutes, and up to 30 minutes.
3. 3Heat the 2 tablespoons of vegetable oil in a large 12-inch (30 cm) skillet over medium-high heat, which is approximately 350-375°F (175-190°C). Once the oil is shimmering and appears hot, carefully add the marinated tofu cubes to the skillet in a single layer, making sure not to overcrowd the pan. Cook the tofu for 8-12 minutes, turning the cubes occasionally, until all sides are crispy and deeply golden brown, indicating they are done.
4. 4Bring 6-8 cups (1.5-2 liters) of water to a rolling boil in a large pot over high heat (212°F / 100°C). Add the 8 ounces of rice noodles to the vigorously boiling water and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew to them. Immediately drain the cooked noodles in a colander and rinse them thoroughly under cold running water to prevent them from sticking together. Set the rinsed noodles aside.
5. 5On each of four individual serving plates, artfully arrange 2 each of the lettuce leaves, 1/4 cup of the julienned cucumber, 1/4 cup of the julienned carrots, and 1/4 cup of the fresh mint leaves.
6. 6Divide the cooked rice noodles and the crispy lemongrass tofu evenly among the four plates with the fresh vegetables. Serve the dish immediately with the 1/2 cup of vegan Nuoc Cham on the side for dipping.

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