Dairy-Free Vietnamese Rice Noodle Salad with Lemongrass Tofu

Ingredients

• 8 oz Rice vermicelli noodles
• 1 block Firm tofu
• 2 stalks Lemongrass
• 3 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 2 tablespoons Lime juice
• 2 cloves Garlic
• 0.25 teaspoon Red pepper flakes
• 1 medium Carrots
• 1 medium Cucumber
• 0.25 cup Mint
• 0.25 cup Cilantro
• 0.25 cup Peanuts (optional)

Instructions

1. 1Place the 1 block of firm tofu on a clean kitchen towel or several layers of paper towels. Cover the tofu with another clean kitchen towel or more paper towels, then press down firmly with your hands or a heavy object for at least 10 minutes to remove excess water. Once pressed, use a sharp knife to cut the tofu into 1-inch cubes.
2. 2Prepare the 2 stalks of lemongrass by trimming off the tough outer layers and the very top green parts. Finely mince the tender inner white and light green parts until you have about 2 tablespoons of minced lemongrass. In a medium bowl, combine the 2 tablespoons of minced lemongrass with 3 tablespoons of soy sauce and 2 tablespoons of rice vinegar, then add the 1-inch tofu cubes, ensuring all pieces are coated. Let the tofu marinate for at least 15 minutes.
3. 3To cook the 8 oz of rice vermicelli noodles, bring a large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 8 oz of rice vermicelli noodles to the boiling water and cook for 2 to 4 minutes, or until the noodles are tender but still have a slight chew. Immediately drain the noodles thoroughly in a colander and rinse them under cold running water for 1 minute to stop the cooking process and prevent them from sticking together; set aside.
4. 4While the tofu marinates and noodles cook, prepare the dressing and vegetables. In a small bowl, whisk together the remaining 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 2 tablespoons of lime juice, 2 cloves of minced garlic, and 0.25 teaspoon of red pepper flakes until the sugar is completely dissolved. Peel the 1 medium carrot and shred it using a box grater or julienne peeler; wash the 1 medium cucumber and slice it thinly into rounds or half-moons; wash and roughly chop the 0.25 cup of fresh mint and 0.25 cup of fresh cilantro.
5. 5Heat a 10-inch skillet over medium-high heat (350-375°F / 175-190°C) until hot. Carefully add the marinated tofu along with all of its marinade to the hot skillet and cook for 10 to 15 minutes, stirring occasionally, until the tofu pieces are golden brown and slightly crispy on all sides, and the marinade has mostly absorbed and caramelized onto the tofu.
6. 6To assemble the salad, divide the cooked and rinsed 8 oz of rice vermicelli noodles evenly among four serving bowls. Top each bowl with the pan-fried lemongrass tofu, the shredded 1 medium carrot, the sliced 1 medium cucumber, the chopped 0.25 cup of mint, and the chopped 0.25 cup of cilantro. Drizzle the prepared dressing evenly over each bowl, and if using, sprinkle the 0.25 cup of peanuts over the top as a garnish.

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