Vegan Bún Chay (Vietnamese Rice Vermicelli Noodles)

Ingredients

• about 225 g Rice vermicelli noodles
• 1 block Firm tofu, pressed
• 2 tbsp Vegetable oil
• 2 stalks Lemongrass, minced
• 3 cloves Garlic, minced
• 1 cup Carrot, julienned
• 1 cup Cucumber, julienned
• 1 cup Bean sprouts
• 1/2 cup Fresh mint
• 1/2 cup Fresh cilantro
• 1/2 cup Vegan nuoc cham sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil (100°C / 100°C). Remove the pot from the heat. Add the about 225 g rice vermicelli noodles to the hot water and let them soak for 5 to 7 minutes, or until they are tender but still have a slight chew. Drain the noodles immediately in a colander and rinse them thoroughly with cold water to stop the cooking and prevent sticking.
2. 2Cut the 1 block firm tofu into 1.27 cm (1.25 cm) cubes. Heat a 25.4 cm (25 cm) non-stick skillet over medium-high heat (around 176.7-190.6°C / 175-190°C). Add the 2 tbsp vegetable oil to the hot skillet. Carefully add the tofu cubes in a single layer and pan-fry for 8 to 10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the cooked tofu from the skillet and set aside.
3. 3Reduce the heat to medium (around 148.9-162.8°C / 150-160°C) in the same skillet. Add the 2 stalks minced lemongrass and 3 cloves minced garlic. Sauté for 2 to 3 minutes, stirring constantly, until they become fragrant and lightly golden. Remove the skillet from the heat.
4. 4Divide the cooled about 225 g rice vermicelli noodles evenly among four serving bowls. Arrange the cooked tofu, 1 cup julienned carrot, 1 cup julienned cucumber, 1 cup bean sprouts, 1/2 cup fresh mint, and 1/2 cup fresh cilantro on top of the noodles in each bowl.
5. 5Drizzle each bowl generously with the 1/2 cup vegan nuoc cham sauce. Serve immediately.

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