Vegan Bún Chay (Vietnamese Rice Vermicelli Noodles with Tofu)

Ingredients

• 12 oz Rice vermicelli noodles
• 1 block Firm tofu
• 2 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 2 cloves Garlic
• 1 stalk Lemongrass
• 1 medium Carrot
• 1 medium Cucumber
• 1 cup Bean sprouts
• 1/4 cup Mint
• 1/4 cup Cilantro
• 1/4 cup Vegan fish sauce substitute (mushroom-based)
• 2 tablespoons Lime juice
• 1 tablespoon Sugar
• 2 tablespoons Water
• 1/2 teaspoon Chili flakes

Instructions

1. 1Place the 1 block of firm tofu on a clean kitchen towel or paper towels. Cover the tofu with another towel and press down firmly for 5 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes. In a medium bowl, combine the 2 tablespoons of soy sauce and 1 teaspoon of sesame oil, then add the 1-inch cubes of tofu and toss gently to coat. Let the tofu marinate for 15 minutes.
2. 2Bring a large pot of water to a rolling boil. Add the 12 oz of rice vermicelli noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles immediately in a colander and rinse them thoroughly with cold water to stop the cooking process and prevent sticking. Set the rinsed noodles aside.
3. 3Finely mince the 2 cloves of garlic and the 1 stalk of lemongrass. In a small bowl, combine the 1/4 cup of vegan fish sauce substitute, 2 tablespoons of lime juice, 1 tablespoon of sugar, 2 tablespoons of water, and 1/2 teaspoon of chili flakes. Add the minced garlic and minced lemongrass to the bowl and stir everything together until the sugar is completely dissolved. Set the nuoc cham sauce aside.
4. 4Heat a 10-inch non-stick skillet over medium-high heat (400°F / 200°C). Once the skillet is hot, add the marinated tofu cubes in a single layer. Cook the tofu for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the crispy tofu from the skillet and set it aside.
5. 5Using a julienne peeler or a knife, shred the 1 medium carrot and 1 medium cucumber into thin matchsticks. Roughly chop the 1/4 cup of mint and the 1/4 cup of cilantro.
6. 6Divide the cooked 12 oz of rice vermicelli noodles evenly among four serving bowls. Arrange the crispy tofu, shredded 1 medium carrot, shredded 1 medium cucumber, and 1 cup of bean sprouts on top of the noodles. Sprinkle with the chopped 1/4 cup of mint and 1/4 cup of cilantro. Drizzle generously with the prepared nuoc cham sauce just before serving.

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