Vegan Bun Cha (Grilled Noodles with Dipping Sauce)

Ingredients

• 14 oz Extra-firm tofu
• 3 tablespoons Soy sauce
• 2 tablespoons Maple syrup
• 2 tablespoons Rice vinegar
• 2 cloves Garlic
• 1/2 teaspoon Black pepper
• 12 oz Rice noodles (bun)
• 1 medium Carrot
• 4 oz Daikon radish
• 1/2 cup Water
• 2 tablespoons Lime juice
• 2 tablespoons Vegan fish sauce
• 1 tablespoon Sugar
• 1/2 cup Cilantro
• 1/2 cup Mint
• 1 head Lettuce

Instructions

1. 1Place the 14 oz Extra-firm tofu between several layers of paper towels or a clean kitchen towel on a flat surface. Place a heavy object, such as a cast-iron skillet or a few cans, on top of the tofu and press for 15 minutes to remove excess water. Once pressed, slice the tofu into approximately 1-inch cubes.
2. 2In a medium bowl, mince the 2 cloves Garlic. Add the 3 tablespoons Soy sauce, 2 tablespoons Maple syrup, 2 tablespoons Rice vinegar, and 1/2 teaspoon Black pepper to the bowl and stir to combine thoroughly. Add the sliced 14 oz Extra-firm tofu to the marinade, ensuring all pieces are coated, and let it marinate at room temperature for at least 30 minutes.
3. 3While the tofu marinates, prepare the dipping sauce. Peel and julienne the 1 medium Carrot and 4 oz Daikon radish into thin matchsticks, about 2 inches long. In a separate medium bowl, combine the 1/2 cup Water, 2 tablespoons Lime juice, 2 tablespoons Vegan fish sauce, and 1 tablespoon Sugar, stirring until the sugar is completely dissolved. Add the julienned 1 medium Carrot and 4 oz Daikon radish to the sauce and stir to combine, then set aside.
4. 4Preheat a grill or a grill pan over medium-high heat until it reaches approximately 375-425°F (190-220°C) and is hot. Place the marinated 14 oz Extra-firm tofu pieces onto the hot grill, arranging them in a single layer. Grill the tofu for 4-6 minutes per side, turning occasionally, until the pieces are golden brown and have visible grill marks.
5. 5Bring a large pot of water to a rolling boil over high heat. Carefully add the 12 oz Rice noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still have a slight bite. Drain the cooked 12 oz Rice noodles thoroughly in a colander and rinse briefly with cool water to prevent sticking, then drain again.
6. 6Prepare the fresh herbs and lettuce. Roughly chop the 1/2 cup Cilantro and 1/2 cup Mint. Wash the 1 head Lettuce and separate its leaves.
7. 7To assemble, divide the cooked 12 oz Rice noodles among four serving bowls. Arrange the grilled 14 oz Extra-firm tofu over the noodles. Garnish generously with the chopped 1/2 cup Cilantro, 1/2 cup Mint, and the separated 1 head Lettuce leaves, then serve immediately with the prepared dipping sauce on the side.

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