Vegan Bun Cha (Grilled Noodles with Tofu)

Ingredients

• 12 oz Rice Vermicelli Noodles
• 14 oz Extra Firm Tofu
• 2 tablespoons Soy Sauce
• 1 tablespoon Maple Syrup
• 1 tablespoon Rice Vinegar
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Vegetable Oil
• 1 medium Carrot
• 1 medium Cucumber
• 1 head Lettuce
• 1/4 cup Mint
• 1/4 cup Cilantro
• 1/2 cup Vegan Nuoc Cham

Instructions

1. 1Place the 14 oz Extra Firm Tofu between several layers of clean kitchen towels or paper towels. Place a heavy object (like a cutting board with cans) on top and press for 15 minutes to remove excess water. After pressing, cut the 14 oz Extra Firm Tofu into 1-inch cubes.
2. 2In a medium bowl, whisk together the 2 tablespoons Soy Sauce, 1 tablespoon Maple Syrup, 1 tablespoon Rice Vinegar, 2 cloves Garlic (minced finely), and 1 teaspoon Ginger (grated finely) to create the marinade.
3. 3Add the cut tofu cubes to the marinade in the medium bowl, ensuring each piece is coated. Let the tofu marinate at room temperature for at least 15 minutes.
4. 4Bring a large pot of water to a rolling boil. Carefully add the 12 oz Rice Vermicelli Noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Drain the noodles well in a colander and rinse them under cold water to prevent sticking, then set aside.
5. 5While the noodles are cooking, heat 1 tablespoon of the 2 tablespoons Vegetable Oil in a large skillet (e.g., 12-inch) over medium-high heat, aiming for 400°F / 200°C. Once the oil shimmers, carefully add the marinated tofu cubes in a single layer, ensuring not to overcrowd the pan. Cook the tofu for 5-7 minutes per side, turning with tongs, until all sides are golden brown and slightly charred. Remove the cooked tofu from the skillet and set aside.
6. 6While the tofu cooks, prepare the vegetables. Julienne the 1 medium Carrot and the 1 medium Cucumber into thin strips. Wash and separate the leaves of the 1 head Lettuce. Wash the 1/4 cup Mint and 1/4 cup Cilantro thoroughly, then gently pat them dry.
7. 7Divide the cooked and drained 12 oz Rice Vermicelli Noodles evenly among four serving bowls. Arrange the washed 1 head Lettuce leaves, julienned 1 medium Carrot, julienned 1 medium Cucumber, 1/4 cup Mint, and 1/4 cup Cilantro around the noodles in each bowl.
8. 8Top each bowl with the grilled tofu cubes. Serve immediately with the 1/2 cup Vegan Nuoc Cham measured into small individual dipping bowls on the side.

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