Vegan Bun Cha (Rice Noodles with Grilled Tofu)

Ingredients

• 8 oz Rice vermicelli noodles
• 14 oz Firm tofu
• 2 tbsp Soy sauce (gluten-free)
• 1 tbsp Maple syrup
• 1 tbsp Rice vinegar
• 2 cloves Garlic
• 1 tbsp Vegetable oil
• 8 leaves Lettuce leaves
• 1/2 cup Fresh mint
• 1/2 cup Fresh cilantro
• 1/2 cup Nuoc Cham (vegan)

Instructions

1. 1Take the 14 oz of firm tofu and gently press it between paper towels or a clean kitchen towel to remove excess water. Once pressed, cut the tofu into 1/4-inch (0.6 cm) thick slices.
2. 2In a medium bowl, combine the 2 tablespoons of gluten-free soy sauce, 1 tablespoon of maple syrup, 1 tablespoon of rice vinegar, and the 2 minced cloves of garlic. Add the prepared tofu slices to the bowl, ensuring they are coated, and let them marinate for at least 15 minutes at room temperature to absorb the flavors.
3. 3Bring a large pot of water to a rolling boil. Add the 8 oz of rice vermicelli noodles and cook for 2-3 minutes, or until the noodles are tender but still have a slight bite. Immediately drain the noodles in a colander and rinse them under cold water to stop the cooking and prevent sticking, then set aside.
4. 4Place a grill pan (or outdoor grill) over medium heat, allowing it to preheat for 5-7 minutes until hot, reaching approximately 350-400°F (175-200°C). Brush the cooking surface with 1 tablespoon of vegetable oil to prevent sticking.
5. 5Carefully place the marinated tofu slices onto the hot grill pan. Grill the tofu for 3-4 minutes per side, or until each side is golden brown with visible grill marks and slightly crispy to the touch. Remove the grilled tofu from the pan and set aside.
6. 6Divide the cooked 8 oz of rice vermicelli noodles among four plates. Arrange the grilled tofu slices, 8 lettuce leaves, 1/2 cup of fresh mint, and 1/2 cup of fresh cilantro over the noodles on each plate.
7. 7Serve the assembled plates immediately with the 1/2 cup of vegan Nuoc Cham dipping sauce on the side.

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