Vietnamese Noodle Salad (Bún Chay) - Vegetarian

Ingredients

• about 225 g Rice Vermicelli Noodles
• about 400 g Firm Tofu
• 1 cup Carrots
• 1 cup Cucumbers
• 4 cups Lettuce
• 0.25 cup Mint
• 0.25 cup Cilantro
• 3 tablespoons Soy Sauce
• 2 tablespoons Lime Juice
• 1 tablespoon Maple Syrup
• 1 teaspoon Sesame Oil
• 2 cloves Garlic
• 0.25 teaspoon Red Pepper Flakes

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

Instructions

1. 1Place the about 225 g of Rice Vermicelli Noodles in a large pot and cover with boiling water. Cook for 3-5 minutes, or until tender but still slightly firm. Drain the noodles and rinse them thoroughly with cold water to stop the cooking process. Set aside.
2. 2While the noodles cook, prepare the tofu. Place the about 400 g of Firm Tofu on a clean kitchen towel or paper towels. Place another towel on top and press down firmly to remove as much excess water as possible. Cut the pressed tofu into 2.54 cm cubes.
3. 3Heat 1 tablespoon of neutral cooking oil (not listed, assume user has on hand) in a 25.4 cm non-stick skillet over medium-high heat (204.4°C / 200°C). Add the cubed tofu and cook for 8-10 minutes, turning occasionally, until all sides are golden brown and slightly crispy.
4. 4Prepare the vegetables. Using a grater or julienne peeler, shred the 1 cup of Carrots. Slice the 1 cup of Cucumbers into thin rounds. Wash and tear the 4 cups of Lettuce into bite-sized pieces.
5. 5In a small bowl, combine the 3 tablespoons of Soy Sauce, 2 tablespoons of Lime Juice, 1 tablespoon of Maple Syrup, 1 teaspoon of Sesame Oil, 2 minced cloves of Garlic, and 0.25 teaspoon of Red Pepper Flakes. Whisk these ingredients together until well combined to create the dressing.
6. 6In a large serving bowl, combine the cooked about 225 g of Rice Vermicelli Noodles, the golden brown tofu cubes, the shredded 1 cup of Carrots, the sliced 1 cup of Cucumbers, the 4 cups of Lettuce, 0.25 cup of fresh Mint leaves, and 0.25 cup of fresh Cilantro leaves.
7. 7Pour the prepared dressing over the ingredients in the large serving bowl. Gently toss everything together until all the components are evenly coated with the dressing.
8. 8Serve the Vietnamese Noodle Salad immediately.

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