Vietnamese-Inspired Rice Noodle Bowls with Lemongrass Tofu and Pickled Vegetables

Drain the tofu and wrap in paper towels or a clean kitchen towel. Place a heavy object on top and let sit for 15 minutes to remove excess moisture.

While the tofu is pressing, prepare the lemongrass by removing the tough outer layers and finely mincing the tender white part (about 2 tablespoons).

Peel and mince 2 cloves of garlic.

In a shallow dish, combine the minced lemongrass, 2 minced garlic cloves, 2 tablespoons soy sauce, 1 tablespoon brown sugar, and 1 tablespoon vegetable oil to create a marinade.

Cut the pressed tofu into 1-inch cubes and add to the marinade, gently tossing to coat. Let marinate for at least 10 minutes.

Meanwhile, prepare the quick-pickled vegetables: Peel and julienne 2 carrots, thinly slice 1 cucumber, and thinly slice 6 radishes.

In a bowl, combine 1/3 cup rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Add the sliced vegetables, toss to coat, and set aside to pickle for at least 10 minutes.

Prepare the nuoc cham dipping sauce: Juice 1 lime (about 2 tablespoons), peel and mince 1 garlic clove, and finely chop the red chili (remove seeds for less heat).

In a small bowl, combine 3 tablespoons warm water, 2 tablespoons lime juice, 2 tablespoons fish sauce, 1 tablespoon sugar, 1 minced garlic clove, and the chopped chili. Stir until sugar dissolves.

Bring a large pot of water to a boil. Cook 8 oz rice noodles according to package instructions (usually 3-4 minutes). Drain, rinse with cold water, and set aside.

Heat a large non-stick skillet over medium-high heat. Add the remaining 1 tablespoon vegetable oil.

Using a slotted spoon, transfer the marinated tofu to the hot skillet, reserving any excess marinade. Cook for 2-3 minutes per side until golden and crispy.

Pour any remaining marinade into the skillet and cook for another minute until the tofu is glazed and the sauce has thickened slightly.

Wash and roughly chop the mint and cilantro leaves.

Roughly chop the peanuts.

To assemble each bowl: Place a quarter of the cooked rice noodles in the bottom, arrange a portion of tofu and pickled vegetables on top, sprinkle with fresh herbs and chopped peanuts, and serve with a small bowl of nuoc cham sauce on the side.

Cut the remaining lime into wedges and serve alongside for squeezing over the bowls.