Vietnamese Edamame & Smoked Tofu Noodle Bowl

Bring 3 cups of water to a boil in a kettle. Place 1.5 oz dry rice vermicelli noodles in a heatproof bowl, pour the boiling water over them, and let steep off-heat for 5 minutes until tender. Drain and rinse thoroughly with cold water to stop the cooking process.

While the noodles steep, place 1.5 cups frozen shelled edamame in a microwave-safe bowl with 2 tbsp of water. Cover and microwave on high for 2 minutes until bright green and tender. Drain and set aside to cool.

Prepare the fresh aromatics and vegetables: Peel and finely shred 1 medium carrot to yield 1/2 cup. Finely mince 1 clove garlic, 1 tsp of the tender white inner part of 1 stalk fresh lemongrass, and 1/2 Thai red chili. Roughly chop 1/4 cup fresh mint leaves and 1/4 cup fresh cilantro leaves.

Whisk the bright Vietnamese dressing together in a small portable container: Combine 2 tbsp fish sauce, 2 tbsp freshly squeezed juice from 1 lime, 1 tsp maple syrup, 2 tbsp water, the minced garlic, minced lemongrass, and Thai red chili.

Slice 6 oz smoked firm tofu into bite-sized cubes. Roughly crush 0.6 oz dry-roasted edamame using the flat side of a knife.

Pack for travel: In a leak-proof lunch container, lay down the cooled rice vermicelli noodles. Arrange the cubed smoked tofu, thawed edamame, shredded carrots, chopped mint, and cilantro in neat sections on top. Sprinkle with the crushed dry-roasted edamame for a crunchy garnish.

Keep the dressing container separate. When ready to eat at lunchtime, pour the dressing over the bowl, toss well to combine, and enjoy cold.