Vietnamese-Inspired Lemongrass Tofu Noodle Bowl

Preheat your oven to 220°C and line a large sheet pan with baking paper.

Cut 1200 g of raw firm tofu into 2 cm cubes, then pat them completely dry with paper towels.

In a large bowl, toss the tofu cubes with 15 ml of neutral cooking oil and 30 ml of soy sauce. Spread them in a single layer on the prepared sheet pan and bake at 220°C for 20 minutes until golden and crisp.

While the tofu bakes, place 120 g of dry rice vermicelli noodles in a large heatproof bowl. Submerge them completely in boiling water and let soak for 6 to 8 minutes until tender, then drain and rinse with cold water.

Prepare the dressing by whisking together 30 ml of lime juice, 15 ml of maple syrup, the remaining 30 ml of soy sauce, 2 finely minced lemongrass stalks (white parts only), and 2 minced garlic cloves in a small bowl.

Wash, peel, and julienne 100 g of raw carrot. Wash and thinly slice 100 g of raw cucumber. Wash and gently tear 15 g of fresh mint leaves and 15 g of fresh cilantro leaves.

Divide the drained rice noodles between two serving bowls. Top each bowl with 150 g of the freshly baked tofu (using 300 g total for today's lunch). Arrange the carrots, cucumbers, mint, and cilantro alongside the tofu, then drizzle the lemongrass dressing over both bowls.

Allow the remaining 900 g of baked tofu to cool completely, then transfer to an airtight container and store in the refrigerator to use for Days 2 and 4.