Name: Vietnamese Noodle Bowl with Crispy Tofu, Lettuce, Cucumber & Cilantro
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 3 medium carrots; 1 small bunch cilantro; 1 ½ English cucumbers; 3 (340 g) pkgs extra firm tofu; 3 cloves garlic; 1 small bunch green onions (scallions); 1 ½ jalapeño peppers; 6 limes; brown sugar; chili-garlic sauce; cornstarch; fish sauce; flat rice (pad thai) noodles; soy sauce; toasted sesame oil

Vietnamese Noodle Bowl with Crispy Tofu, Lettuce, Cucumber & CilantroVietnamese Noodle Bowl with Crispy Tofu, Lettuce, Cucumber & Cilantro — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

3 medium carrots

1 small bunch cilantro

1 ½ English cucumbers

3 (340 g) pkgs extra firm tofu

3 cloves garlic

1 small bunch green onions (scallions)

1 ½ jalapeño peppers

6 limes

brown sugar

chili-garlic sauce

cornstarch

fish sauce

flat rice (pad thai) noodles

soy sauce

toasted sesame oil

Instructions

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a large baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce.

Juice limes into a medium bowl. Add water, sugar, fish sauce, soy sauce, and chili-garlic sauce; whisk the dressing until sugar is dissolved.

Halve jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl with the dressing. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel and mince garlic; add to the bowl. Whisk to combine and set aside.

Fill a large pot halfway with hot water (from the tap) and bring to a boil. Once boiling, remove from heat and add rice noodles. Soak for 10 minutes, or according to package directions, then drain in a colander and rinse under cold water; set aside.

Large dice tofu and place in a large bowl. Sprinkle with cornstarch and gently toss to coat.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add tofu and cook, turning every few minutes, until golden brown and crispy, about 10 minutes. Remove from heat.

Meanwhile, trim and cut green onions crosswise into ¼-inch pieces; transfer to a platter.

Halve each head of lettuce lengthwise, then chop crosswise into thin (shred-like) strips. Add to the platter with the green onion.

Trim and quarter cucumbers lengthwise, then cut crosswise into ¼-inch thick pieces; add to the platter.

Peel, trim, and coarsely grate carrots. Add to the platter.

Shave cilantro leaves off the stems; discard stems and mince the leaves.

To serve, divide noodles, veggies, and tofu between bowls. Pour dressing over top and sprinkle with cilantro. Enjoy!

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