Name: Vietnamese-Style Noodle Bowl with Tofu, Mushrooms & Pickled Veggies
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 medium carrots; 0.68 kg cremini mushrooms; 3 (340 g) pkgs extra firm tofu; 1 small pkg fresh mint; 3 cloves garlic; 3 limes; ¾ cup peanuts, roasted unsalted; 1 ½ bunches radish; 1 shallot; brown sugar; crushed red pepper; fish sauce; flat rice (pad thai) noodles; neutral vegetable oil; rice vinegar; salt; soy sauce

Vietnamese-Style Noodle Bowl with Tofu, Mushrooms & Pickled VeggiesVietnamese-Style Noodle Bowl with Tofu, Mushrooms & Pickled Veggies — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 medium carrots

0.68 kg cremini mushrooms

3 (340 g) pkgs extra firm tofu

1 small pkg fresh mint

3 cloves garlic

3 limes

¾ cup peanuts, roasted unsalted

1 ½ bunches radish

1 shallot

brown sugar

crushed red pepper

fish sauce

flat rice (pad thai) noodles

neutral vegetable oil

rice vinegar

salt

soy sauce

Instructions

Preheat oven to 230°C (450°F).

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.

Place vinegar, sugar, and salt in a medium bowl; stir to combine the pickling liquid.

Peel, trim, and cut carrots crosswise into thin rounds. Add to the bowl with the pickling liquid.

Trim and thinly slice radishes. Add to the bowl, stir to combine, and set aside.

Place fish sauce, soy sauce, oil, sugar, and crushed red pepper in a large bowl. Whisk to combine the marinade.

Medium dice tofu and add to the bowl with the marinade. (Wipe baking sheet dry with paper towels and reserve for the next step.)

Quarter mushrooms, add to the bowl with the tofu, and gently stir to combine. Divide tofu and mushrooms between the reserved baking sheet and another large baking sheet; spread out in an even layer. (Reserve bowl for later use.)

Place baking sheets in the oven and roast, stirring halfway through, until mushrooms are tender and tofu is golden, 18-20 minutes. Remove from oven.

Meanwhile, fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Remove from heat, uncover, and add rice noodles. Soak for 10 minutes or according to package directions. Drain in a colander and rinse under cold water.

While the noodles are soaking, juice limes into the reserved bowl.

Peel and mince shallot and garlic. Add both to the bowl with the lime juice along with fish sauce, sugar, and crushed red pepper. Whisk to combine the dressing and set aside.

Pick mint leaves off the stems; discard stems and roughly chop the leaves. When the tofu and mushrooms are done, add half of the mint to the baking sheets, then stir to combine. (Reserve remaining mint for serving.)

Roughly chop peanuts.

Divide noodles between bowls; top with tofu, mushrooms, pickled veggies, reserved mint, and peanuts. Serve with dressing on the side and enjoy!

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