Vietnamese Lemongrass Tofu Noodle Bowls

Ingredients

• 14 ounces extra-firm tofu, drained
• 8 ounces rice vermicelli noodles
• 2 lemongrass stalks, tender inner portion finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon fresh lime juice
• 1 tablespoon neutral cooking oil
• 1 large carrot, cut into matchsticks
• 1/4 cup rice vinegar
• 1 tablespoon granulated sugar
• 1 small romaine heart, shredded
• 1 English cucumber, cut into matchsticks
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/3 cup roasted peanuts, roughly chopped
• Lime wedges, for serving

Steps

1. Combine the carrot, rice vinegar, and sugar in a small bowl. Toss well and set aside while you prepare the remaining ingredients.
2. Cook the rice noodles according to the package directions, rinse under cool water, and drain well.
3. Pat the tofu dry and cut it into rectangles. Mix the lemongrass, garlic, soy sauce, maple syrup, and lime juice in a shallow bowl, then coat the tofu in the mixture.
4. Heat the oil in a large nonstick skillet over medium-high heat. Cook the tofu for 4 to 5 minutes per side until golden, spooning any remaining marinade over it.
5. Divide the noodles, romaine, cucumber, and drained pickled carrot among four bowls. Add the lemongrass tofu.
6. Finish with mint, cilantro, peanuts, and lime wedges.

Allergen note: Contains soy and peanuts. Check the soy sauce label if avoiding gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.