Ingredients:

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Marinated tofu:
350g extra firm, pressed tofu
3 cloves garlic
1/2 shallot
1 stalk fresh lemongrass
Juice of 1/2 lime
2 fresh lime leaves (or add more lime juice)
2 TBSP vegan fish sauce (or light soy sauce)
2 TBSP brown sugar
2 TBSP coconut oil
2-3 TBSP water
1/2 sliced chili 

Noodles:
200-250 g rice vermicelli noodles
2 garlic cloves
1 tsp fresh ginger, grated

2-3 tsp sugar (to desired sweetness)

1/2 TBSP reserved marinade

1/4 cup water
1/2 TBSP rice vinegar
Red Thai chili slices (optional)

Selection of the following:
Fresh basil
Fresh mint
Fresh cilantro
Lime wedges
Jalapeño and/or chili pepper, sliced
Carrot, julienned or grated
Green onion, sliced
Cucumber, julienned or peeled into ribbons
Bell pepper (red, yellow, or orange), sliced

Pickled daikon radish
Sprouts
Crushed peanuts

Sriracha

 

Prepare marinade and marinate your tofu:

 

1) Take all marinade ingredients and pulse in food processor until it forms a smooth paste. Reserve 1/2 TBSP of the marinade for the noodle dressing. Cut tofu into 1 inch cubes and pour over marinade. Mix to coat all sides of tofu pieces well. Cover and refrigerate for a minimum of 4 hours (it's best to marinate overnight).

 

Prepare noodles:

 

2) Prepare rice vermicelli according to package instructions. Whisk together all dressing ingredients. Drain water off noodles and pour over dressing, tossing to coat. Cover and refrigerate. 

 

Bake tofu:

 

3) Heat oven to 400°F/200°C. Line baking sheet with parchment paper and distribute tofu evenly (keep marinade for brushing). Bake for 12-15 minutes. Turn pieces over, brush with more marinade, and bake for an additional 12-15 minutes (or to desired crispiness).

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Build your bowl:

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4) Add dressed rice vermicelli, baked tofu, and your selection of veggies and other toppings to your bowl. Don't inhale too quickly!

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Makes 2 servings.