Vietnamese Lemongrass Tofu Bowls

• 1 block (14 oz) extra-firm tofu14 oz extra-firm tofu, drained and pressed
• 2 stalks of lemongrass, minced2 lemongrass, minced
• 3 cloves of garlic, minced3 garlics, minced
• a couple glugs of soy sauce4 tbsp soy saucea couple glugs of tamari4 tbsp tamari — check the label says gluten-free
• 2 limes, juiced2 limes, juiced
• a spoonful of brown sugar1 tbsp brown sugar
• a couple glugs of vegetable oil3 tbsp vegetable oil
• 8 oz rice vermicelli noodles8 oz rice noodles
• 2 carrots, shredded2 carrots, shredded
• a splash of rice vinegar2 tbsp rice vinegar
• 1 cucumber, thinly sliced1 cucumber, thinly sliced
• a big handful of mint and cilantro1/2 cup fresh herbs, torn
• a handful of roasted peanuts, chopped1/4 cup roasted peanuts, choppeda handful of roasted sunflower seeds, chopped1/4 cup roasted sunflower seeds, chopped — adds the same crunch without peanuts
• a splash of water2 tbsp water
• a spoonful of sugar1 tbsp sugar
• 1 red chili, minced (to taste)red chili, minced, to taste

Steps

1. Press the tofu for 10 minutes between paper towels under a heavy pan, then cut it into 1-inch cubes.
2. Stir together the minced lemongrass, garlic, soy sauce, lime juice, brown sugar, and 1 tablespoon of the oil. Add the tofu, toss to coat, and let it marinate 10 minutes.
3. For the quick pickle, toss the shredded carrot with the rice vinegar and a pinch of sugar. Set aside.
4. Whisk the dressing: soy sauce, lime juice, water, sugar, and chili. Taste and adjust the balance.
5. Cook the rice noodles per the package, about 4 to 6 minutes. Rinse under cold water and drain well.
6. Heat the remaining oil in a large skillet over medium-high. Lay the tofu in a single layer and sear 8 to 10 minutes, turning, until golden and crisp on most sides.
7. Divide the noodles among 4 bowls. Top each with tofu, drained pickled carrot, cucumber, and a big handful of herbs.
8. Spoon the dressing over the bowls and scatter the peanuts on top. Serve right away.