Rice Noodle Salad Bowls with Sriracha Tofu and Quick-Pickles
 
 
Vietnamese rice noodle salad bowls filled with spicy sriracha tofu, quick pickled veggies, and a vegetarian nuoc cham dipping sauce.
Yield: 4 servings
Ingredients
For the sriracha tofu
  • 10 oz super firm tofu
  • 1 tbsp water
  • 1 tbsp Bragg Liquid Aminos
  • 2.5-3 tbsp of sriracha
  • 1 tbsp canola oil
For the vegetarian nuoc cham dipping sauce
  • ½ tsp sea salt
  • 3 tbsp light brown sugar
  • 3 tbsp lime juice
  • ⅔ cup lukewarm water
  • 1.5 tsp soy sauce
For the quick pickles
  • 1 pound daikon radish
  • 6 oz carrot
  • 1 tsp fine sea salt
  • 2 tsp sugar, plus ½ cup
  • 1.25 cups distilled white vinegar
  • 1 cup lukewarm water
For the bowls
  • one 6-8 oz package of mai fun or 10-12 oz package of dried rice spaghetti
  • ⅔ cup unsalted roasted peanuts, chopped
  • 4 cups baby lettuce mix
  • ½ cup hand-torn fresh cilantro
  • ½ cup hand-torn fresh mint
Instructions
For the sriracha tofu
  1. Cut the tofu crosswise into three thick slabs, then cut each slab crosswise into eight strips.
  2. In a large nonstick skillet, mix together the water, Bragg Liquid Aminos, and sriracha. Add the tofu to the pan and turn several times to coat the slices in the seasoning. Arrange the tofu so that it covers the pan in a single layer. Place the skillet with the tofu over medium heat. Once the seasoning starts to bubble, turn the tofu. Continue cooking until very little liquid remains in the pan, then drizzle the tofu with 1.5 tsp of the canola oil. Flip the tofu pieces again.
  3. Allow the tofu to cook for another 3-4 minutes, adding the remaining 1.5 tsp of canola oil and flipping the tofu again halfway through. Remove from the pan and transfer to a wire rack or paper towel-lined plate to cool.
For the vegetarian nuoc cham dipping sauce
  1. Stir together the salt, sugar, and lime juice. Season to taste for sweetness. Add the water and soy sauce. Taste and re-season as needed.
For the quick pickles
  1. Peel the daikon and cut it into sticks that are about 3 inches long and ¼-inch thick. Peel the carrot and cut it into sticks that are slightly thinner than the daikon sticks.
  2. Place the vegetables in a large bowl and toss with the salt and 2 tsp sugar. Knead for 3 minutes, then let rest for 20 minutes. Rinse and drain the vegetables, pressing to squeeze out any excess water. Transfer to a 4 cup mason jar.
  3. In a medium bowl, whisk together the remaining ½ cup sugar, the vinegar, and 1 cup water until all of the sugar has dissolved. Pour into the jar with the vegetables to cover them in liquid. Allow to sit for at least 1 hour or refrigerate up to 1 month.
For the bowls
  1. Boil the noodles until tender, according to package instructions. Drain, rinse with cold water, and then drain again.
  2. Divide the lettuce among four large soup or pasta bowls. Add the cilantro and mint, reserving some to garnish. Top with the noodles and a small pile of quick pickles.
  3. Add the tofu on top along with the nuts and reserved herbs. Serve the bowls with the nuoc cham on the side for dipping and dressing the bowls.
Notes
Recipe from Vietnamese Food Any Day
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/06/vietnamese-style-rice-noodle-salad-bowls-with-sriracha-tofu-and-quick-pickles.html