https://www.copymethat.com/r/44Y7dFo9S/vietnamese-curried-tofu-noodle-bowl/
130308195
qugqOMD
44Y7dFo9S
2024-05-04 19:53:55
Vietnamese Curried Tofu Noodle Bowl
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Ingredients
- subheading: For the curried tofu:
- 14 ounces ( 400 g) firm or extra firm tofu pressed for at least 15 minutes then cubed or sliced into preferred shapes
- 1 to 2 teaspoon curry powder use less or more to preference
- 1.5 teaspoon soy sauce use tamari for gluten-free
- 1 teaspoon maple syrup or sugar
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 3 tablespoons coconut cream scoop out the thick part of the coconut cream from full fat coconut milk can
- subheading: For the pickled vegetables:
- ½ cup ( 120 ml) rice wine vinegar or use apple cider vinegar or white vinegar
- ⅓ cup ( 90) hot water
- ¼ teaspoon sea salt
- 1 teaspoon maple syrup
- 2 cups thinly sliced vegetables such as carrots cucumber, radish, red bell pepper, onion
- subheading: For the dressing:
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons maple syrup
- 2 teaspoons lime juice
- 1 tablespoon sambal oelek or Asian chili garlic sauce
- a good pinch of salt and pepper
- subheading: Assemble:
- 8 Oz pack ( 12 oz) cooked vermicelli rice noodles
- Chopped mint and cilantro
- Chopped lettuce
- lime wedges
Steps
Directions at veganricha.com
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