Citrus Soy Tofu Noodle Bowls

Name: Citrus Soy Tofu Noodle Bowls
Prep time: 30 min
Total time: 760 min
Yield: 4 bowls
Ingredients: 1 block, sliced Extra-firm tofu; 1, juiced Orange; 3 Lime; 3 tbsp Soy sauce; 2 tbsp Fish sauce; 2 tbsp Sugar; 2 cloves Garlic; 1, sliced Thai chile; 8 oz Rice noodles; 3 cups shredded Cabbage; 2, matchsticks Carrots; 1, matchsticks Cucumber; a handful Mint; a handful Cilantro; ⅓ cup, chopped Peanuts; 2 tbsp Fogato asian topping

12-hour citrus soy tofu, raw veggies, wok-fried cabbage and carrots, rice noodles, herbs, peanuts, Vietnamese sauce.

Ingredients

1 block, sliced Extra-firm tofu
1, juiced Orange
3 Lime
3 tbsp Soy sauce
2 tbsp Fish sauce
2 tbsp Sugar
2 cloves Garlic
1, sliced Thai chile
8 oz Rice noodles
3 cups shredded Cabbage
2, matchsticks Carrots
1, matchsticks Cucumber
a handful Mint
a handful Cilantro
⅓ cup, chopped Peanuts
2 tbsp Fogato asian topping

Steps

Marinate the tofu for 12 hours in the orange juice, juice of 1 lime, the soy and half the garlic.
Bake the tofu at 425°F until golden, or pan-fry.
Mix the sauce: juice of 2 limes, fish sauce, sugar, the rest of the garlic, the chile and ¼ cup water.
Wok-fry half the cabbage and the carrots over high heat.
Cook the noodles and rinse cold.
Build bowls with noodles, the raw and fried veg, tofu, herbs and peanuts, with sauce poured over.

A far stretch from vermicelli noodle bowls, but they were our inspiration.

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