Ginger Tofu Vermicelli Noodle Bowl

adapted from Choosing Chia

Tofu Marinade:
  • 2 garlic cloves, finely chopped
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 2 tbsp sugar
  • 1 block tofu (extra-firm), cut into cubes 
  • 2 tbsp oil for frying
  • 3 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp soy sauce
  • 1 tsp sugar
Bowl Base:
  • 1/2 pack vermicelli noodles
  • 1 cup lettuce, shredded
  • 1/2 cup purple cabbage, shredded
  • 1/4 cup carrots, shredded
  • 1 handful cilantro, roughly chopped
  • Mint and/or basil
  1. Drain the tofu and cut into cubes. Mix the marinade ingredients together in a bowl. Cover the tofu with the marinade. Let sit for an hour minimum (for ultimate flavor let sit overnight).
  2. Place a medium saucepan over medium heat with the oil. Place the tofu in the pan and pour in any remaining marinade. Cook until desired crispness (ideally until a light black coating appears).
  3. Mix the dressing ingredients together set aside.
  4. Place the noodles, salad, and tofu alongside one another in the bowl. Pour the dressing over the dish and garnish with mint and/or cilantro.

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