Vietnamese Noodle Bowl with Crispy Tofu, Lettuce, Cucumber & Cilantro

Directions

1. Press the tofu to remove excess moisture, then cut it into smaller pieces and toss with a light coating of cornstarch.
2. Wash and dry all fresh produce so they’re ready to assemble.
3. In a small bowl, squeeze the limes and whisk in water, brown sugar, fish sauce, soy sauce, and chili-garlic sauce until the sugar dissolves to a smooth dressing.
4. Halve and seed the jalapeño, mince it, and add to the dressing mixture; wash hands thoroughly after handling jalapeño.
5. Peel and mince the garlic and whisk it into the dressing; set aside.
6. Fill a medium saucepan with hot water and bring to a boil, then remove from heat and add the rice noodles; soak as directed and drain, rinsing with cold water.
7. Preheat a skillet over medium-high heat and coat the bottom with oil.
8. Add the prepared tofu to the skillet and cook, turning as needed, until all sides are golden and crispy, about 10 minutes; transfer to a plate.
9. Prepare the vegetables: cut green onions into small pieces, shred the lettuce, slice cucumbers, and grate the carrot; gather with cilantro.
10. To serve, divide the noodles among bowls, top with veggies and crispy tofu, then drizzle with the dressing and scatter cilantro over the top.