Vietnamese-Style Noodle Bowl with Tofu, Mushrooms & Pickled Veggies

Directions

1. Preheat the oven to 450°F. Press the tofu between towels to remove excess moisture, then cut into pieces and prepare a simple marinade with fish sauce, soy sauce, oil, sugar, and crushed red pepper; spread the tofu on a baking sheet.
2. Toss the mushrooms with a little of the marinade, add them to the sheet with the tofu, and spread into an even layer; roast, stirring halfway, until the mushrooms are tender and the tofu is golden, about 15–18 minutes.
3. Make the pickled vegs by whisking vinegar, sugar, and salt in a small bowl; thinly slice carrot and radish and add to the bowl to pickle.
4. Meanwhile, cook the rice noodles: boil water, remove from heat, add noodles, and let soak 10 minutes or until tender according to package directions; drain and rinse under cold water.
5. Juice the lime into a separate bowl. Add minced shallot and garlic, along with extra fish sauce, sugar, and crushed red pepper; whisk to form the dressing.
6. Remove the baked tofu and mushrooms from the oven. Stir in half the chopped mint to the baking sheet; reserve the rest for serving.
7. To serve, divide noodles into bowls and top with the tofu and mushrooms, pickled vegetables, remaining mint, and peanuts; offer the lime dressing on the side.