+GFO
I’ve always found that this bun doesn’t come on a roll but instead is a rice noodle base. Traditionally the dressing is fish sauce, but this vegan version will hit the spot just as well. This is my favorite summer lunch. I make everything in the days before and eat it straight from the fridge! —KH
SERVES 4
MARINADE
¼ cup (60 ml) water
2 tbsp (30 ml) soy sauce (use gluten-free or coconut aminos to make gluten-free)
2 tbsp (25 g) brown or coconut sugar
2 tbsp (30 ml) lime juice
½ tsp minced garlic
1 (16-oz [454-g]) block super-firm tofu (or regular firm tofu, pressed), cut into 16 pieces
BOWL BASE
1 (8-oz [227-g]) package thin brown rice (mai fun) noodles (can use white also)
1 cup (80 g) shredded lettuce
1 cup (125 g) shredded carrot
1 cup (104 g) chopped cucumber
1 cup (100 g) bean sprouts
SAUCE
¼ cup (60 ml) water
¼ cup (60 ml) soy sauce (use gluten-free or coconut aminos to make gluten-free)
3 tbsp (38 g) brown or coconut sugar
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) lime juice
½ tsp sriracha (optional)
Combine the marinade ingredients in a sealable container and mix well. Add the tofu and marinate for 2 to 24 hours.
FOR THE BOWL BASE
Cook the rice noodles according to the package directions and prep the veggies. You can do this up to a day in advance to make it easy the day you’re serving it.
FOR THE SAUCE
Mix all the sauce ingredients together and store in the fridge until ready to use.
Right before serving, heat a large sauté pan over medium-high heat, and once hot, add the marinated tofu. Cook on one side until it browns, about 5 to 10 minutes, then flip and brown the other side.
Assemble by putting a quarter of the lettuce into each bowl, a quarter of the cold noodles, and topping with the carrots and cucumbers. Then place the warm, cooked tofu with bean sprouts on top. Serve the sauce on the side, and let each person put as much or as little on as they want.