Bun Tofu Xa Ot

Ingredients

• Firm tofu (14 ounces, pressed and cut into cubes)
• Lemongrass (2 stalks, minced)
• Red chili peppers (2, sliced (adjust for spice preference))
• Garlic (3 cloves, minced)
• Fish sauce (3 tablespoons)
• Sugar (1 tablespoon)
• Lime juice (2 tablespoons)
• Vermicelli noodles (8 ounces)
• Lettuce (2 cups, shredded)
• Cucumber (1, sliced)
• Carrots (1, julienned)
• Mint leaves (1/2 cup, for garnish)
• Roasted peanuts (1/4 cup, crushed)

Instructions

1. Press the tofu to remove excess water for at least 30 minutes, then cut it into 1-inch cubes.
2. In a bowl, combine the minced lemongrass, sliced chili peppers, minced garlic, fish sauce, sugar, and lime juice. Mix well to create a marinade.
3. Add the tofu cubes to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes, or up to an hour for deeper flavor.
4. Cook the vermicelli noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
5. Heat a non-stick pan over medium heat and add the marinated tofu. Cook for about 5-7 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides.
6. In serving bowls, assemble the dish by placing a generous bed of vermicelli noodles.
7. Layer on the shredded lettuce, sliced cucumber, julienned carrots, and fresh mint leaves.
8. Top with the crispy tofu cubes and garnish with crushed roasted peanuts.
9. Serve the Bun Tofu Xa Ot with extra fish sauce on the side for dipping, if desired.