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.