Name: Lemongrass Tofu Over Rice Noodles with Pickled Daikon and Carrots
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 servings
Ingredients: Two 14-ounce blocks extra-firm tofu; 1 stalk lemongrass; 2 cloves garlic, minced; 2 tablespoons lime juice (from about 1 lime); 2 tablespoons sugar; 4 teaspoons fish sauce; 1 tablespoon low-sodium soy sauce; 2 tablespoons neutral oil, such as vegetable or canola; 1/2 cup unseasoned rice vinegar; 2 tablespoons sugar; Kosher salt; 1 cup shredded carrots; 1 medium (12-ounce) daikon radish, peeled and cut into julienne strips (about 2 cups); 1/4 cup hot water; 1 tablespoon sugar; 2 tablespoons fish sauce; 2 cloves garlic, minced; 1 red Thai bird chile, thinly sliced; 1/4 cup lime juice (from about 2 limes); 8 ounces thin vermicelli rice noodles; 3 Persian cucumbers, cut into julienne strips; 1/4 cup mint leaves, coarsely chopped; 1/4 cup coarsely chopped cilantro; Lime wedges

Directions

For the tofu: Slice the tofu through the middle with the knife held parallel to the cutting board. Wrap the slabs of tofu in paper towels or a kitchen towel, place on a wire rack set over a plate or rimmed baking sheet and place another baking sheet on top of the tofu. Weight the top baking sheet down with some heavy cans to press the tofu. Allow the tofu to sit for 30 minutes to press out excess liquid.
Meanwhile, make the marinade by bruising the lemongrass with the side of a heavy knife, pressing until the layers start to separate. Mince the lemongrass and add it to a medium bowl. Add the garlic, lime juice, sugar, fish sauce and soy sauce and whisk until the sugar dissolves.
Unwrap the tofu and cut it into 1-inch cubes. Gently toss the tofu cubes in the lemongrass marinade. Cover the bowl and refrigerate for at least 30 minutes.
When ready to cook, heat the oil in a large nonstick skillet over medium-high heat until shimmering. Sauté the tofu cubes, stirring occasionally, until most pieces are charred, about 7 minutes. Keep warm.
Meanwhile, for the pickled daikon and carrots: Bring the rice vinegar, sugar, 1 teaspoon kosher salt and 1/2 cup cold water to a boil in a small saucepan over medium-high heat. Stir until the salt and sugar dissolve. Pour the vinegar mixture over the carrots and daikon in a medium bowl. Set aside to cool slightly, about 15 minutes. Cover and refrigerate until needed.
For the fish sauce dressing: Whisk the hot water and sugar together in a small bowl until the sugar dissolves. Set aside to cool completely, about 20 minutes. Whisk in the fish sauce, garlic, Thai chile, and lime juice until combined. Cover and refrigerate until needed.
For the noodles and topping: Bring a large pot of water to a boil and cook the vermicelli noodles according to package instructions. Drain the noodles and divide among 6 plates. Top with the tofu. Strain the pickled daikon and carrots (see Cook’s Note) and divide them among the plates, placing them next to the tofu. Garnish with cucumber, mint, cilantro and lime wedges. Drizzle each plate with 2 tablespoons fish sauce dressing and serve.

Cook’s Note

The pickling liquid can be used one more time to pickle more daikon and carrots. Bring the liquid to a boil and pour over the vegetables, cool and refrigerate for up to 2 weeks.

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Lemongrass Tofu Over Rice Noodles with Pickled Daikon and Carrots

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