Vietnamese Rice Noodle Bowls with Crispy Tofu & Mushrooms

🥘 Ingredients

• extra-firm tofu 1 block
• neutral-flavored oil 2 tbsp
• toasted sesame oil 2 tsp
• soy sauce 1 tbsp
• pure maple syrup 1 tbsp
• kosher salt
• arrowroot powder 1 tbsp
• panko bread crumbs 12 tbsp
• roasted sesame seeds 1 tbsp
• oyster mushrooms 1 lb
• thin rice noodles 10 oz
• garlic 3 cloves
• Thai chiles 1-3
• lime juice 0.33 cup
• rice vinegar 1 tbsp
• tamari ¼ cup
• Bragg liquid aminos 2 tbsp
• agave nectar ¼ cup
• umeboshi paste ½ tsp
• shredded carrots 2 cups
• English cucumber 1
• bean sprouts 2 cups
• scallions 6
• fresh herb leaves 2 cups
• dry-roasted peanuts 0.33 cup

1. 1

   Arrange one rack in the bottom of the oven and one in the top third. Preheat the oven to 425°F (220°C). Line two rimmed sheet pans with parchment paper.

Tofu and mushrooms

1. 1

   Make the tofu and mushrooms. Slice the extra-firm tofu vertically into four slabs and press for 10 minutes (20 minutes if you're not using thawed tofu), changing the towels in between if you can. Chop the tofu into ½- to ¾-inch (about 1.5 to 2 cm) cubes (½-inch/1.5 cm pieces get extra crunchy).
2. 2

   Place the tofu in a large bowl . Add 1 tablespoon of the neutral-flavored oil , the toasted sesame oil , soy sauce , pure maple syrup , and kosher salt . Toss gently with a silicone spatula or your hands. Add the arrowroot powder , panko bread crumbs , and roasted sesame seeds . Gently toss. Spread the tofu out on one prepared pan.
3. 3

   Brush off any dirt patches on the oyster mushrooms with a dry towel. Slice off the woody ends of the oyster mushrooms, then tear each cluster in half, thirds, or quarters (thinner strips get crispier). For shiitakes, thinly slice the caps; discard the stems. Add the mushrooms to the bowl from the previous step and toss with the remaining 1 tablespoon oil; season with ½ teaspoon salt and pepper to taste. Spread out on the other prepared pan as much as you can.
4. 4

   Bake the pans in the oven for 15 minutes . Remove the pans, toss the mushrooms, and flip the tofu. Change rack positions and bake for 12-15 minutes more, until the tofu and mushrooms are crispy and browned (the mushrooms may need an extra 5 minutes).

Noodles

1. 1

   Prepare the noodles. Cook the thin rice noodles according to the package instructions. Drain and rinse under cold water, using a fork to fluff and separate the strands. Let drain in the colander for 10 minutes .

Sauce and salad

1. 1

   Make the sauce and salad. In a jar , combine the garlic , Thai chiles , lime juice , rice vinegar , tamari , Bragg liquid aminos , agave nectar , umeboshi paste , and ½ cup (60 ml) of water. Seal and shake vigorously until well combined. In a large bowl , combine the shredded carrots , English cucumber , bean sprouts , and scallions . In a separate bowl, combine the fresh herb leaves , tearing any large leaves.

Assemble

1. 1

   Divide the noodles among four deep bowls. Drizzle a generous amount of sauce on top and toss to combine. Divide the tofu and mushrooms among the bowls, then top each with some salad, handfuls of fresh herbs, and the dry-roasted peanuts . Just before eating, drizzle more sauce on and serve more sauce on the side.