Rice Noodles with Nuoc Cham, Herbs, & Crispy Tofu

Step 1

Make the nuoc cham dressing: In a medium bowl, whisk together the sugar, fish sauce, and lime juice until the sugar is completely dissolved. Add the garlic, chilies, and 1/4 cup of the water. Add Sriracha, if using. Taste and adjust flavors if necessary with more lime, hot chilies, and the remaining 1/4 cup water if desired. Set aside.

Step 2

To make the tofu: Heat the oven to 400° F and line a sheet pan with parchment paper. Cut the tofu into 1/2-inch cubes and place in a bowl. Add the oil, nuoc cham, corn starch, panko, and sesame seeds, and stir to coat. Spread the tofu onto the baking sheet, leaving excess dressing behind. Bake for 30 to 40 minutes, flipping halfway through, until golden and crisp on top and bottom.

Step 3

To assemble the noodles: Fill a large pot of water and bring it to a boil. Boil according to package instructions, typically 4-6 minutes. Drain and rinse until cold water. (Notes: To prevent sticking, you could toss the noddles in a few drops of sesame (or other) oil). Transfer noodles to a large bowl. Add the scallions, cucumbers or other vegetables, herbs, and dressing to taste. Toss. Add more dressing if necessary. Add tofu or other protein and toss again.