San Diego noodle bowl

Here's a noodle bowl I had in San Diego last week. The fried tofu had a sweet, tangy sauce with big chunks of lemongrass in it. Note the proper vermacelli rice noodles. 

Vietnamese noodle bowl (Bun Cha)

Vietnamese noodle bowl (Bun Cha) with chili-garlic baked tofu

makes 2-4 servings

I love Vietnamese noodle bowls because they are light yet filling, thanks to the rice noodles being lightly dressed and the shredded veggies adding lots of volume. While it makes an excellent meal in the summer months, it is also a perfect lunch dish year-round because it satisfies without leaving you feeling weighed down. Plus, the flavors and textures are so interesting. Spicy, chewy tofu and crisp herbs and lettuces, all on a base of soft and smooth noodles. Typical toppings include crushed peanuts, fried shallots, and even egg rolls. This variation is more simple than what you'll find in a restaurant, and uses baked tofu instead of fried.

There are noodles somewhere under there.

Chili-garlic baked tofu
1 package extra firm tofu
1 Tbsp vegetable oil
1/8 cup Chinese black vinegar or rice wine vinegar
1/8 cup Maggi seasoning or soy sauce
1/4 cup water
2 Tbsp chili sauce (like Sambal Oelek)
1 tsp garlic powder
1 Tbsp sugar

Cut tofu into 1-cm-wide slices along the second-largest axis. Lay on a dish or paper towel and cover with a second towel. Place a heavy object like a thick wooden cutting board or large book on top of the tofu and press it for approx 30 minutes. Meanwhile, mix all other ingredients together for the marinade. Arrange tofu in a baking dish and cover with marinade. Let sit for 30 minutes, then bake at 375 degrees until most of the marinade is reduced and tofu is slightly crispy on top.

Noodle salad
1 package rice noodles (vermacelli-style is most traditional, but the slightly wider, flat kind of noodle also works)
iceberg lettuce, finely chopped
red cabbage, finely chopped
cilantro, chopped

Boil noodles until soft and rinse well in cold water. Let drain, then add to bowls and top with chopped vegetables and herbs. Slice baked tofu and add on top of salad.

Dress with a mixture of 4 parts rice wine vinegar, 2 parts water, 1 part soy or fish sauce, and 1 part sugar.

Other common toppings: fried shallots, lime wedges, crushed peanuts, chiles, bean sprouts, sriracha sauce, hoisin sauce