Bento Meal Prep: Vermicelli Noodles

Ingredients

• 1 block (300g) of firm tofu, cut into 2cm cubes
• 130g vermicelli noodle
• ¼ head leafy green lettuce, chopped
• 1 medium carrot, finely shredded or grated
• 1 cucumber, thinly sliced
• ½ red bell pepper, thinly sliced
• ½ cup chopped fresh herbs: coriander, mint, Thai basil
• 30g dry roasted peanuts (optional)
• 1 tbsp vegetable oil

Tofu Marinade:

• ¼ cup dark soy sauce or mushroom soy sauce
• 1 tsp of sugar
• ½ tsp of garlic powder
• ¼ tsp of salt
• Drizzle of olive oil

Dressing Sauce:

• 30ml fish sauce or vegetarian fish sauce
• 30ml sugar
• 40ml water
• 1 tbsp lime juice, freshly squeezed
• 1 tsp rice wine vinegar
• 1 clove garlic, finely diced
• 1 small Thai chilli, finely diced

Instructions

1. Pat dry tofu and cut into 2cm cubes.
2. Whisk together all the marinade ingredients. Pour over tofu and let marinade for up to 1 hour.
3. Boil 3 cups of water in a pot. Place the vermicelli noodles in and remove the pot from heat. Let soak for 3 -5 minutes, or until the noodles are tender. Drain and cool under cold running water.
4. Add together all the dressing sauce ingredients, with exception of the garlic and chilli, stir until the sugar completely dissolves. Add the garlic and chilli right before serving.
5. In a large fry pan add oil and pan-fry the tofu in batches, 2 minutes on each side until golden and crisp.
6. Place noodle and lettuce in the bottom of each stainless steel bowl, then top with tofu, carrots, cucumber, red bell pepper, fresh herbs and peanuts (optional). Drizzle with dressing sauce.
7. Eat immediately or seal with the leakproof lid and its ready to go.