Vietnamese noodle bowl with lemongrass tofu

INGREDIENTS
Lemongrass tofu:

• 2 garlic cloves, finely chopped
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 2 tbsp coconut sugar
• 1 stalk lemongrass, cut into 1-inch slices
• 1 block tofu (extra-firm), cut into cubes 
• 2 tbsp avocado oil for frying 

Dressing:

• 3 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp soy sauce
• 1 tsp coconut sugar

Bowls:

• 1/2 pack rice noodles (approx 6 oz), cooked according to package directions
• 1 cup lettuce, shredded
• 1/2 cup purple cabbage, shredded
• 1/4 cup carrots, shredded
• 1/4 cup sliced cucumbers
• 1 handful cilantro, roughly chopped
• Lime, sesame seeds hoisin sauce and sriracha to serve (optional) 

INSTRUCTIONS

1. Marinade the tofu:  Mix the marinade ingredients together in a shallow dish then add the tofu. Let sit and marinate for at least one hour or overnight 
2. Cook the tofu: Remove the tofu pieces from the marinade then add to the pan with oil on medium-high heat. Do not discard the marinade sauce. Fry the tofu until golden brown on each side. Once the tofu pieces are browned, discard the lemongrass from the marinate and pour any leftover marinade sauce into the pan with the tofu, and stir to coat. Discard the chunks of lemongrass 
3. Prep the dressing: Mix the dressing ingredients together. Set aside

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