Top rice noodles with piles of sliced cucumber, carrot, lettuce, cabbage, avocado, and crispy tofu coated in soy, hoisin, and Sriracha. Garnish with sesame seeds and cilantro.
Recipe from Choosing Chia.
- 1 14-oz. package tofu
- 2 Tbs. avocado oil (or other high heating oil)
- 1 Tbs. soy sauce
- 2 Tbs. hoisin sauce
- 1 tsp. Sriracha
- 4 oz. rice noodles
- 1 cup shredded lettuce
- 1/2 cup thinly sliced or shredded carrots
- 1/2 cup thinly sliced cucumbers
- 1/2 cup shredded red cabbage, or pickled red cabbage
- 1 handful cilantro, chopped
- 1 avocado, sliced
- Sesame seeds for topping
Bring a large pot of water to boil. Cook the rice noodles according to package directions.
Meanwhile, heat the oil in a skillet over medium-high heat. Chop the tofu into cubes and add to the skillet. Brown, approximately 3 to 5 minutes on each side.
Once the tofu is golden brown and crispy on all sides, turn off the heat, add the soy sauce, hoisin sauce, and Sriracha; toss to coat.
Divide the cooked noodles among two bowls. Top with tofu, lettuce, carrots, cucumber, red cabbage, cilantro, avocado, and sesame seeds.
Drizzle with extra soy sauce and hoisin sauce.