For the tofu sauce: Blend the granulated sugar, soy sauce, brown sugar, honey, oyster sauce, sesame oil, sesame seeds, black pepper, onion powder, garlic powder, garlic, onion and coconut soda in a blender.
For the bowl: Heat the oil in a nonstick pan until hot, add the white onions and cook for about 30 seconds. Add the fried tofu and tofu sauce and cook, stirring, until the sauce reduces and sticks to the tofu. Pour over the rice noodles. Garnish with the Scallion Oil and chopped peanuts.
Assemble the lettuce, bean sprouts, Pickled Carrots and Daikon, cilantro and mint leaves on one side of the bowl and the rice noodles and tofu on the other side of the bowl. Serve with a side of the Soy Vinaigrette (use for dipping or pouring over).
Scallion Oil:
In a small saucepan, heat the oil until hot. Add the scallions and cook, stirring, about 1 minute.
Pickled Carrots and Daikon:
Peel and julienne the carrots and daikon. Mix the granulated sugar, white vinegar and 2 cups water in an airtight container and add the carrots and daikon. Refrigerate for 3 days. The pickles can last up to 1 month in the refrigerator.
Soy Vinaigrette:
Mix the granulated sugar, soy sauce, vinegar, chili-garlic sauce and 1 cup water in a bowl.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Coda Bakery, Albuquerque, NM
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