Name: Vegetarian Vietnamese Noodle Bowl (Vegan)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 500 g / 1 lbs firm tofu (, sliced into 1/4"/0.5cm slices); 2 cloves minced garlic; 2 tbsp lime juice ((about 1 fresh lime)); 1 tbsp light soy sauce; 1 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp vegetable oil; 1 stalk lemongrass (, white part only, finely chopped); 3 tbsp light soy sauce; 1⁄4 cup rice vinegar; 2 tbsp white sugar; 1⁄2 cup water; 2 garlic cloves (, finely chopped); 1 red birdseye chilli (, finely chopped (or adjust quantity to your taste)); 3 tbsp lime juice; 200 g medium rice stick noodles; 2 carrots (, julienned); 1 large cucumber julienned ((with seeds removed)); 3 cups shredded lettuce; 2 cups bean sprouts; Handful of mint leaves; Handful of cilantro/coriander; Sliced chili ((for garnish - optional))