Rice Vermicelli Noodle Salad Bowl

Steps

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1. 1
   Preheat the oven to 400°F. Bring a pot of water to boil. Pat dry 350g of extra firm tofu, crumble it into a bowl, and coat with 2 tsp soy sauce, 3 tsp dark soy sauce, 2 tsp umami powder, and 1 tbsp chili oil. Spread onto a parchment-lined baking tray and bake for 20–25 minutes.
   ▶ ≈0:25
2. 2
   Once the water boils, turn off the heat and soak the rice vermicelli in the hot water for about 5 minutes. Rinse with cold water, drain, and set aside.
   ▶ ≈2:17
3. 3
   Cut the mini cucumber and carrot into thin matchsticks. Slice the red chili pepper. Shred the iceberg lettuce finely. Rinse and drain the bean sprouts.
   ▶ ≈2:23
4. 4
   Make the sauce: combine a few red chili pepper slices and 1 large grated garlic clove in a bowl. Add 1.5 tsp salt, 2 tbsp cane sugar, a small piece of kombu, and 1/4 cup hot water; stir to dissolve. Add 1 cup cool water and juice from 1 lime.
   ▶ ≈5:01
5. 5
   Coarsely crush 1/2 cup roasted peanuts with a mortar and pestle. Assemble the bowl with vermicelli, shredded lettuce, carrot, cucumber, red chili, bean sprouts, and baked tofu. Top with fresh cilantro and mint. Generously drizzle with sauce, sprinkle with crushed peanuts, and serve with lime wedges.
   ▶ ≈4:11